One-Pot Beef Enchiladas Skillet
Warm, hearty, and bursting with bold flavors, this One-Pot Beef Enchiladas Skillet captures everything you love about classic enchiladas—without the fuss of rolling or multiple pans.
Richly seasoned ground beef is simmered with spices, corn, and black beans, then layered with soft corn tortillas and smothered in a savory red enchilada sauce. Finished with a bubbly, golden layer of melted cheese, this comforting skillet dish delivers all the soul-satisfying depth of a traditional Mexican meal in a streamlined, weeknight-friendly format.
It’s a one-pan wonder that brings family-style comfort to your table with minimal cleanup.
Why People Will Love This One-Pot Beef Enchiladas Skillet:
One-pan simplicity – It delivers all the comfort and flavor of traditional enchiladas without the mess or time-consuming prep. Fewer dishes, faster cleanup.
Bold, authentic flavors – The rich blend of cumin, chili powder, paprika, and enchilada sauce creates a deeply seasoned, Mexican-inspired dish that satisfies every bite.
Family-friendly comfort food – Hearty, cheesy, and loaded with familiar ingredients like beef, corn, and beans, it’s a guaranteed crowd-pleaser for all ages.
Customizable and versatile – Easy to adapt with added veggies, spice levels, or your favorite toppings. Perfect for picky eaters or adventurous palates alike.
Ideal for busy weeknights – With minimal prep and a quick bake, it’s a go-to dinner that feels homemade and cozy—even when you’re short on time.
Nutritionally balanced – Packed with protein, fiber, and essential nutrients, it offers a satisfying and wholesome one-dish meal.
Key Ingredients:
Ground beef forms the hearty base of the dish, bringing savory richness and satisfying protein—especially when using 80/20 for optimal flavor and moisture.
Aromatics like onion and garlic build layers of depth and fragrance, setting the stage for a warm, well-seasoned skillet.
Bold spices including cumin, chili powder, paprika, and optional cayenne infuse the beef with smoky heat and earthy complexity, mimicking the soul of traditional enchiladas.
Black beans and corn add texture, fiber, and natural sweetness, balancing the richness of the meat while making the dish more filling and nutritious.
Red enchilada sauce ties everything together with tangy, tomato-based flavor and just the right kick of spice.
Corn tortillas, cut into quarters, act as soft, starchy layers that soak up all the sauce and seasonings—like deconstructed enchiladas in every bite.
A blend of Monterey Jack and cheddar cheeses delivers a perfect melt—creamy, gooey, and lightly golden when baked, making the dish irresistibly comforting.
Expert Tips:
Sear the beef for flavor depth – Don’t just brown the ground beef; let it sear and develop a crust in spots before draining. This caramelization (the Maillard reaction) adds a rich, meaty depth to the finished dish.
Bloom the spices in oil – After sautéing the onions and garlic, briefly toast the spices in the oil before adding the beef back. This unlocks their essential oils and boosts the overall flavor profile.
Use fire-roasted enchilada sauce – If available, opt for a fire-roasted or homemade enchilada sauce. It adds a subtle smokiness that enhances the dish’s complexity.
Layer the tortillas, don’t overcrowd – Cut the corn tortillas into uniform pieces and gently fold them in so they’re evenly coated but not clumped. This prevents sogginess and ensures even texture throughout.
Shred your own cheese – Pre-shredded cheese often contains anti-caking agents that affect melting. Grate Monterey Jack and cheddar fresh for a smoother, more luxurious melt.
Let it rest after baking – After removing from the oven, allow the skillet to rest for 5–10 minutes. This helps the tortillas soak up more flavor and prevents the dish from falling apart when serving.
Customize with toppings – For added freshness and contrast, top with cold garnishes like cilantro, diced tomatoes, lime juice, or sour cream just before serving. They brighten up the hearty richness of the dish.
