Beef Skillet Enchiladas (Printable version)
One-skillet Tex-Mex with browned beef, black beans, corn tortillas, enchilada sauce and melted cheddar and Monterey-Jack.
# 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 (15 ounce) can 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 (15 ounce) can enchilada sauce, 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
16 - Sliced green onions
17 - Chopped fresh cilantro
18 - Sour cream
19 - Diced avocado
# Directions:
01 - In a large oven-proof skillet over medium-high heat, cook ground beef, breaking it apart until well browned. Drain excess fat if necessary.
02 - Add diced onion, garlic, and red bell pepper to the skillet. Sauté until the vegetables are softened, about 3 to 4 minutes.
03 - Stir in drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Mix thoroughly.
04 - Pour in enchilada sauce and tomato sauce. Stir to evenly combine all ingredients.
05 - Arrange half of the quartered corn tortillas over the beef mixture and sprinkle with half the cheddar and Monterey Jack cheese. Repeat layering with remaining tortillas and cheese.
06 - Reduce heat to low, cover the skillet, and let simmer for 5 to 7 minutes, or until heated through and cheese is completely melted.
07 - For a golden, bubbly cheese top, transfer the uncovered skillet under a broiler for 2 to 3 minutes, watching closely.
08 - Top with green onions, cilantro, sour cream, or diced avocado as desired. Serve while hot.
# Expert advice:
01 -
- The entire dish comes together in one pan, which means fewer dishes and more flavor mingling.
- It&s the ultimate crowd-pleaser—guaranteed to convert even the pickiest eaters at your table.
02 -
- If you rush the skillet and skip draining the beef, you risk a greasy bottom—learned that one with a soggy tortilla mess.
- Letting the spices bloom before the sauces go in brings out a toasty, mouthwatering depth that makes all the difference.
03 -
- Always taste before serving—sometimes a pinch more salt or cumin brings it to life.
- Cutting the tortillas in quarters helps them layer and bake more evenly, so you get cheesy, tender bite every time.