Beef Skillet Enchiladas (Printable Version)
Hearty one-pan Tex-Mex skillet of seasoned beef, black beans, enchilada sauce, corn tortillas and melty cheeses.
# What You'll Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can black beans (15 ounces), drained and rinsed
→ Spices & Herbs
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sauces & Pantry
11 - 1 can enchilada sauce (15 ounces, red or green)
12 - 1/2 cup tomato sauce
13 - 8 small corn tortillas, cut into quarters
14 - 1 cup shredded cheddar cheese
15 - 1 cup shredded Monterey Jack cheese
→ Toppings (optional)
16 - Sliced green onions
17 - Chopped fresh cilantro
18 - Sour cream
19 - Diced avocado
# Step-by-Step:
01 - In a large oven-proof skillet over medium-high heat, cook ground beef while breaking it apart until evenly browned. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and diced red bell pepper to the skillet. Sauté until vegetables are softened, about 3 to 4 minutes.
03 - Stir in black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper until thoroughly combined.
04 - Pour in enchilada sauce and tomato sauce, mixing until the beef mixture is evenly coated.
05 - Arrange half of the quartered corn tortillas over the beef mixture. Evenly sprinkle with half of the shredded cheddar and Monterey Jack cheese.
06 - Repeat the layering process with remaining tortillas and cheese.
07 - Reduce heat to low, cover, and simmer for 5 to 7 minutes, allowing the layers to heat through and the cheese to melt.
08 - For a bubbly, golden top, place the skillet under a broiler for 2 to 3 minutes, watching closely to prevent burning.
09 - Top with green onions, cilantro, sour cream, or diced avocado as desired. Serve hot.
# Expert Advice:
01 -
- It’s that dreamy mix of cheesy, saucy, and crispy edges you usually only get in a restaurant, but fast enough for a weeknight win.
- The one-pan magic means less cleanup and more time for a second helping (or lounging).
02 -
- If you rush and skip draining the beef, you end up with greasy layers—take the minute, it’s worth it.
- Letting the skillet rest a few minutes before serving helps it set and makes the first scoop so much neater.
03 -
- Browning the beef deeply adds a complex, almost smoky layer that makes everything pop.
- A quick broil at the end transforms the cheese topping into irresistible golden bubbles—don’t walk away from the oven.