Cheesy Beef Enchilada Skillet
On the table in just over 30 minutes, this Cheesy Beef Enchilada Skillet combines seasoned beef, savory enchilada sauce, and gooey cheese into a one-pan dinner. It has all the comforting flavor of classic enchiladas without the work.
A Quick Look At The Recipe
- ⏲️Ready In: 35 Minutes
- 👪Serves: 5
- 🍽 Calories: 543 kcals
- 📋Main Ingredients: Seasonings, ground beef, black beans, enchilada sauce, and tortillas.
- 📖 Dietary Notes: Nut-free and can be made dairy-free or gluten-free depending on cheese and wraps.
- ⭐ Why You’ll Love It: A cheesy skillet that’s protein-packed and even the kids ask for seconds.
SUMMARIZE & SAVE THIS CONTENT ON
This beef enchilada skillet is huge for busy sports nights. It has all the flavor of enchiladas but in a lazy mom way. The tortillas soften right into the sauce while still keeping enough texture to make the skillet feel hearty and filling. It’s kind of like my taco spaghetti skillet in the way that it’s comfort food made simple.
One thing I’ve learned after making this cheesy Tex-Mex skillet recipe repeatedly is that adding the cheese at the end helps everything stay creamy instead of greasy. We also love how well this reheats for leftovers, which makes it perfect for busy weeks alongside easy sides like a strawberry spinach salad with lemon dressing for more dressing.
Jump to:
- A Quick Look At The Recipe
- Why The Recipe Works💭
- Ingredients and Substitutions
- Flavors To Try
- How To Make a Cheesy Beef Enchilada Skillet
- Helpful Hints
- How To Use It
- More Easy Dinner Recipes
- Taco Spaghetti Skillet Recipe
- Slow Cooker Cabbage Roll Soup With Ground Beef
- Air Fryer Teriyaki Chicken Thighs [2 Ingredients]
- Ground Beef Enchilada Skillet
Why The Recipe Works💭
One skillet dinner: Everything cooks in one skillet, which makes cleanup faster so that you can get to after-dinner sports.
Texture: Corn tortillas soften into the enchilada sauce while still keeping enough texture to make the dish hearty and satisfying.
Hearty: The combination of ground beef, black beans, and Tex-Mex flavor means that this weeknight dinner is absolutely filling in just one serving, similar to my chicken roll ups.
Ingredients and Substitutions
- Ground beef: A leaner beef will result in less grease in the pan. Know that you can also use other ground meats for new flavors. I do this with air fryer turkey spring rolls, too.
- Black beans: These typically pair best with any Tex-Mex flavor. However, any canned beans will work, just make sure to give them a rinse beforehand.
- Taco seasoning: If you don’t have one on hand, know that you can make your own with cumin, paprika, salt, pepper, garlic powder, and chili powder.
- Tortillas: Corn-based tortillas work best for the easy cheesy beef enchilada skillet as they hold together better than wheat ones.
See the recipe card for full information on ingredients and quantities.
Flavors To Try
Below are a few ways we’ve made the cheesy taco skillet into something that tastes new.
- Make it spicy: A favorite for my husband and I. Add diced jalapeños, hot enchilada sauce, or pepper jack cheese for extra heat (do this to only your bowl if you’re making it for kids!).
- Swap the protein: Use shredded chicken, ground turkey, or chorizo instead of ground beef. This works in keto pizza soup, too.
- Add extra veggies: Stir in corn, diced zucchini, spinach, or extra bell peppers for more texture and flavor.
- Make it creamy: Mix in a little cream cheese or sour cream before adding the final layer of cheese. This makes it so much richer.
How To Make a Cheesy Beef Enchilada Skillet
Step 1: Add the ground beef, peppers, and onion into a large skillet and cook the beef through, breaking it apart throughout.
Step 2: Stir in the taco seasoning and garlic followed by the black beans and mix well.
Step 3: Add the cut tortillas and half the cheese into the dish along with the enchilada sauce.
Step 4: Stir it all up and simmer it covered.
Step 5: Top the enchilada skillet with more cheese and continue to simmer it until the cheese melts. Top it with chopped cilantro and serve
Note
Know that you can save yourself 10-15 minutes by dicing and prepping your veggies the night before you need them. Just store them together in the fridge in an airtight container.
Helpful Hints
Pro tip: Even Cutting
Cut the tortillas into evenly sized pieces so they soften consistently in the sauce while still keeping some texture.
- Add the final layer of cheese at the end and cover the skillet just until melted for the best gooey texture.
- Let the skillet sit for 5 minutes before serving so the sauce thickens slightly and the flavors settle together.
- Storing: Once cooled, store leftovers in an airtight container for 3 days in the fridge
- Reheating: Reheat the enchilada skillet in a covered skillet over medium-low heat with a splash of water or broth to loosen the sauce. You can also microwave individual portions in 30-second intervals until heated through. This is perfect for lunches later in the week.
- Freeze it: The beef enchilada skillet with tortillas freezes well. Let it cool completely, then store it in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating for the best texture.
How To Use It
This enchilada skillet can be served in a variety of ways depending on what you’re enjoying that night.
- Make it similar to “taco night” and have sliced avocados, sour cream, and green onions on the table so that everyone can top their own.
- Follow it up with white Texas sheet cake to make for the best Sunday night family dinner.
More Easy Dinner Recipes
If you tried this Beef Enchiladas Skillet Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Ground Beef Enchilada Skillet
Ingredients
- 1 lb lean ground beef
- 1 orange bell pepper diced
- 1 small onion diced
- 15 oz can black beans
- 1 ½ tbsp half packet taco seasoning
- 1 tbsp minced garlic
- 8 oz cheddar cheese shredded and divided
- 12 corn tortillas cut into triangles
- 2 – 10 oz cans enchilada sauce
- Cilantro to garnish
Instructions
- Dice the bell pepper and onion.
- Cut the tortillas into 8 triangles (like a pizza)
- To a large skillet, add the ground beef, bell pepper, and onion and cook over medium heat breaking the meat apart as it cooks, until no longer pink.
- Stir in the taco seasoning, minced garlic, and black beans.
- Stir in the cut tortillas, half the cheese, and enchilada sauce. Cover and simmer for 8 minutes, stir, cover and simmer for an additional 5-7 minutes.
- Top with more cheese, cover and simmer for a few minutes until the cheese is melted
- Top with chopped cilantro to serve.
Notes
- Don’t over-simmer the skillet after adding the tortillas or they can become too soft and mushy. Keep a close eye in those final moments.
- Drain excess grease from the beef before adding the sauce to keep the skillet from becoming oily
- Garnish with cilantro, avocado, sour cream, or jalapeños right before serving to brighten the rich flavors.
Nutrition
Equipment
- Measuring cups and spoons
- Large skillet
A total kiddo favorite they love the goeey cheese on top!