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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.
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Beef Enchilada Skillet

This easy Beef Enchilada Skillet has seasoned ground beef, red enchilada sauce, and corn tortillas topped with melty cheese, all made in one pan in 30 minutes.
Prep Time5 minutes
Cook Time20 minutes
Course: Lunch or Dinner
Cuisine: Mexican
Keyword: beef enchilada skillet, ground beef enchilada skillet
Servings: 6
Author: Modern Honey® - www.modernhoney.com

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

Calories: 485kcal | Carbohydrates: 22g | Protein: 28g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 909mg | Potassium: 420mg | Fiber: 4g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 398mg | Iron: 3mg
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