Description

There’s something magical about a one-pan meal that brings all the flavors of comfort and convenience together. These Beef Skillet Enchiladas are the perfect fusion of hearty, cheesy goodness and bold, zesty flavors. Picture this: sizzling beef, tender tortillas, and a rich enchilada sauce coming together in a skillet topped with gooey, melted cheese. This dish is the ultimate weeknight hero—minimal dishes, maximum flavor, and a guaranteed crowd-pleaser.

Whether you’re gathering around the table for a cozy family dinner or looking for a quick fix after a busy day, this recipe delivers every time. Inspired by the beloved flavors of traditional enchiladas, but streamlined to save time, it’s a modern take on a classic. Trust me, once you try this, it’s destined to be on repeat in your meal rotation.

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound ground beef
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup enchilada sauce
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
6 small tortillas (corn or flour, cut into quarters)
1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
Optional toppings: diced tomatoes, sliced jalapeños, chopped cilantro, sour cream, avocado

Instructions

Prep Your Skillet: Start by heating a large skillet over medium heat. Add olive oil and let it warm up.
Sauté Aromatics: Toss in the diced onion and cook for 2-3 minutes, stirring until softened. Add the minced garlic and cook for another minute until fragrant.
Cook the Beef: Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 6-8 minutes. Drain any excess fat if necessary.
Spice It Up: Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir to coat the beef evenly with the spices, letting the flavors bloom.
Build the Base: Stir in the enchilada sauce, black beans, and corn. Mix well to combine all the ingredients.
Add the Tortillas: Gently fold in the tortilla pieces, making sure they’re evenly coated in the sauce and nestled among the beef mixture.
Cheese, Please: Sprinkle the shredded cheese generously over the top. Reduce the heat to low, cover the skillet, and let the cheese melt for 5-7 minutes.
Garnish & Serve: Once the cheese is perfectly melted and bubbly, remove the skillet from the heat. Top with your favorite garnishes like fresh tomatoes, jalapeños, cilantro, or a dollop of sour cream. Serve hot and enjoy!

Notes

Leftovers: This dish reheats wonderfully! Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
Freeze for Later: Make a double batch and freeze half for a no-fuss meal on a busy night.