These skillet beef enchiladas give you all the cheesy, saucy goodness of classic enchiladas without any rolling. Seasoned ground beef, black beans, corn, and green chiles simmer in red enchilada sauce, then get topped with corn tortilla wedges and a blanket of melted cheese before going into the oven. It is an easy beef enchilada skillet that tastes like a cross between enchiladas and an enchilada casserole, and these skillet beef enchiladas are on the table in about 40 minutes with just one pan to wash.
Why You’ll Love This Enchilada Skillet
- There is no rolling. The tortillas get cut into wedges and layered right on top, so it comes together in a fraction of the time.
- It is all made in one skillet. Everything cooks on the stovetop and finishes in the oven in the same pan.
- The tortilla edges get crispy. Spraying them with oil before baking gives you golden, crunchy edges with a cheesy, saucy middle.
- It is easy to customize. Swap the protein, adjust the heat, and pile on all your favorite toppings.
Ingredients Needed To Make Skillet Beef Enchiladas
The Beef
One pound of ground beef browned with a diced yellow onion and garlic, then seasoned with taco seasoning.
The Filling
Black beans, corn, and diced green chiles add heartiness and flavor. A jar of red enchilada sauce and 1/2 cup of broth (or water) make it saucy, and a cup of shredded cheese gets stirred right in.
The Tortilla Topping
Corn tortillas cut into fourths and layered over the filling, sprayed with oil, then covered with the remaining cup of cheese. A sharp cheddar and mozzarella mix melts beautifully.
The Toppings
Fresh cilantro, sliced jalapeño, avocado, and sour cream.
Gluten-free: corn tortillas keep these skillet enchiladas gluten-free. Just double check the labels on your taco seasoning and enchilada sauce.
What kind of skillet should I use?
Use an oven-safe skillet, ideally a 10 to 12 inch cast iron skillet. It goes straight from the stovetop to the oven and helps the tortilla edges get crispy. If you do not have one, transfer the filling to a baking dish before adding the tortillas and cheese.
How to Make Skillet Beef Enchiladas
Step 1: Sauté the Onion and Garlic
Preheat the oven to 400°F. Heat an oven-safe skillet over medium-high heat and drizzle with oil. Add the onion and garlic and cook until softened and fragrant, about 3 minutes.
Step 2: Brown and Season the Beef
Add the ground beef and break it into small pieces as it cooks. Once browned, stir in the taco seasoning.
Step 3: Add the Filling and Sauce
Add the black beans, corn, green chiles, enchilada sauce, broth (or water), and 1 cup of the cheese. Cook over medium heat until bubbling and the sauce has slightly thickened.
Step 4: Layer the Tortillas and Cheese
Cut the corn tortillas into fourths and layer them over the beef mixture. Spray or brush them with oil, then sprinkle the remaining cheese over the top.
Step 5: Bake
Bake for 15 minutes, or until the cheese is melted and the edges of the tortillas are browned.
Step 6: Top and Serve
Finish with cilantro, jalapeño, avocado, and sour cream, then dig in.
Variations
- Swap the protein: ground turkey, ground chicken, or shredded rotisserie chicken all work in place of ground beef.
- Use green enchilada sauce: swap the red sauce for green for a tangier flavor.
- Use flour tortillas: flour tortillas work too, they just will not get quite as crispy.
- Change the cheese: Monterey Jack or a Mexican blend are great swaps for the cheddar and mozzarella.
- Make it spicier: use hot green chiles or add diced jalapeño with the onion.
- Make it vegetarian: skip the beef and add an extra can of beans.
Storing and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave, or warm the skillet in a 350°F oven until heated through. The tortillas will soften as they sit, so reheating in the oven helps crisp them back up.
What to Serve With Skillet Beef Enchiladas
Mexican rice, a simple side salad, chips and guacamole, or Mexican street corn all go great with these enchiladas.
Love an easy skillet dinner? Try this Green Chile Chicken Cornbread Skillet, or for another Tex-Mex favorite, check out these Buffalo Chicken Smash Tacos.
What People Ask About Skillet Beef Enchiladas
Can I make skillet beef enchiladas ahead of time?
Yes, you can make the beef filling ahead and store it in the fridge for up to 2 days. When you are ready to eat, warm the filling in the skillet, add the tortillas and cheese, and bake.
Can I use flour tortillas instead of corn?
Yes, flour tortillas work. They will be softer and a little chewier than corn tortillas, which get crispier around the edges.
Can I freeze skillet enchiladas?
Yes, the beef filling freezes well for up to 3 months. Thaw it in the fridge overnight, then reheat it in the skillet and add fresh tortillas and cheese before baking.
Skillet Beef Enchiladas
Ingredients
- 1 tablespoon oil
- 1 medium yellow onion diced
- 1 garlic clove minced
- 1 lb ground beef
- 2 tablespoons taco seasoning
- 1 (15 oz) can black beans drained
- 1 (15 oz) can corn drained
- 1 (15 oz) jar red enchilada sauce
- 1/2 cup broth or water
- 1 (8 oz) can diced green chiles
- 2 cups shredded cheese sharp cheddar and mozzarella mix, divided
- 6-8 corn tortillas depending on the size of your skillet, cut into fourths
- spray oil
Toppings
- cilantro, jalapeño, avocado, and sour cream
Instructions
- Preheat the oven to 400°F. Heat an oven-safe skillet over medium-high heat. Drizzle with oil, then add the onion and garlic. Cook until softened and fragrant, about 3 minutes.
- Add the ground beef, breaking it into small pieces as it cooks. Once browned, stir in the taco seasoning.
- Add the black beans, corn, green chiles, enchilada sauce, 1/2 cup broth (or water), and 1 cup of the cheese. Cook over medium heat until bubbling and the sauce has slightly thickened.
- Cut the corn tortillas into fourths and layer them on top of the beef mixture. Spray (or brush) with oil, then sprinkle the remaining cheese over the top.
- Bake for 15 minutes, or until the cheese is melted and the edges of the corn tortillas are browned.
- Garnish with your favorite toppings and enjoy!
Notes
- Oven-safe skillet: a cast iron skillet works perfectly since it goes straight from the stovetop to the oven.
- Tortillas: spraying or brushing the tortillas with oil helps the edges get golden and crispy.
