Beef Skillet Enchiladas (Printable Version)
Savory ground beef, black beans, corn tortillas and melty cheeses layered in a one-pan Tex‑Mex skillet bake.
# 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
→ 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 ground beef, breaking it apart, until well-browned. Drain excess fat if necessary.
02 - Add diced onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened, 3 to 4 minutes.
03 - Mix in drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper.
04 - Pour in enchilada sauce and tomato sauce. Stir thoroughly to combine all ingredients.
05 - Arrange half of the cut corn tortillas evenly over the meat mixture. Top with half of the cheddar and Monterey Jack cheeses. Repeat layering with remaining tortillas and cheeses.
06 - Reduce heat to low. Cover and simmer for 5 to 7 minutes, until thoroughly heated and cheese is melted.
07 - For a golden, bubbly top, place skillet briefly under broiler for 2 to 3 minutes. Monitor closely to prevent burning.
08 - Garnish as desired with green onions, cilantro, sour cream, or diced avocado. Serve hot.
# Expert Suggestions:
01 -
- You get all the flavor of classic enchiladas without rolling or fussing—a clever shortcut that tastes just as good.
- This recipe wins over picky eaters and can be doubled for hungry crowds without dirtying a mountain of dishes.
02 -
- Don’t layer in soggy or cold tortillas—the fresh, room temperature ones hold up without falling apart under cheese and sauce.
- If you skip broiling, cover the skillet tightly so the cheese gets fully melted; a simple lid makes the difference between gooey and just warm.
03 -
- Use freshly shredded cheese from a block for perfect melt—pre-shredded never gets quite as gooey.
- Broil at the very end if you crave that restaurant-style bubbly, golden top—it’s an easy trick that lifts the whole dish.