This One-Pan Beef Enchilada Skillet is a simple, comforting dinner made with ground beef, onions, seasoning, broth, tortillas, and cheese. It comes together in about 30 minutes and gives you all the flavors of enchiladas without the rolling or baking.
Key Ingredients
Ground Beef - I used lean ground beef (90-95%) so there's little to no grease to drain. You can use any percentage you like. Ground turkey or ground chicken would also work well in this recipe.
Tortillas - I like corn tortillas here because they give the dish a classic enchilada flavor. Flour tortillas work too if that's what your family prefers.
Cheese - I usually make this with 1 cup of shredded Mexican cheese, but if you love really cheesy enchiladas, you can use up to 2 cups. Monterey Jack, cheddar, or pepper jack all work great.
Heat Level
This recipe is very mild. If you want to add some heat, try one of these:
- Use pepper jack cheese instead of a Mexican blend
- Add ½-1 teaspoon chipotle pepper powder
- Add ¼-½ teaspoon cayenne pepper
- Add a few dashes of your favorite hot sauce before serving
How to Make Beef Enchilada Skillet
Cook the Beef
Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook for 6-8 minutes, breaking up the meat, until browned and the onion is soft
Build the Enchilada Sauce
Reduce the heat to medium. Sprinkle in the flour, chili powder, garlic powder, cumin, and oregano. Cook for about 1 minute, stirring, until fragrant. Stir in the tomato paste, then slowly add the broth while stirring so the sauce stays smooth.
Simmer and Add Tortillas
Let the sauce simmer for 7-10 minutes until slightly thickened to the consistency of enchilada sauce. While it cooks, cut the tortillas into thin strips (I usually cut them in half, then into about 8 pieces). Stir them into the sauce.
Add Cheese and Serve
Sprinkle cheese over the top, remove from heat, and cover for 3-5 minutes until melted. Top with sour cream and cilantro and serve.
Tip
The tortillas will soften and soak up some of the sauce, similar to enchiladas. They should be tender but still hold some texture, not mushy.
Can I use premade enchilada sauce?
If you want to, you can swap out the flour, spices, and broth for premade enchilada sauce, saving you about 8 minutes. However, I like making my enchilada sauce from scratch because it's easy and tastes better than many canned enchilada sauces.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat, microwave in 30-60 second intervals until heated through. If the mixture looks dry, add a small splash of broth or water to loosen the sauce.
Sides
This recipe makes 4 servings, but this alone won't be enough to fill you up. Here are my suggested sides.
- Easy Mexican Rice - Takes 30 minutes, start with it first, then make the enchilada skillet
- Jiffy Jalapeño Cornbread Muffins - Very easy to make. Again, I would put these in the oven before starting the enchilada skillet.
- Side Salad - pick up a salad kit from the grocery store for an easy side.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 1 tablespoon all-purpose flour
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- ¼ teaspoon dried oregano
- 1 tablespoon tomato paste
- 1¼ cups chicken beef, or vegetable broth
- 6 corn tortillas or 4 flour tortillas
- 1-2 cups shredded Mexican cheese blend
- Topping: sour cream and cilantro for topping
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion. Cook for 6-8 minutes, breaking up the meat, until the beef is browned and the onion is soft. Drain excess grease if needed.
- Reduce heat to medium. Sprinkle in the flour, chili powder, garlic powder, cumin, and oregano. Stir well and cook for 1 minute, until fragrant. Stir in the tomato paste until evenly combined.
- Slowly pour in the broth while stirring continuously to prevent lumps. Bring to a gentle simmer and cook for 7-10 minutes, until the sauce thickens slightly. Taste and add salt if needed.
- While the sauce simmers, cut the tortillas into thin strips. I like to cut them in half, then into 8 pieces.
- Stir the tortilla strips into the sauce until evenly coated.
- Sprinkle cheese evenly over the top. Remove from heat, cover, and let sit for 3-5 minutes to allow the cheese to melt and the tortillas to soften slightly.
- Top with sour cream and fresh cilantro. Serve immediately.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!