Cheesy Beef Enchilada Skillet

Forget the fuss of traditional enchiladas! This incredibly easy, one-pan Beef Enchilada Skillet brings all the beloved flavors of enchiladas to your table in a fraction of the time. Imagine tender, seasoned ground beef mingling with hearty beans, sweet corn, and melty cheese, all baked to bubbly perfection in a rich enchilada sauce. This is comfort food redefined – protein-packed, satisfying, and unbelievably simple to make.

This recipe is a weeknight wonder, requiring minimal prep and cook time, making it an ideal choice for busy evenings when you crave a delicious and nutritious meal without spending hours in the kitchen.

Why You’ll Love This One-Pan Beef Enchilada Skillet

Let’s be honest, traditional enchiladas are a labor of love. While undeniably delicious, the process of preparing the filling, making the sauce, frying the tortillas, and carefully rolling each enchilada can feel overwhelming, especially after a long day.

That’s why this beef enchilada skillet is a game-changer! It delivers all the classic enchilada flavors you crave with significantly less effort. It’s a hearty, protein-rich dish, generously loaded with cheese – everything you could want in a satisfying one-pan meal. Plus, clean-up is a breeze!

With just 15-20 minutes of active prep time, you can have this flavor-packed skillet ready to go into the oven. It’s the perfect solution for a quick weeknight dinner, and it’s easily scalable to feed a hungry crowd.

Let’s Make Beef Enchilada Skillet: Step-by-Step

For this recipe, it’s essential to use a skillet or braiser large enough to accommodate all the ingredients. More importantly, ensure it’s oven-safe so that it can seamlessly transition from the stovetop to the oven. Cast iron skillets work wonders, distributing heat evenly for that perfectly browned cheese topping.

Essential Kitchen Tools

• Oven-Safe Skillet or Braiser (12-inch recommended)
• Sharp Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Cheese Grater

The Ingredients for Flavorful Enchilada Goodness

• 1 pound ground beef (80/20 blend recommended for flavor)
• 1 (19 ounce) can red enchilada sauce (look for a mild to medium heat level)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 medium yellow onion, diced
• 1 poblano pepper, seeded and diced (for a milder flavor, substitute with green bell pepper)
• 2 tablespoons taco seasoning (see homemade recipe below or use your favorite store-bought blend)
• 6 corn tortillas, cut into wedges
• 2 cups shredded cheese (Monterey Jack, cheddar, or a Mexican blend work well)
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 2 tablespoons olive oil
• Salt and black pepper to taste

Spice It Up: Homemade Taco Seasoning

For a truly authentic flavor, skip the store-bought taco seasoning and whip up your own blend. It’s quick, easy, and you can customize it to your preferred spice level.

• 1 tablespoon ancho chile powder
• 1 teaspoon chipotle powder
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for extra heat)

Cooking Instructions: From Skillet to Scrumptious

1. Prepare the Taco Seasoning (if making homemade): In a small bowl, whisk together the ancho chile powder, chipotle powder, cumin, oregano, onion powder, garlic powder, smoked paprika, and cayenne pepper (if using). Set aside. This homemade blend will add a深度和复杂性to the beef, elevating the overall flavor profile.
2. Sauté the Aromatics: Place your oven-safe skillet over medium heat and add the olive oil. Once the oil is shimmering, add the diced onion and poblano pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant. This step is crucial for building the foundation of flavor in the skillet.
3. Brown the Beef and Infuse with Flavor: Add the ground beef to the skillet and cook, breaking it up with a spoon or spatula, for 5-7 minutes, or until browned. Drain any excess grease. Sprinkle the prepared taco seasoning over the beef and stir well to coat evenly. Add the minced garlic and cook for another minute, until fragrant. Season with salt and pepper to taste.
4. Simmer and Combine: Stir in the black beans, corn, and enchilada sauce. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld together beautifully. The sauce should thicken slightly, creating a rich and flavorful base for the enchilada skillet.
5. Assemble the Skillet: Add the corn tortilla wedges to the skillet and gently stir to coat them with the enchilada sauce mixture. Ensure the tortilla pieces are evenly distributed throughout the skillet. This will help create a cohesive and satisfying texture in the final dish.
6. Cheese It Up! Sprinkle the shredded cheese evenly over the top of the skillet. Don’t be shy! A generous layer of cheese is what makes this enchilada skillet truly irresistible.
7. Bake to Golden Perfection: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned on top. Keep a close eye on it during the last few minutes of baking to prevent burning.
8. Prepare the Fresh Tomato Topping: While the enchilada skillet bakes, combine the halved cherry tomatoes, chopped cilantro, and lime juice in a small bowl. Season with salt and pepper to taste. This fresh and vibrant topping will provide a delightful contrast to the richness of the skillet.
9. Rest and Garnish: Remove the skillet from the oven and let it rest for 5 minutes before serving. This allows the cheese to set slightly and the flavors to meld together even further. Top with the fresh cherry tomato mixture and a drizzle of Mexican crema (or sour cream) for added richness and tang.

Serving Suggestions: Complete the Feast

While this enchilada skillet is a complete meal in itself, adding a few side dishes can elevate your dining experience, especially when serving a crowd. Here are a few of my favorite pairings:

I’m currently *obsessed* with this Mexican green rice (arroz verde). Its spicy, herbaceous flavors perfectly complement the richness of the enchilada skillet. Plus, the vibrant green color adds a pop of visual appeal to your table.

For a refreshing contrast to the hearty skillet, try topping it with this fresh corn salsa. The sweetness of the corn, the tang of the lime, and the kick of the jalapeno create a harmonious balance of flavors that will awaken your taste buds.

And of course, you can never go wrong with homemade salsa verde on the side! Its bright, tangy, and slightly spicy flavor adds another layer of complexity to the meal.

Don’t forget the 5-ingredient guacamole! Whether served on the side or dolloped directly onto the skillet, this creamy and flavorful dip is a must-have addition to any Mexican-inspired feast.

Storage Instructions: Keeping the Enchilada Magic Alive

Leftover beef enchilada skillet can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the leftovers in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Pro Tip: If you anticipate having leftovers, it’s best to serve the fresh tomato topping and crema on the side, allowing each person to add them to their individual portion. This prevents the tomatoes from becoming soggy and the crema from separating during storage. Store the topping and crema separately from the enchilada skillet for optimal freshness.

When you’re in need of a protein-packed and hearty dinner that’s quick and easy, you’ve got to make this Beef Enchilada Skillet. It’s cheesy and delicious and is perfect for any busy weeknight. If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. 

Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 6

Frequently Asked Questions (FAQ)

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey is a great leaner alternative to ground beef. Just be sure to choose a blend with a bit of fat (around 85/15) to ensure the skillet remains flavorful and doesn’t dry out. You might also need to adjust the cooking time slightly, as ground turkey tends to cook faster than ground beef.

Can I make this recipe vegetarian or vegan?

Yes, you can! For a vegetarian version, simply omit the ground beef and add more beans or vegetables. Diced sweet potatoes, zucchini, or bell peppers would all be excellent additions. For a vegan version, omit the beef and use a plant-based cheese alternative. Many vegan cheeses melt beautifully and provide a similar texture to dairy cheese. Also, ensure your enchilada sauce is vegan-friendly, as some brands contain animal products.