One-Pot Beef Enchiladas Skillet
Ingredients
1 pound ground beef (80% lean / 20% fat recommended)
1 tablespoon canola oil or vegetable oil
½ cup finely chopped yellow onion
3 cloves garlic, minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon paprika
⅛ teaspoon cayenne pepper (optional, for heat)
1 tablespoon water
½ cup frozen corn kernels, thawed
1 can (15.5 oz) black beans, drained and rinsed
1 can (19 oz) red enchilada sauce
6 to 8 corn tortillas (6-inch), cut into quarters
½ cup shredded Monterey Jack cheese (about 4 oz)
½ cup shredded mild cheddar cheese (about 4 oz)
Instructions:
Preheat your oven to 375°F (190°C).
Cook the Ground Beef:
In a 12-inch or larger oven-safe skillet (such as cast iron), add the ground beef. Use a wooden spoon or spatula to break it up as it cooks. Cook until fully browned. Drain off the grease, transfer the cooked beef to a bowl, and set aside.
Sauté the Aromatics:
In the same skillet, heat the oil over medium to medium-high heat for about 1 minute. Add the chopped onion and sauté for 2 minutes until slightly softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
Season the Meat:
Return the cooked ground beef to the skillet. Sprinkle in the salt, pepper, cumin, chili powder, paprika, cayenne (if using), and water. Stir well to coat the meat evenly in the spices. Let it simmer for about 4 minutes.
Add Veggies and Sauce:
Mix in the thawed corn, drained black beans, and enchilada sauce. Stir everything together until fully combined, then turn off the heat.
Add Tortillas:
Cut the corn tortillas into quarters. Gently fold the tortilla pieces into the skillet mixture using a spoon or spatula, making sure they’re all coated with the sauce and meat.
Top with Cheese:
Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top of the skillet mixture.
Bake:
Transfer the skillet to the preheated oven. Bake for 10–15 minutes, or until the cheese is fully melted and lightly golden on top.
Optional Garnishes:
Before serving, you can top the skillet with sliced black olives, Pico de Gallo, chopped tomatoes, or fresh cilantro if desired.
Important Notes When Making This One-Pot Beef Enchiladas Skillet:
Skillet size matters – A 12-inch or larger oven-safe skillet (preferably cast iron) is essential to hold all the ingredients comfortably and ensure even cooking. Overcrowding a smaller pan may cause soggy tortillas and uneven baking.
Drain the beef thoroughly – Excess grease can make the dish heavy and unbalanced. After browning the beef, drain it well before combining with other ingredients to maintain the right texture and flavor.
Don’t skip the spice blend – The combination of cumin, chili powder, paprika, and cayenne (optional) is what gives this dish its depth. Adjust the cayenne based on your spice tolerance, but don’t leave out the others—they provide the “enchilada soul.”
Tortilla type impacts texture – Use corn tortillas for authentic flavor and better structure. Flour tortillas tend to get gummy and break down too much during baking.
Sauce consistency is key – Choose a moderately thick enchilada sauce. If it’s too watery, it may lead to a soggy result; too thick, and it won’t fully coat the tortillas. If needed, stir in a tablespoon of tomato paste or a splash of broth to adjust.
Thaw frozen corn completely – Cold kernels can lower the skillet’s temperature and interrupt cooking flow. Make sure the corn is thawed and drained to keep the skillet hot and the sauce cohesive.
Shredded cheese balance – Monterey Jack gives that creamy melt, while mild cheddar adds sharpness and color. The 50/50 combo provides flavor complexity and visual appeal.
Serve immediately for best texture – This dish is best enjoyed fresh from the oven, when the cheese is bubbly and the tortillas are tender but still hold their shape.
How To Enjoy This Dish After Cooking
Let It Rest
After removing the skillet from the oven, let it rest for 5–10 minutes. This allows the cheese to set slightly, the flavors to meld, and the tortillas to absorb more sauce—making every bite cohesive and deeply satisfying.
Serve with the Right Tools
Use a wide, flat spatula or large serving spoon to scoop portions. The layers of tortillas and melted cheese can be delicate, so avoid pressing down too hard or the dish may break apart.
