Beef Skillet Enchiladas (Printable)
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 black beans (15 ounces), 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 enchilada sauce (15 ounces, 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 - Heat a large oven-proof skillet over medium-high. Cook ground beef, breaking into crumbles, until thoroughly browned. Drain any excess fat.
02 - Add diced onion, minced garlic, and red bell pepper to the skillet with beef. Sauté until vegetables are soft, approximately 3 to 4 minutes.
03 - Stir in drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix to evenly distribute the spices.
04 - Pour in enchilada sauce and tomato sauce, stirring to blend into the mixture.
05 - Arrange half of the cut corn tortillas over the beef mixture. Sprinkle with half of the cheddar and Monterey Jack cheeses. Repeat layers with remaining tortillas and cheeses.
06 - Reduce heat to low. Cover skillet and simmer for 5 to 7 minutes until thoroughly heated and cheese is melted.
07 - If desired, transfer skillet uncovered under the broiler for 2 to 3 minutes to achieve a bubbly, golden top.
08 - Top with green onions, cilantro, sour cream, or avocado as preferred. Serve hot.
# Expert Advice:
01 -
- It’s the weeknight hero—everything builds in a single pan and dinner's on the table before the hunger gets dangerous.
- Each bite combines melty cheese, rich sauce, and a crisp-tender tortilla edge, which might explain why seconds always disappear before you do the math.
02 -
- If you rush layering, you’ll get dry corners and soggy spots—build it with care and an extra minute.
- Broiling at the end seemed optional until I tried it—now I swear by that three-minute cheese blizzard.
03 -
- Brown the beef really well for a richer, deeper flavor base.
- Always shred cheese yourself for the best melt (and skip those weird anti-caking agents in pre-shredded blends).