Beef Enchilada Skillet

This one-pan Beef Enchilada Skillet would be perfect for dinner tonight! It’s an easy and hearty meal that’s loaded with the fiery flavors of classic beef enchiladas and ready to eat in just 35 minutes.

I have great news for the beef and cheese enchilada lovers: you can enjoy this hearty meal without the time and energy it usually takes thanks to this Beef Enchilada Skillet recipe! 

Just think of it as deconstructed enchiladas. A beefy and spicy enchilada filling is made in one large skillet, then topped with a layer of tortillas and cheese. Bake it in the oven until it’s hot and bubbly, then serve with all of your Mexican-inspired favorites. Each scoop is complete when served next to cilantro lime rice, grilled corn kale salad, chips, and bacon guacamole.

Recipe features

• A hassle-free family favorite. It’s easy to make spicy or mild depending on everyone’s taste buds.
• It comes together in one pan using a short list of pantry-staple ingredients, saving on extra trips to the store and clean-up.
• The ingredients are flexible and easy to customize with different meats, fillings, cheeses, and more. 

Ingredient notes:

Ground beef - Since you won’t be draining the ground beef in this recipe, I suggest using an extra lean 80/20 or 90/10 mixture. You can use a fattier ground beef blend but make sure to drain the excess grease before adding the seasoning. 

Taco seasoning - Buy a packet of a pre-mixed blend or make it yourself. It’s easy to put together using chili powder, cumin, dried oregano, salt, pepper, paprika, garlic powder, onion powder, and crushed red pepper flakes.

Hatch green chiles - This is a term for a variety of green chile peppers grown throughout the Hatch Valley in New Mexico. Most hatch green chiles have a mild to medium spice level and are typically no spicier than a jalapeno. Canned hatch green chiles are usually easy to find in most major grocery stores.

Enchilada sauce - Make your own homemade enchilada sauce or pick some up from the store. You can buy the sauce in a variety of heat levels, from mild to medium to hot.

Shredded cheese - Use a pre-shredded Mexican cheese blend or shred a block of Colby or Monterey jack cheese yourself.

Step-by-step instructions

Step 1: Cook the beef and onions. Saute the ground beef in a large, oiled oven-proof skillet until it’s no longer pink. Add the onion to one side of the pan and cook until soft and fragrant. 

Step 2: Make the enchilada filling. Sprinkle the taco seasoning over the beef and onions. Stir them well, then add the green chiles and enchilada sauce. Mix until combined. 

Step 3: Assemble the enchilada skillet. Lay the tortilla strips over the top of the ground beef mixture and let it simmer until the tortillas have softened. Take the skillet off of the heat and sprinkle the cheese on top.

Step 4: Bake, garnish, and serve. Cover the skillet with foil and place it in the oven to bake until it’s bubbly and the cheese has melted. Top with cilantro and avocado, and serve hot!

Tips and tricks

• Feel free to pop the skillet under the broiler after removing the foil to make the cheese extra bubbly and slightly crisp.
• For an extra boost of protein and fiber, stir a can of black beans, pinto beans, or corn kernels into the beef filling.
• You can use flour tortillas instead of corn if you want, although the dish won’t be gluten free this way.
• Instead of beef, use ground chicken, turkey, plant-based ground meat crumbles, vegan walnut taco meat, or shredded chipotle chicken.

What toppings go with beef and cheese enchiladas?

Finish the skillet with a pop of color and fresh flavor by sprinkling chopped cilantro, diced red onion, green onion, pico de gallo, pineapple salsa, diced tomato, shredded lettuce, black olives, sliced jalapenos, or chopped avocado on top. Serve sour cream, guacamole, and vegan queso on the side. 

Serving suggestions

After loading on the toppings, you can serve scoops of this skillet on its own or alongside cilantro lime brown rice, Spanish rice, pasta noodles, black bean soup, refried beans, spaghetti squash, or zucchini noodles.

Variations

This recipe is already naturally gluten free, egg free, and nut free but there are several ways to accommodate for even more restrictions:

• Vegetarian and vegan: Use your favorite meatless crumbles or load up on beans and veggies. Omit the cheese or use your favorite vegan shredded cheese.
• Paleo and Whole30: Use taco seasoning and enchilada sauce made with on-plan ingredients. Omit the cheese and corn tortillas, and serve each scoop with cauliflower rice, roasted potatoes, or lettuce wraps. 
• Low carb and keto: This skillet is low carb and keto-friendly if you remove the corn tortillas. Feel free to replace them with your favorite low carb tortillas and serve with plenty of sour cream.

Storing

Refrigerator: Place the leftovers in an airtight container and keep them in the fridge for 2 to 3 days. 

Freezer: Let it cool to room temperature, then freeze in airtight containers for 2 to 3 months. 

Reheating: Let the frozen leftovers thaw in the fridge overnight. Reheat them in the microwave or in a 350ºF oven until the cheese is melted and gooey again.

More one-pan dinner ideas

• Cheesy Cauliflower Rice Skillet
• Peanut Chicken Skillet
• One Pan Fajita Pasta

If you made this recipe, be sure to leave a comment and star rating below. Thanks!