Beef Enchilada Skillet
This easy, one-pan Beef Enchilada Skillet recipe delivers all the enchilada flavors you love in half the time without all the rolling and messy assembling. It’s filling, protein-heavy, and so perfectly cheesy!
The prep and cook time for this recipe is minimal, making it ideal for a quick and nutritious weeknight dinner.
Table of Contents
Ultra-Flavorful Beef Enchilada Skillet
As much as I love a classic enchilada recipe, sometimes I’m just not always here for all the work involved. Making the filling, sauce, frying the tortillas, dipping, and rolling just feels like a lot.
I developed this beef enchilada skillet to bring you all the flavors that you love with minimal prep and work! It’s hearty, protein-packed, and perfectly cheesy–exactly what you want from a one-pan meal.
You only need about 15-20 minutes of prep time to bring everything together before it goes into the oven for a quick bake. It’s the perfect recipe for a busy weeknight and easily feeds a crowd!
How to Make Beef Enchilada Skillet
Make sure that any skillet or braiser you use is large enough to hold all the ingredients and is oven safe so that it can go straight into the oven from the stove.
Tools Needed
Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- ground beef
- enchilada sauce
- black beans
- corn
- onion
- poblano
- taco spices–you could also use a store bought taco seasoning blend
- corn tortillas
- shredded cheese
- cherry tomatoes
- cilantro
- lime juice
Step-by-Step Photos & Instructions
- Make the seasoning mix. In a small bowl, mix the ancho chile powder, chipotle powder, cumin, oregano, onion powder, and garlic powder and set aside.
- Brown the beef and veggies. In a large (12 inch), oven-safe skillet, heat the oil over medium heat. Add the ground beef and cook for 5-7 minutes, breaking up the meat with a spoon or spatula as it cooks. Sprinkle the beef with the seasoning blend and stir well. Add the onion, poblano pepper, and minced garlic and continue to cook until the veggies are soft. Season with some salt and pepper.
- Build the enchilada skillet. Stir in the black beans, corn, and enchilada sauce. Add the corn tortilla wedges to the skillet and stir so that they’re coated in the enchilada sauce and evenly distributed. Top with the shredded cheese and transfer the skillet to the oven.
- Bake. Bake the enchilada skillet for 20-25 minutes, until the cheese is hot and bubbling and a little browned on top. While the enchilada skillet bakes, combine the tomatoes, cilantro, and lime juice in a small bowl. Season with salt and pepper to taste.
- Top and serve. Remove the skillet from the oven and let it rest for 5 minutes. Top with the cherry tomatoes and drizzle with Mexican crema.
Serving Suggestions
While this is a whole meal in a skillet, I still love having some sides especially if I’m serving a crowd. Lately, I’m obsessed with this Mexican green rice (arroz verde). It’s spicy and herbaceous and so delicious.
If you’re looking for a fresh element to top the enchilada skillet, try this fresh corn salsa. Some homemade salsa verde on the side never goes amiss, either!
You can serve my best ever 5-ingredient guacamole on the side or on top of the skillet, too.
Storage Instructions
Any leftover beef enchilada skillet can be stored in an airtight container in the fridge for up to 5 days. You can also freeze the leftovers in an airtight container for up to 3 months. Defrost in the fridge overnight before reheating.
If you plan to have leftovers, I recommend serving the tomatoes and crema on the side to be used on individual portions, rather than combining everything. The tomatoes and crema are best stored separately from the enchilada skillet.
When you’re in need of a protein-packed and hearty dinner that’s quick and easy, you’ve got ot make this Beef Enchilada Skillet. It’s cheesy and delicious and is perfect for any busy weeknight. If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More One-Pan Recipes To Try
Skillet Lasagna
Truffle Mushroom Pasta
Skillet Chicken Pot Pie
Cast Iron Skillet Pizza
Skillet Huevos Rancheros
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One-Pan Beef Enchilada Skillet
Ingredients
- 2 tablespoons neutral oil
- 1 lb ground sirloin or beef (90/10)
- 1/2 red onion, diced
- 1 poblano pepper, diced
- 4 garlic cloves, minced
- 2 teaspoons ancho chile powder
- 1/2 teaspoon chipotle chile powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 cups enchilada sauce
- 1 – 15 oz can of black beans, drained and rinsed
- 1 cup fresh corn kernels
- 6 corn tortillas, cut into wedges
- 1 1/2 cups shredded monterey jack cheese
- 1 pint cherry tomatoes, halved
- 1/2 cup minced fresh cilantro
- 1 lime, juiced
- 1/3 cup Mexican crema
- kosher salt and cracked black pepper
Instructions
- Preheat an oven to 400 F.
- Make the seasoning mix. In a small bowl, mix the ancho chile powder, chipotle powder, cumin, oregano, onion powder, and garlic powder and set aside.
- Brown the beef and veggies. In a large (12 inch), oven-safe skillet, heat the oil over medium heat. Add the ground beef and cook for 5-7 minutes, breaking up the meat with a spoon or spatula as it cooks. Sprinkle the beef with the seasoning blend and stir well. Add the onion, poblano pepper, and minced garlic and continue to cook until the veggies are soft. Season with some salt and pepper.
- Build the enchilada skillet. Stir in the black beans, corn, and enchilada sauce. Add the corn tortilla wedges to the skillet and stir so that they’re coated in the enchilada sauce and evenly distributed. Top with the shredded cheese and transfer the skillet to the oven.
- Bake. Bake the enchilada skillet for 20-25 minutes, until the cheese is hot and bubbling and a little browned on top. While the enchilada skillet bakes, combine the tomatoes, cilantro, and lime juice in a small bowl. Season with salt and pepper to taste.
- Top and serve. Remove the skillet from the oven and let it rest for 5 minutes. Top with the cherry tomatoes and drizzle with Mexican crema.
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