Beef Skillet Enchiladas (Print)
One-pan beef enchiladas with black beans, zesty sauce, and melted cheese for a fast, comforting family meal.
# What You 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 (15 ounce) can black beans, 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 (15 ounce) can enchilada sauce, 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
# How To Make It:
01 - In a large oven-proof skillet over medium-high heat, cook the ground beef, breaking it up with a spoon, until browned throughout. Drain excess fat if desired.
02 - Add diced onion, minced garlic, and diced red bell pepper to the skillet. Sauté until softened, about 3 to 4 minutes.
03 - Stir in drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Cook until fragrant, about 1 minute.
04 - Pour in the enchilada sauce and tomato sauce. Mix well to combine all ingredients.
05 - Arrange half of the quartered corn tortillas evenly over the beef mixture. Sprinkle evenly with half of the cheddar and Monterey Jack cheeses.
06 - Top with the remaining tortillas and finish with the rest of the shredded cheeses.
07 - Reduce heat to low, cover the skillet, and simmer for 5 to 7 minutes until heated through and cheese is melted.
08 - Place the skillet under a broiler for 2 to 3 minutes to achieve a bubbly, golden cheese topping, if desired.
09 - Garnish with sliced green onions, chopped cilantro, sour cream, or diced avocado to taste. Serve hot.
# Expert Advice:
01 -
- You can serve it straight from the skillet and nobody minds the glorious cheesiness sticking to the edges.
- There’s magic in the way it comes together in under an hour, making even a busy weeknight feel festive.
02 -
- If you add the tortillas too early, they’ll dissolve and you’ll lose those pillowy layers—wait until after the sauce is mixed in.
- The flavor really jumps if you let the spices bloom for a minute with the hot beef before adding any liquids.
03 -
- Don’t rush the broiler step; it’s a secret shortcut for restaurant-style bubbly cheese.
- Taste the spice level as you go, since store-bought enchilada sauces can vary wildly.