Beef Skillet Enchiladas (Printable)
Savory one-pan beef and black beans layered with enchilada sauce and melty cheeses for a quick family dinner.
# What goes in:
→ 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
# Directions:
01 - In a large oven-proof skillet over medium-high heat, cook the ground beef, breaking it apart, until well browned. Drain off excess fat if needed.
02 - Add diced onion, minced garlic, and red bell pepper to the skillet. Sauté until vegetables are softened, about 3 to 4 minutes.
03 - Stir in drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper, mixing thoroughly.
04 - Pour in enchilada sauce and tomato sauce. Stir to combine all ingredients evenly.
05 - Layer half of the cut corn tortillas over the beef mixture. Sprinkle with half of the shredded cheddar and Monterey Jack cheese.
06 - Top with the remaining corn tortillas and the rest of the shredded cheese.
07 - Reduce heat to low, cover the skillet, and simmer for 5 to 7 minutes until cheese is melted and mixture is heated through.
08 - If desired, place the skillet under the broiler for 2 to 3 minutes until the cheese turns golden and bubbly.
09 - Garnish with green onions, cilantro, sour cream, or diced avocado as preferred. Serve hot.
# Expert Advice:
01 -
- It’s secretly a midweek lifesaver—no need to heat the oven or wash a mountain of pans.
- One bite and everyone at the table thinks you pulled off something so much fancier than you actually did.
02 -
- When I first rushed the layering, the tortillas clumped together—take your time spreading them for even sauciness.
- Choosing a medium-heat enchilada sauce changed everything; anything too mild tasted flat, and super spicy overpowered the dish.
03 -
- Browning the beef properly forms the whole flavor base, so be patient on that first step.
- Sneak a few jalapeños in with the veggies if you want a subtle punch of heat.