Beef Skillet Enchiladas (Printable)
Savory beef and black bean skillet layered with corn tortillas, enchilada sauce and melted cheese for a quick family meal.
# What You'll 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
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
# How to Make It:
01 - In a large oven-proof skillet over medium-high heat, cook ground beef, breaking it into crumbles, until thoroughly browned. Drain excess fat as needed.
02 - Add diced onion, minced garlic, and red bell pepper. Sauté until vegetables are softened, about 3 to 4 minutes.
03 - Stir in drained black beans, cumin, chili powder, smoked paprika, salt, and black pepper, blending thoroughly.
04 - Pour enchilada sauce and tomato sauce into the skillet, mixing until evenly combined.
05 - Arrange half the cut corn tortillas over the beef mixture, followed by half the shredded cheddar and Monterey Jack cheese. Repeat the layering with remaining tortillas and cheese.
06 - Reduce heat to low. Cover and simmer for 5 to 7 minutes, allowing the mixture to heat through and the cheese to melt.
07 - For a bubbly, golden crust, set the skillet under the broiler for 2 to 3 minutes if desired.
08 - Garnish with green onions, cilantro, sour cream, or diced avocado according to preference. Serve while hot.
# Expert Tips:
01 -
- No one will guess how quickly this goes from pantry to plate, so you can keep your easy dinner tricks up your sleeve.
- The gooey cheese and saucy layers turn even an ordinary Wednesday night into something worth gathering for.
02 -
- If you forget to drain the beef, the dish can get greasy and heavy—trust me, it’s worth those extra seconds.
- Switching to fresh corn tortillas instead of stale ones made all the difference in texture, preventing sogginess.
03 -
- Always shred your cheese right before using for meltier, stretchier results that pre-grated can’t quite match.
- Warming corn tortillas briefly in a dry skillet keeps them from cracking when you quarter them.