Easy Beef Enchiladas in One Skillet
Some nights I want enchiladas so bad, but the idea of juggling pans, baking dishes, and a sink full of regret makes me reconsider. That’s exactly where these easy beef enchiladas in one skillet come in. Everything happens in one pan, the flavors still hit like real-deal enchiladas, and somehow dinner feels comforting instead of chaotic. It’s cozy, saucy, and exactly what I want when I don’t feel like trying too hard.
This is one of those meals my husband asks for by name. Like, actually asks. The first time I made it, I told him it was a “lazy enchilada situation,” and he was suspicious… until he went back for seconds straight from the skillet. Now it’s become our default when we want something hearty but don’t want to wait an hour. The kids love scooping it up with chips, he piles his with extra cheese, and I’m just happy no one complained. That alone makes it a win.
Why You’ll Love This Easy Beef Enchiladas in One Skillet
- It tastes like classic enchiladas without the whole rolling-and-baking commitment
- One pan means fewer dishes and less cleanup guilt
- You can eyeball everything and it still turns out great
- It reheats like a dream the next day
- Everyone can top their own plate their way
Kitchen Talk
The first time I made this, I tried way too hard to keep the tortillas neat and pretty. Big mistake. Once I started tearing them instead, everything worked better. They soaked up the sauce, nothing fell apart, and it tasted even more comforting. I’ve also learned that if it looks a little messy in the pan, you’re doing it right. This is not a perfection recipe. It’s a cozy one.
Warm, satisfying, and truly fuss-free — this one-skillet enchilada recipe gives the classic beef-and-cheese comfort with minimal cleanup and family-pleasing flavor. I loved how the tortillas soak up the sauce so everything tastes cohesive; next time I’ll add a squeeze of lime and chopped cilantro on top for brightness.
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Shopping Tips
- Protein: Ground beef with a little fat gives the best flavor. Super lean works, but it’s less forgiving.
- Canned Goods: Read the enchilada sauce label. Some brands are oddly sweet.
- Cheese: Block cheese melts smoother, but pre-shredded is totally fine on busy nights.
- Grains/Pasta: Corn tortillas hold their texture better once soaked in sauce.
- Spices: Taco seasoning already has salt, so taste before adding more.
Prep Ahead Ideas
- Brown the beef a day ahead and store it in the fridge.
- Shred the cheese and keep it sealed until ready to use.
- Chop any onions or extras early to save time.
- Doing this turns weeknight dinner into a 15-minute situation.
Time-Saving Tricks
- Use one large skillet so everything heats evenly.
- Tear tortillas by hand instead of cutting.
- Cover the skillet while simmering so it heats faster.
- Let it rest a few minutes before serving so it thickens naturally.
Common Mistakes
- Cooking on high heat and scorching the bottom.
- Adding cheese all at once instead of layering.
- Too much sauce at once. If it happens, just simmer longer.
- Over-salting before tasting the sauce.
What to Serve It With
- A simple green salad with lime dressing
- Steamed or cilantro rice
- Tortilla chips for scooping straight from the pan
- Sliced avocado or quick guacamole
Tips & Mistakes
- Medium heat works best here
- Wide skillet beats deep pans
- If it sticks, lower heat and add a splash of water
- Messy is normal. Lean into it.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. It reheats beautifully in the microwave or on the stove. Cold leftovers are honestly good too. I’ve eaten it straight from the fridge more than once. Add a fried egg on top and it becomes breakfast.
Variations and Substitutions
Ground turkey works if you add a little oil. Black beans can replace part of the beef. Green enchilada sauce changes the flavor but still works. Flour tortillas soften more than corn, but they’ll do in a pinch. Dairy-free cheese melts differently, but it’s workable.
Frequently Asked Questions
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Easy Beef Enchiladas in One Skillet
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 cup chopped yellow onion
- 1.25 lb lean ground beef
- 2 tsp minced garlic
- 1.25 tbsp chili powder
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp dried oregano
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes optional, for heat
- 1.5 cup drained black beans
- 1 cup corn kernels fresh or frozen
- 0.5 cup diced green chiles
- 2 cup red enchilada sauce mild or medium
- 9 oz corn tortillas, cut into 1-inch strips
- 2 cup shredded Mexican blend cheese
- 1 tbsp fresh lime juice
- 0.25 cup chopped fresh cilantro plus extra for topping
- 0.5 cup sour cream for serving
Instructions
Preparation Steps
- Warm the olive oil in a large oven-safe skillet over medium heat.
- Soften the onion for 3–4 minutes, stirring occasionally.
- Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in garlic, chili powder, cumin, smoked paprika, oregano, salt, pepper, and red pepper flakes. Toast 30 seconds.
- Pour in enchilada sauce. Add black beans, corn, and green chiles. Simmer 3–4 minutes to meld flavors.
- Fold in tortilla strips until coated and submerged in the sauce.
- Scatter cheese over the top. Cover and cook on low until melted, 3–5 minutes.
- Uncover, drizzle with lime juice, and sprinkle with cilantro. Adjust salt if needed.
- Serve hot with a spoonful of sour cream and extra cilantro.
Notes
Featured Comments
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“Made this last night and it was family favorite. Loved how the perfect pair came together.”
“This speedy recipe was turned out amazing — the al dente really stands out. Thanks!”
“New favorite here — will make again. wholesome was spot on.”
“Made this last night and it was so flavorful. Loved how the handheld came together.”
“Super easy and will make again! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and family favorite results. Perfect for busy nights.”
“Super easy and so flavorful! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and turned out amazing results. Perfect for busy nights.”
“This creamy recipe was will make again — the stacked really stands out. Thanks!”
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