There are some nights when the thought of a sink full of dishes after dinner is enough to make you reach for a takeout menu. But what if you could have all the vibrant, comforting flavors of beef enchiladas without the usual culinary chaos? That was precisely my goal the first time I whipped up this One-Pan Beef Enchilada Skillet. It’s truly a game-changer for busy weeknights, delivering that rich, savory, slightly spicy goodness in a fraction of the time and with minimal cleanup.
Why You’ll Love This Dish
This isn’t just another dinner recipe; it’s a weeknight hero. The sheer simplicity of making an entire enchilada-inspired meal in a single skillet is revolutionary. You get all the hearty satisfaction of ground beef, melty cheese, and zesty enchilada sauce melding together, but without the fuss of rolling individual tortillas or baking in a separate dish. This recipe is perfect for those evenings when you’re short on time but still want to put a homemade, flavorful meal on the table. It’s incredibly budget-friendly, highly customizable, and a definite crowd-pleaser, especially if you have a family who enjoys Tex-Mex flavors.
> “I made this last night and my kids devoured it! Even my picky eater asked for seconds. The best part? Only one pan to wash!” – Happy Cook
Preparing One-Pan Beef Enchilada Skillet
The beauty of this dish lies in its straightforward approach. You’ll start by browning the beef and sautéing some aromatics right in your skillet. Then, you’ll stir in a flavorful sauce base, add tortilla pieces to soak up all that deliciousness, and finally, top it all off with cheese before a quick finish. It’s a rhythmic process that builds layers of flavor without ever needing to switch pans.
What You’ll Need
To bring this flavorful skillet meal to life, gather these items:
- 1 tablespoon olive oil: Or any neutral cooking oil.
- 1 pound lean ground beef: Or ground turkey for a lighter option.
- 1 small yellow onion, chopped: Adds a foundational sweetness.
- 2 cloves garlic, minced: Essential for aromatic depth.
- 1 (15-ounce) can black beans, rinsed and drained: For texture and protein.
- 1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained: Delivers a zesty kick and moisture.
- 1 (10-ounce) can red enchilada sauce: The heart of our enchilada flavor.
- 1 teaspoon chili powder: For warmth and classic Tex-Mex flavor.
- ½ teaspoon ground cumin: Earthy and aromatic.
- ¼ teaspoon dried oregano: A subtle herbaceous note.
- Salt and freshly ground black pepper to taste: To season perfectly.
- 6 corn tortillas, cut into 1-inch strips: These absorb the sauce and become tender.
- 2 cups shredded Monterey Jack or cheddar cheese: Or a Mexican blend, key for that melty, gooey finish.
- Optional toppings: Chopped fresh cilantro, sour cream, diced avocado, jalapeño slices.
Directions to Follow
Let’s get cooking! Here’s how this one-pan wonder comes together:
- Brown the Beef: Heat the olive oil in a large oven-safe skillet (like cast iron) over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat.
- Sauté Aromatics: Add the chopped onion to the skillet with the beef and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Flavor Base: Stir in the rinsed black beans, Rotel tomatoes (undrained), enchilada sauce, chili powder, cumin, dried oregano, salt, and pepper. Bring the mixture to a simmer, then reduce heat to low and let it cook for 5 minutes, allowing the flavors to meld.
- Add Tortilla Strips: Gently fold in the corn tortilla strips until they are mostly submerged in the sauce. This is where they’ll soak up all that delicious flavor and soften.
- Melt the Cheese: Sprinkle the shredded cheese evenly over the top of the skillet mixture.
- Finish in the Oven (or Stovetop): You have two options here:
- Oven Method: If your skillet is oven-safe, transfer it to a preheated oven at 375°F (190°C) and bake for 8-10 minutes, or until the cheese is bubbly and lightly browned.
- Stovetop Method: If not oven-safe, cover the skillet with a lid and continue cooking on low heat for 5-7 minutes, until the cheese is fully melted.
- Serve & Enjoy: Remove from heat and let it rest for a few minutes before serving. Garnish with your favorite toppings!
