30-Minute Ground Beef Enchilada Skillet (One Pan!)

It’s 6pm. You’re tired. Dinner needs to happen fast.

This ground beef enchilada skillet is your new weeknight hero. It delivers all the cheesy vibes of traditional enchiladas without the rolling. You get a restaurant-quality meal in just 30 minutes.

Why This Recipe Is a Winner

This dish is a total lifesaver for busy fall weeknights. It is a one-pan wonder that saves you from a sink full of dishes. You only need basic pantry staples to make it happen tonight.

It is incredibly budget-friendly for feeding a hungry family. The combination of beef, beans, and corn is so satisfying. Your family will beg for seconds every single time.

Simple Method

Making this ground beef enchilada skillet is as easy as it gets. You just brown the meat and let the sauce do the work. There is no tedious rolling or layering required here.

The tortilla strips soak up the savory sauce and become tender. Even a total kitchen beginner can master this meal in no time. It is basically fail-proof comfort food for anyone.

Ingredients You’ll Need

These simple ingredients come together for maximum flavor impact.

• 1 pound lean ground beef
• 1/2 cup yellow onion, diced
• 2 cloves garlic, minced
• 1 tablespoon taco seasoning
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup beef broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn
• 6 corn tortillas, cut into 1-inch pieces
• 1.5 cups shredded Mexican-style cheese blend
• 1/4 cup fresh cilantro, chopped (optional garnish)

Step-by-Step Directions

1. In a large skillet, cook the beef and onion until browned.
2. Drain the excess grease from the skillet carefully.
3. Add the minced garlic and taco seasoning to the beef.
4. Cook for 1 minute while stirring to release the aromatics.
5. Pour in the enchilada sauce, beef broth, beans, and corn.
6. Stir everything together and bring to a light simmer.
7. Gently fold in the corn tortilla strips until fully coated.
8. Simmer uncovered for 5 to 8 minutes until the sauce thickens.
9. Sprinkle the shredded cheese over the top of the mixture.
10. Cover the skillet for 2 minutes until the cheese is melted.
11. Remove from heat and garnish with fresh cilantro before serving.

Best Ways to Enjoy It

Serve this hot right out of the skillet for maximum cheesiness. I love topping mine with a huge dollop of sour cream. Add some sliced avocado and a squeeze of lime juice.

It pairs perfectly with a simple side of white rice. You can also serve it with a fresh green salad. This is the ultimate family-style feast for any night.

Storage & Reheating

Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. Reheat individual portions in the microwave for a quick lunch. You can also warm it back up in a skillet. Add a splash of broth if it looks too dry.

Tips for Best Results

• Use yellow corn tortillas for the best authentic texture.
• Do not drain the black beans too much for extra flavor.
• Make sure your skillet is large enough to prevent spills.
• Use a high-quality enchilada sauce for the best taste.
• Lean ground beef keeps the dish from being too greasy.
• Let the dish sit for two minutes before serving.
• Double the cheese if you want a truly decadent meal.

Ways to Switch It Up

• Swap the beef for ground turkey for a lighter version.
• Add diced jalapeños if you want a spicy kick.
• Use green enchilada sauce for a tangy flavor profile.
• Stir in some black olives for an extra salty bite.
• Top with crushed tortilla chips for a crunchy finish.

FAQs

What kind of skillet should I use?

A large cast iron or non-stick skillet works perfectly here.

Can I use flour tortillas instead?

You can, but they tend to get mushier than corn tortillas.

Is this recipe freezer-friendly?

It is best enjoyed fresh as tortillas can change texture.

You need this in your rotation right now.

— Jasmine

Ground Beef Enchilada Skillet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 450

Ingredients Method

Ingredients

  

• 1 pound lean ground beef
• 1/2 cup yellow onion, diced
• 2 cloves garlic , minced
• 1 tablespoon taco seasoning
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup beef broth
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup frozen corn
• 6 corn tortillas , cut into 1-inch pieces
• 1.5 cups shredded Mexican-style cheese blend
• 1/4 cup fresh cilantro, chopped (optional garnish)

Method

 

1. In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is translucent. Drain excess grease.
2. Add the minced garlic and taco seasoning to the skillet. Cook for 1 minute while stirring.
3. Pour in the enchilada sauce, beef broth, black beans, and corn. Stir to combine and bring to a light simmer.
4. Gently fold in the corn tortilla strips until they are evenly distributed and coated in sauce.
5. Reduce heat to low and simmer uncovered for 5 to 8 minutes, or until the sauce has thickened and the tortillas have softened.
6. Sprinkle the shredded cheese over the top of the mixture. Cover the skillet with a lid for 2 minutes until the cheese is fully melted.
7. Remove from heat and garnish with fresh cilantro before serving.