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This easy Beef Enchilada Skillet recipe turns classic beef enchiladas into a quick, one-pan dinner. Ground beef, tortilla pieces, and a rich red enchilada sauce simmer together until thick and saucy, then get topped with plenty of melted cheese. Ready in about 20 minutes, making it a go-to weeknight dinner for busy nights.
We have a lot of Mexican restaurants in Arizona and my go-to order is 9 times out of 10 going to be enchiladas. I love enchiladas…especially beef enchiladas. So, I wanted to create a recipe with the flavor and ingredients of enchiladas without all of the work!
This Beef Enchilada Skillet has everything you love about enchiladas, without any of the rolling, layering, or baking. Seasoned ground beef, red enchilada sauce, and tender corn tortillas all simmer together in one pan, then get smothered in melty cheddar and Monterey Jack. It’s on the table in about 30 minutes, and there’s only one pan to wash.
This is my go-to on those nights when everyone’s hungry and I don’t have a plan. Most of the ingredients are pantry staples, and everyone gets to pile on their favorite toppings, like sour cream, avocado, jalapeños, and cilantro.
If you love easy Mexican-inspired dinners, you’ll also love my Mexican Cheesy Taco Beef and Rice Skillet and Chicken Enchilada Chili.
Why you will love this recipe
- No rolling or baking required. This skillet version gives you all the flavor of classic beef enchiladas without the extra time and effort.
- One pan, easy cleanup. Everything cooks in a single skillet, keeping this weeknight dinner low on dishes.
- Ready in about 20 minutes. This quick recipe is perfect for busy nights when you want something hearty and flavorful fast.
One-pan meals are my favorite kind of easy, and these Chicken Stacked Enchiladas are a go-to because they only need 5 ingredients but still pack so much flavor.
Ingredients
- Ground Beef – The hearty protein base of the dish. I recommend using an 85/15 blend.
- Onion and Jalapeño – Add savory, aromatic flavor along with a touch of heat.
- Garlic Powder, Chili Powder, Cumin, Salt, and Pepper – This spice blend brings classic enchilada flavor to the beef.
- Red Enchilada Sauce – The star of the dish!
- Diced Green Chiles – Adds a mild heat that complements the enchilada sauce.
- Beef Broth – Thins the sauce slightly and adds extra savory depth, giving the tortillas enough liquid to soften properly.
- Corn Tortillas – Cut into pieces and simmered right in the sauce, they soften and soak up flavor, mimicking the texture of baked enchiladas.
- Cheddar and Monterey Jack Cheese – Melted on top for that classic gooey, cheesy enchilada finish.
- Black Beans (Optional) – Add extra heartiness, fiber, and protein to the dish.
- Cilantro – Adds a fresh, herby finish to balance the rich, cheesy sauce.
How to make an Easy Ground Beef Enchilada Skillet
- Brown the beef. Brown the beef, jalapeño and onion in a large skillet over medium-high heat, breaking up the meat as it cooks. Drain excess grease if needed.
- Add the spices. Add the garlic powder, chili powder, cumin, and salt; cook about 30 seconds, until fragrant.
- Build the sauce. Stir in the enchilada sauce, green chiles, and beef broth. Add the tortilla pieces and gently stir so they’re coated in sauce. If using beans, add them now.
- Simmer. Reduce the heat to medium-low, cover, and cook for about 5-7 minutes, stirring once, until the tortillas soften and absorb some of the sauce.
- Add the cheese. Sprinkle the cheddar and Monterey Jack over the top. Cover again and cook another 3-5 minutes, until the cheese is melted and bubbling.
- Top and serve. Top with sour cream, avocado, cilantro, jalapeños, or green onions.
Top Tips!
- Don’t over-stir once the cheese goes on. Covering the skillet and letting the cheese melt undisturbed gives you that classic melty, bubbly top instead of mixing it all in.
- Watch the tortillas closely. Corn tortillas soften quickly in the sauce, so stir gently and check at the 5-minute mark to avoid them breaking down too much.
- Adjust the heat to taste. Use more or less jalapeño, or add a few dashes of hot sauce, depending on how spicy you like it.
- Drain the beef well. Removing excess grease after browning keeps the sauce from becoming oily.
- Load up the toppings. Sour cream, avocado, and extra cilantro balance the richness of the cheese and sauce, so don’t skip them.
- Make it a meal with simple sides. Serve with rice, a simple salad, or tortilla chips for scooping.
If you want a more classic enchilada, make my Homemade Red Chicken Enchiladas!
Frequently Asked Questions
Can I use flour tortillas instead of corn?
Corn tortillas hold up best in the sauce and give the most authentic enchilada texture, but flour tortillas can be substituted in a pinch, though they may become softer more quickly.
Can I use ground turkey or chicken instead of beef?
Yes, ground turkey or chicken both work well as a lighter substitute for ground beef in this recipe.
Can I make this dish ahead of time?
This dish is best made fresh since the tortillas continue to soften and absorb liquid as it sits. If needed, you can brown the beef and prep ingredients ahead, then finish cooking when ready to serve.
What to serve with One-Pan Beef Enchiladas
Variations:
- Chicken enchilada skillet: Use 2 cups shredded rotisserie chicken instead of beef and add it with the sauce.
- Ground turkey: A leaner swap that works the same way.
- Green enchilada sauce: Swap the red sauce for green and use pepper jack cheese.
- Extra hearty: Add black beans, corn, and diced bell peppers.
Enchilada Recipes
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over low heat or in the microwave, adding a splash of beef broth if the sauce has thickened too much. Enjoy this dish within a few days, as the tortillas will continue to soften over time.
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Beef Enchilada Skillet
Ingredients
- 1/2 large Onion (diced)
- 1/2 Jalapeno, optional (diced)
- 1 lb Ground Beef
- 1 teaspoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt plus more to taste
- 1 teaspoon Pepper
- 1 15-ounce can Red Enchilada Sauce
- 1 4-ounce can Diced Green Chiles
- 1 cup Beef Broth
- 8 Corn Tortillas (cut into strips, triangles, or bite-size pieces)
- 1½ cups Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack cheese (or pepper jack)
- ½ cup Black Beans optional
- 2 tbsp chopped cilantro optional
Toppings:
- avocado, sour cream, cilantro, jalapenos
Instructions
- In a large skillet, add 1 Tablespoon of oil and diced onion (and jalapeno if using) and cook for 5 minutes.
- Add the ground beef and brown the beef and onion in a large skillet over medium-high heat, breaking up the meat as it cooks. Drain excess grease if needed. Add the garlic, chili powder, cumin, salt, and pepper, and cook about 30 seconds.
- Stir in the enchilada sauce, green chiles, and beef broth. Add the tortilla pieces and gently stir so they’re coated in sauce. If using beans, add them now.
- Reduce the heat to medium-low, cover, and cook for about 5–7 minutes, stirring once, until the tortillas soften and absorb some of the sauce.
- Sprinkle the cheddar and Monterey Jack over the top. Cover again and cook another 3–5 minutes, until the cheese is melted and bubbling.
- Top with sour cream, avocado, cilantro, jalapeños, or green onions.
Notes
- Broil option: If your skillet is oven-safe, broil 2–3 minutes after adding the cheese for golden, bubbly cheese.
- Don’t overcook the tortillas. Add the cheese once they’re soft so they don’t turn mushy.
- Storage: Airtight in the fridge up to 3–4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