How to Serve it
This One-Pan Beef Enchilada Skillet is a complete meal in itself, but a few fresh additions can really elevate the experience. For a pop of color and freshness, a sprinkle of chopped fresh cilantro is always welcome. A dollop of sour cream or Greek yogurt can provide a cool contrast to the warm spices. Diced avocado or a scoop of guacamole adds a creamy richness that’s hard to beat. If you like a little extra heat, a few slices of fresh or pickled jalapeños are fantastic. Serve it straight from the skillet to the table for that rustic, family-style feel!
Keeping Leftovers Fresh
Storing your One-Pan Beef Enchilada Skillet is simple, ensuring you can enjoy a delicious meal again later. Once completely cooled, transfer any leftovers to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
To reheat, you can either pop individual portions in the microwave until heated through, or for a crispier top, reheat it in a preheated oven at 350°F (175°C) for about 15-20 minutes, covering with foil initially to prevent drying out, then uncovering for the last few minutes. This dish also freezes well! Simply transfer cooled leftovers to a freezer-safe container and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Pro Chef Tips
- Don’t Skimp on Draining Fat: Lean ground beef is great, but even it can release some fat. Draining it after browning prevents a greasy final product and allows the sauce to truly shine.
- Boost the Spice: If you like things fiery, don’t hesitate to add a pinch of cayenne pepper with the chili powder and cumin, or even some diced chipotle peppers in adobo sauce to the tomato mixture for a smoky heat.
- Choose the Right Skillet: An oven-safe skillet, preferably cast iron, is ideal for this recipe as it allows you to seamlessly transition from stovetop cooking to a quick oven finish for perfectly melted, bubbly cheese.
- Let It Rest: Just like a good steak, allowing the skillet to rest for 5-10 minutes after cooking lets the flavors fully settle and makes for easier scooping.
Creative Twists
This recipe is a fantastic starting point, but feel free to get creative with variations:
- Protein Swap: Not a fan of beef? Ground chicken, turkey, or even cooked and shredded rotisserie chicken works beautifully here. For a vegetarian option, double the beans and add some sautéed bell peppers and zucchini.
- Sauce It Up: While red enchilada sauce is classic, you can easily use green enchilada sauce for a different flavor profile.
- Tortilla Talk: While corn tortillas are traditional, you could experiment with flour tortillas cut into strips. Just be aware they might absorb liquid differently.
- Extra Veggies: Stir in some frozen corn, diced bell peppers, or even a handful of spinach when you add the black beans for added nutrients and color.
- Cheesy Layers: For even more cheesy goodness, you could add a layer of cheese before the tortilla strips, then top with more cheese.
Common Questions
How can I make this spicier?
To increase the heat, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce to the beef mixture. For a smoky kick, a teaspoon of chipotle powder or a diced chipotle in adobo sauce will do the trick. You can also garnish with fresh or pickled jalapeño slices.
Can I use flour tortillas instead of corn tortillas?
Yes, you can. Flour tortillas will absorb the sauce a bit differently and might become slightly softer or chewier. If using flour tortillas, consider cutting them into smaller pieces to ensure they get fully coated and cooked through. The cooking time should remain similar.
Is this recipe freezer-friendly?
Absolutely! Once the skillet has completely cooled, transfer portions to freezer-safe containers or a freezer bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Reheating in the oven (covered first, then uncovered to crisp up the cheese) will yield the best results for texture.
Speedy One-Pan Beef & Corn Enchilada Skillet
Ingredients
Equipment
Method
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add ground beef and cook until browned, then drain excess fat.
- Add chopped onion and cook for 3-5 minutes until softened. Stir in minced garlic, chili powder, cumin, and smoked paprika, cooking for another minute until fragrant.
- Combine beef and onion mixture, then add enchilada sauce, undrained diced tomatoes, drained black beans, and corn. Season with salt and pepper, and bring to a gentle simmer.
- Stir the torn corn tortillas into the beef and sauce mixture, ensuring they are well coated and submerged.
- Evenly sprinkle shredded cheese over the top of the skillet.
- Reduce heat to low, cover, and cook for 5-7 minutes until the cheese is melted and bubbly, and tortillas have softened.
- Remove from heat, garnish with fresh cilantro, and serve hot with optional toppings.