Beef Skillet Enchiladas (Printable)
One-pan beef enchiladas with black beans, zesty sauces and melted cheeses—fast, comforting Tex-Mex for weeknights.
# What You'll 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
12 - 1/2 cup tomato sauce
13 - 8 small corn tortillas, quartered
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 Cook:
01 - In a large oven-proof skillet over medium-high heat, cook ground beef, breaking it apart until well browned. Remove excess fat if necessary.
02 - Add diced onion, minced garlic, and diced red bell pepper to the skillet. Sauté for 3 to 4 minutes, stirring occasionally, until vegetables are softened.
03 - Stir in black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper, mixing thoroughly.
04 - Pour enchilada sauce and tomato sauce into the skillet, stirring well to combine all ingredients.
05 - Spread half of the quartered corn tortillas over the beef mixture. Sprinkle with half of the shredded cheddar and Monterey Jack cheese. Repeat layering with remaining tortillas and cheese.
06 - Reduce heat to low, cover the skillet, and simmer for 5 to 7 minutes, allowing the dish to heat through and the cheese to melt.
07 - If desired, place the uncovered skillet under a preheated broiler for 2 to 3 minutes until the cheese is bubbly and golden.
08 - Top with green onions, cilantro, sour cream, or avocado as preferred. Serve immediately.
# Expert Suggestions:
01 -
- You get all the goodness of enchiladas without the rolling and fuss, which is honestly the best kitchen shortcut.
- The crispy edges and gooey cheese make this taste like a fiesta every single time it hits the table.
02 -
- If you rush layering the tortillas, they can clump or get oddly mushy—taking a moment here is the secret.
- Using freshly shredded cheese instead of bagged seriously improves the melt and taste.
03 -
- Let the dish sit for three minutes before serving to avoid burning your tongue and allow flavors to settle.
- Layering cheese beneath AND above the tortillas means you get gooey pockets everywhere, not just on top.