Add Fresh Toppings
Balance the richness of the skillet with cool, vibrant garnishes. Consider:
- Fresh cilantro for herbal brightness
- Diced tomatoes or Pico de Gallo for juicy freshness
- Sliced avocado or guacamole for creaminess
- Black olives for briny contrast
- Sour cream or Mexican crema for a tangy finish
- A squeeze of lime to lift and brighten the entire dish
Pair It Well
Complete the meal with simple sides that complement without overwhelming:
- Mexican rice or cilantro-lime rice
- A light green salad with lime vinaigrette
- Charred vegetables or grilled corn on the cob
- Tortilla chips and salsa for a crunchy starter
Enjoy with Family-Style Vibes
Place the skillet directly on a trivet in the center of the table and let everyone serve themselves. It’s designed to be rustic, casual, and communal—perfect for gatherings or cozy weeknight meals.
Leftovers? They’re Even Better
Store leftovers in an airtight container in the fridge. Reheat gently in the oven or microwave. The flavors continue to deepen overnight, making this an excellent make-ahead or next-day lunch option.
Nutrition Information
For One serving of One-Pot Beef Enchiladas Skillet (based on a 6-serving yield):
Calories: 435 kcal | Total Fat: 24.5 g | Saturated Fat: 9.8 g | Monounsaturated Fat: 8.2 g | Polyunsaturated Fat: 2.1 g | Cholesterol: 70 mg | Sodium: 720–880 mg (depending on enchilada sauce & added salt) | Total Carbohydrates: 29 g | Dietary Fiber: 5.5 g | Sugars: 4.2 g | Protein: 26 g
Frequently Asked Questions:
Can I use flour tortillas instead of corn tortillas?
Technically yes, but it’s not recommended. Corn tortillas hold their structure better and absorb the sauce without becoming overly soggy. Flour tortillas tend to get gummy and can fall apart during baking.
How can I make this recipe spicier or milder?
To make it spicier, add more cayenne pepper, diced jalapeños, or use a hot enchilada sauce. To make it milder, skip the cayenne and choose a mild enchilada sauce—most brands offer spice-level options on the label.
Can I make this ahead of time?
Yes! You can fully prepare the skillet up to the baking step, then cover and refrigerate for up to 24 hours. When ready to serve, bake it uncovered at 375°F for 15–20 minutes, or until heated through and cheese is melted.
What’s the best way to store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave, or reheat the whole skillet (covered) in the oven at 350°F until warmed through. Add a splash of enchilada sauce if needed to refresh moisture.
Can I make this dish vegetarian?
Absolutely. Just replace the ground beef with a plant-based ground meat substitute or cooked lentils. The rest of the recipe stays the same, making it an easy and satisfying meatless option.
Do I need to cook the tortillas before adding them to the skillet?
No, there’s no need to pre-cook the tortillas. Adding them raw (but cut into quarters) allows them to soften in the enchilada sauce and soak up all the flavor as the dish bakes—just make sure they’re fully coated for even texture.
Can I use pre-cooked ground beef or leftover taco meat?
Yes! If you have leftover taco meat or pre-cooked ground beef, you can skip the browning step. Just reheat it with the onion and spice mixture to build flavor before continuing with the recipe.
Should I cover the skillet while baking?
No, bake it uncovered. Leaving the skillet uncovered helps the cheese melt evenly and develop a slightly golden top, while allowing some moisture to evaporate for the perfect consistency.
My skillet isn’t oven-safe—what should I do?
No problem. You can cook everything on the stovetop in any large pan, then transfer the mixture to a baking dish before adding the cheese and baking. A 9×13 inch dish works well for this.
How do I prevent the tortillas from clumping together in the skillet?
Gently fold the tortilla pieces into the mixture using a spatula, making sure each piece is coated with sauce. Don’t stir too aggressively—just enough to distribute them evenly without tearing.