If you’re craving comfort food that delivers big on flavor, minimal mess, and maximum coziness, Beef Skillet Enchiladas are your new weeknight hero. Imagine all the bold, cheesy goodness of classic enchiladas—richly spiced beef, tangy sauce, molten cheese, and tender tortillas—coming together in just one pan, no rolling or baking required. This dish is fantastically fuss-free, deeply satisfying, and guaranteed to bring everyone to the dinner table with big smiles and even bigger appetites.
Ingredients You’ll Need
The magic of Beef Skillet Enchiladas is how a handful of simple, every-pantry ingredients join forces to create a meal that tastes like a fiesta. Every element, from the spices to the melty cheeses, adds a layer of flavor, color, or texture that’s absolutely essential.
- Olive oil: Adds richness and helps brown the beef for deeper flavor.
- Ground beef: The star protein, offering juicy, savory bites in every forkful.
- Onion: Brings subtle sweetness and balances the spices beautifully.
- Garlic: Offers aromatics and a little punch that rounds out the flavor.
- Red enchilada sauce: Gives the dish its signature tang and gentle heat.
- Diced tomatoes: Adds juiciness and a pop of bright acidity.
- Ground cumin: Provides warmth and classic Southwest depth.
- Chili powder: Gives a mild kick and lovely color.
- Salt and black pepper: Essential for bringing everything together.
- Flour tortillas: Cut into pieces for a delightful, no-fuss “layered” effect.
- Shredded cheddar cheese: Melts into gooey pockets of golden deliciousness.
- Shredded Monterey Jack cheese: Adds creaminess and balance to the cheddar.
- Chopped cilantro: Optional, but it brings fresh, vibrant notes to finish.
- Sour cream: Also optional, but who can resist that cool, tangy dollop?
How to Make Beef Skillet Enchiladas
Step 1: Brown the Beef
Start by heating the olive oil in a roomy skillet over medium-high heat. Once shimmering, toss in the ground beef. As it browns, break it up with a spatula, savoring that satisfying sizzle. Cook for about 5–7 minutes until no longer pink and you can see a little crispy edge developing.
Step 2: Sauté Onion and Garlic
Add the diced onion and garlic straight into the pan with the beef. Stir them around for another 2–3 minutes, letting them soften and mingle with the beef. Don’t rush this step—the onion’s sweetness and the garlic’s punch really round out the base flavor.
Step 3: Add Sauces and Spices
Drain any extra fat if needed, then pour in the enchilada sauce and drained diced tomatoes. Sprinkle over your cumin, chili powder, and don’t forget the salt and black pepper! Give everything a good stir, reduce the heat to medium, and let that mixture simmer for about 5 minutes. This is where the magic happens: all those flavors deepen and meld together.
Step 4: Fold in Tortilla Pieces
Next, gently fold in the tortilla strips or quarters. These soak up the saucy goodness and soften, creating those classic Beef Skillet Enchiladas layers without any rolling. Make sure every piece gets coated for maximum flavor in every bite.
Step 5: Add Cheese and Melt
Scatter the cheddar and Monterey Jack cheeses generously over the top. Cover the skillet with a lid and let it cook for 3–5 minutes—just enough for the cheese to melt into golden, bubbly perfection. Turn off the heat, let things settle for a couple of minutes, and you’re ready to serve!
How to Serve Beef Skillet Enchiladas
Garnishes
Finish your Beef Skillet Enchiladas with a shower of fresh chopped cilantro and a velvety scoop of sour cream. The greens add freshness and color, while the cool creaminess balances the zesty heat of the sauce. If you like a touch of extra heat, go ahead and sprinkle on some sliced jalapeños!
Side Dishes
To round out your meal, pair these enchiladas with a simple green salad, fluffy cilantro-lime rice, or a serving of black beans and corn. The skillet is hearty enough to stand alone, but sides make it a true Mexican-American feast.
Creative Ways to Present
Divide the Beef Skillet Enchiladas among individual serving bowls for a cozy, casual dinner or spoon the cheesy mixture into crisp lettuce cups for a fun twist. You can even set up a toppings bar with chopped tomatoes, pickled onions, avocado, and jalapeños for a festive, build-your-own experience!
Make Ahead and Storage
Storing Leftovers
Cool any extra Beef Skillet Enchiladas to room temperature before transferring to an airtight container. Stored in the fridge, leftovers will keep happily for up to 3 days. The flavors meld even more after a night’s rest!
Freezing
To freeze, let the enchiladas cool completely, then portion them into freezer-safe containers. This dish handles freezing well and can be kept for up to two months. It’s perfect for stocking up on “just heat and eat” dinners!
Reheating
Reheat Beef Skillet Enchiladas gently in the microwave or in a covered skillet over medium-low heat until hot and melty. If reheating from frozen, thaw overnight in the fridge first for even warming.
FAQs
Can I make Beef Skillet Enchiladas with another protein?
Absolutely! Ground turkey, shredded rotisserie chicken, or even black beans work beautifully in place of beef. Just adjust the cooking time as needed for your alternative ingredient.
Do I have to use flour tortillas?
Flour tortillas create a soft, almost creamy texture here, but feel free to use corn tortillas if that’s your preference. They impart more rustic flavor and hold their shape a bit more.
How spicy are these enchiladas?
They’re only mildly spicy as written, but you can ramp up the heat by adding a pinch of cayenne, swapping for a spicy enchilada sauce, or tossing in sliced jalapeños.
Can I make Beef Skillet Enchiladas in advance?
Definitely. Assemble everything up to the step before topping with cheese. Cover and refrigerate; when ready to serve, reheat gently in the skillet, add cheese, and melt as directed.
What else can I add for extra flavor?
This recipe is so versatile—try stirring in corn, black beans, chopped bell pepper, or sautéed mushrooms for more texture and nutrition. A dash of hot sauce or chipotle powder also perks things up!
Final Thoughts
Now that you’ve seen how easy and downright delightful it is to make Beef Skillet Enchiladas, it’s time to grab your skillet and give it a whirl. This is one of those crowd-pleasers you’ll be excited to revisit all year round—simple enough for busy nights, delicious enough to celebrate any day. Happy cooking!
Print
Beef Skillet Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Non-Vegetarian
Description
These Beef Skillet Enchiladas are a quick and easy one-pan dinner that delivers all the flavors of traditional enchiladas without the hassle. Tender ground beef, savory spices, and gooey melted cheese make this a family favorite!
Ingredients
For the Beef Skillet Enchiladas:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can red enchilada sauce
- 1 (14.5 oz) can diced tomatoes, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- 6 small flour tortillas, cut into strips or quarters
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
For Garnish:
- Chopped cilantro
- Sour cream
Instructions
- Heat the Skillet: Heat olive oil in a large skillet over medium-high heat.
- Cook Beef: Add the ground beef and cook until browned, about 5–7 minutes. Add diced onion and garlic, sauté until softened.
- Add Seasonings: Stir in enchilada sauce, diced tomatoes, cumin, chili powder, salt, and pepper. Simmer for 5 minutes.
- Combine Ingredients: Gently fold in tortilla pieces until coated. Sprinkle shredded cheeses over the top.
- Melt Cheese: Cover and cook for 3–5 minutes until cheese is melted.
- Serve: Remove from heat, rest for a couple minutes. Garnish with cilantro and sour cream.
Notes
- This dish is highly adaptable—try adding black beans, corn, or sliced jalapeños for extra flavor and texture.
- Works great with ground turkey or shredded chicken too.
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