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Ground Beef Enchilada Skillet

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Total Time: 35 Minutes
Active Time: 20 Minutes
Cooking Intensity: Easy
Serves: 4-6

There’s a magic to recipes that deliver the deep, comforting flavors of a classic dish without the fuss of assembly and multiple pans. This Ground Beef Enchilada Skillet is exactly that—a weeknight hero. It captures the soul-satisfying essence of beef enchiladas—savory, lightly spiced meat, gooey cheese, and rich sauce—but cooks entirely in one skillet in under 35 minutes. No rolling, no separate baking dish, just simple, layered cooking that ends with a bubbling, cheesy masterpiece ready to be scooped onto plates. It’s the perfect solution for a craving that needs to be satisfied, fast.

Ingredients

For the Skillet:

  • 1 tablespoon olive or vegetable oil

  • 1 medium yellow onion, diced

  • 1 pound lean ground beef (90/10 or 93/7 works well)

  • 2 cloves garlic, minced

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • ½ teaspoon smoked paprika

  • ½ teaspoon dried oregano

  • 1 (10 oz) can red enchilada sauce (mild, medium, or hot)

  • 1 (15 oz) can black beans, drained and rinsed

  • 1 (15 oz) can corn kernels, drained (or 1 cup frozen corn)

  • ¼ cup water

  • 4 (6-inch) corn tortillas, cut into 1-inch strips or squares

  • 1 ½ cups shredded Mexican blend cheese

  • Salt and black pepper to taste

For Garnish & Serving:

  • 2 tablespoons fresh cilantro, chopped

  • 1 avocado, diced or sliced

  • ½ cup sour cream or plain Greek yogurt

  • 1 lime, cut into wedges

  • Optional: Diced tomato, sliced jalapeño, sliced black olives

Instructions

1. Sauté the Aromatics (5 Minutes)

Heat the oil in a large, oven-safe skillet (like cast iron or stainless steel) over medium-high heat. Add the diced onion and cook for 3-4 minutes, until softened and translucent.

2. Brown the Beef & Add Spices (7-8 Minutes)

Add the ground beef to the skillet with the onions. Cook, breaking it up with a wooden spoon, until no pink remains, about 5-6 minutes. Drain any excess fat if necessary. Stir in the minced garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 more minute until fragrant. Season generously with salt and pepper.

3. Build the Skillet (5 Minutes)

Reduce heat to medium. Pour in the enchilada sauce, drained black beans, corn, and water. Stir well to combine and bring to a gentle simmer. Let it bubble for 2-3 minutes to allow the flavors to meld.

4. Add Tortillas & Cheese (10 Minutes)

Gently fold in the strips of corn tortilla, ensuring they are coated in the sauce and nestled into the mixture. This will help them soften. Sprinkle the shredded cheese evenly over the entire surface.

If your skillet is oven-safe: Cover the skillet with a lid (or foil) and cook on the stovetop over low heat for 5 minutes to melt the cheese. For a browned top, you can also transfer the uncovered skillet to a broiler preheated to high for 2-3 minutes, watching closely.

If your skillet is not oven-safe: Simply cover the skillet with its lid and let it sit on the warm (turned-off) burner for 5-7 minutes, or until the cheese is fully melted.

5. Garnish and Serve

Remove the skillet from the heat. Scatter fresh cilantro over the melted cheese. Serve immediately directly from the skillet, garnishing individual bowls with avocado, a dollop of sour cream, and a squeeze of fresh lime juice. Add any other optional toppings as desired.

Chef’s Notes & Tips for Success

  • Skillet Choice is Key: A 10-12 inch oven-safe skillet is ideal for this recipe. If you don’t have one, you can complete steps 1-3 in any large skillet, then transfer the mixture to a greased 2-quart baking dish, top with tortillas and cheese, and bake at 375°F (190°C) for 15-20 minutes.

  • Tortilla Texture: The corn tortillas will soften but retain a pleasant, slightly chewy texture in the sauce. For a more integrated, casserole-like feel, you can stir them in more vigorously.

  • Boost the Veggies: Feel free to add a diced bell pepper with the onion, or a handful of fresh spinach just before adding the cheese.

  • Make it Your Own: Substitute ground turkey or chicken for the beef. Use pinto beans instead of black beans. For a extra kick, add a diced chipotle pepper in adobo sauce with the spices.

Nutrition Information (Per Serving, based on 6 servings)

  • Calories: ~480

  • Total Fat: 25g

  • Saturated Fat: 11g

  • Cholesterol: 85mg

  • Sodium: ~850mg (varies greatly by enchilada sauce brand; use low-sodium for better control)

  • Total Carbohydrates: 35g

  • Dietary Fiber: 8g

  • Sugars: 6g

  • Protein: 32g

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