Beef Skillet Enchiladas (Print View)
One-pan Tex-Mex dish with seasoned beef, black beans, corn tortillas, and melted cheeses for a quick family dinner.
# 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 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
→ Optional Toppings
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 ground beef, crumbling with a spatula, until evenly browned. Drain excess fat if needed.
02 - Add diced onion, minced garlic, and red bell pepper to skillet. Sauté until vegetables are softened, approximately 3 to 4 minutes.
03 - Stir in drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix thoroughly to combine flavors.
04 - Pour in enchilada sauce and tomato sauce, stirring to ensure an even distribution throughout the filling.
05 - Arrange half of the quartered corn tortillas over the beef mixture and evenly top with half the shredded cheeses. Repeat process with remaining tortillas and cheese.
06 - Lower heat to a gentle simmer, cover skillet, and cook for 5 to 7 minutes until cheese is fully melted and skillet is heated through.
07 - If a golden, bubbly top is desired, transfer skillet to broiler for 2 to 3 minutes, monitoring closely to prevent burning.
08 - Remove skillet from heat and garnish with sliced green onions, chopped cilantro, sour cream, or diced avocado as preferred. Serve immediately.
# Expert Tips:
01 -
- You get melt-in-your-mouth layers and bold flavors with almost zero cleanup.
- This skillet always disappears faster than expected at family dinners.
02 -
- If you rush the veggie sauté, the onions stay too sharp and overpower everything else.
- Letting the cheese really melt—don’t peek too soon—makes that gooey, unified layer that’s half the fun of this dish.
03 -
- Shred your own cheese for smoother melting—pre-shredded blends often have added starches.
- Warm tortillas briefly in the microwave so they don’t crack when layering.