Beef Skillet Enchiladas (Print Version)
One-pan Tex-Mex skillet of seasoned beef, beans, sauce and melted cheeses layered with corn tortillas.
# 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 (15 ounces) 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 can (15 ounces) 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
# Step-by-Step Guide:
01 - In a large oven-proof skillet over medium-high heat, cook the ground beef, breaking it into small pieces until evenly browned. Drain excess fat if necessary.
02 - Add the diced onion, minced garlic, and diced red bell pepper to the skillet. Cook, stirring frequently, until vegetables are softened, about 3 to 4 minutes.
03 - Stir in the black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper until well mixed.
04 - Pour in the enchilada sauce and tomato sauce. Stir to evenly combine with the beef and vegetables.
05 - Arrange half of the cut corn tortillas over the beef mixture. Sprinkle with half of the shredded cheddar and Monterey Jack cheese. Repeat with remaining tortillas and cheese to form two layers.
06 - Reduce heat to low, cover the skillet, and simmer for 5 to 7 minutes or until thoroughly heated and cheese is melted.
07 - If desired, place the uncovered skillet under the broiler for 2 to 3 minutes until the cheese is bubbling and golden on top.
08 - Finish with your choice of green onions, fresh cilantro, sour cream, or diced avocado before serving hot.
# Expert Suggestions:
01 -
- The fast layering trick makes the whole kitchen smell like you spent hours cooking.
- This skillet is a lifesaver on busy evenings yet always impresses everyone at the table.
02 -
- If you layer the tortillas too thick, you end up with a doughy center—space is your friend here.
- The real secret is seasoning each layer sparingly; it keeps the flavors bold but not overwhelming.
03 -
- Lightly toasting your tortillas before cutting keeps them sturdy and flavorful.
- Mixing cheddar and Monterey Jack is what gives every serving that gorgeous pull and creamy finish.