Beef Skillet Enchiladas (Printable Version)
One-pan Tex-Mex comfort: seasoned beef, beans, enchilada sauce and melty cheese layered with corn tortillas.
# What You Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (15 ounces) black beans, drained and rinsed
→ Spices & Herbs
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sauces & Pantry
11 - 1 can (15 ounces) enchilada sauce, red or green
12 - 1/2 cup tomato sauce
13 - 8 small corn tortillas, cut into quarters
14 - 1 cup shredded cheddar cheese
15 - 1 cup shredded Monterey Jack cheese
→ Toppings (optional)
16 - Sliced green onions
17 - Chopped fresh cilantro
18 - Sour cream
19 - Diced avocado
# Method:
01 - In a large oven-proof skillet set over medium-high heat, cook the ground beef, breaking it apart with a spatula, until thoroughly browned. Drain any excess fat if necessary.
02 - Add the diced onion, minced garlic, and red bell pepper to the skillet. Sauté until the vegetables are tender and fragrant, about 3 to 4 minutes.
03 - Stir in the drained black beans, cumin, chili powder, smoked paprika, salt, and black pepper, mixing to evenly distribute the spices.
04 - Pour in the enchilada sauce and tomato sauce, stirring gently to combine ingredients.
05 - Arrange half of the quartered corn tortillas evenly over the beef mixture and sprinkle with half of the shredded cheddar and Monterey Jack cheese.
06 - Repeat layering with the remaining tortillas and cheese. Reduce heat to low, cover, and allow the mixture to simmer for 5 to 7 minutes until heated through and cheese is fully melted.
07 - If a golden, bubbly cheese topping is preferred, transfer skillet under the oven broiler for 2 to 3 minutes, monitoring closely to prevent burning.
08 - Finish with desired garnishes such as sliced green onions, fresh cilantro, sour cream, or diced avocado. Serve immediately while hot.
# Expert Tricks:
01 -
- There is nothing like those cheesy, melty layers that come together in 40 minutes or less.
- The real secret is how easily you can swap ingredients for what you have, yet it always turns out delicious.
02 -
- If you forget to drain the beef or the beans, the skillet will turn out greasy and watery every time.
- Giving the cheese a quick broil creates pockets of crispy, caramelized bliss on top.
03 -
- Lightly toasting the tortilla pieces first brings out their flavor and keeps them from turning soggy.
- Grate cheese fresh rather than using pre-shredded for the best melt and texture.