Beef Skillet Enchiladas (Printable Version)
One-pan Tex-Mex skillet of seasoned beef, black beans, enchilada sauce and melted cheeses—ready in 40 minutes.
# 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
# Directions:
01 - In a large oven-safe skillet set over medium-high heat, cook the ground beef, breaking it into crumbles, until evenly browned throughout. If necessary, drain excess fat from the skillet.
02 - Add diced onion, minced garlic, and diced red bell pepper to the skillet. Cook, stirring frequently, until vegetables soften, about 3 to 4 minutes.
03 - Add drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir to combine thoroughly with the beef mixture.
04 - Pour enchilada sauce and tomato sauce into the skillet. Stir well to blend all components evenly.
05 - Arrange half of the quartered corn tortillas over the beef mixture. Sprinkle with half the shredded cheddar and Monterey Jack cheeses.
06 - Top with the remaining tortillas and cheeses. Reduce heat to low, cover the skillet, and allow to simmer for 5 to 7 minutes, or until heated through and cheese is fully melted.
07 - For a bubbly, golden cheese topping, place the uncovered skillet under the broiler for 2 to 3 minutes, watching closely to avoid burning.
08 - Finish with sliced green onions, chopped cilantro, sour cream, or diced avocado as desired. Serve immediately while hot.
# Expert Tips:
01 -
- Your secret to Tex-Mex flavor without turning the oven on or dirtying extra pans.
- No one complains about leftovers—if there are any at all.
02 -
- Tried once to rush layering and wound up with clumpy tortillas; take care and it pays off.
- Discovered that warming tortillas slightly before layering stops them from tearing.
03 -
- Let the cheese rest for a couple minutes off the heat to set up those creamy layers.
- Taste your enchilada sauce before adding—it’s the backbone of the skillet and can range widely in flavor and spice.