Beef Enchilada Skillet is the ultimate weeknight dinner bold, savory, and on the table in under an hour with just one pan to wash.
Hearty ground beef, warm spices, and melty cheese come together in this cozy Tex-Mex favorite that satisfies every craving.
Flavorful Cast of Ingredients for Beef Enchilada Skillet
Ground beef (80/20 blend) – Juicy and rich, this is the hearty base that gives every bite deep, meaty flavor.
Yellow onion – Brings subtle sweetness and aromatic depth to the skillet’s base.
Fresh garlic – Adds a bold, zesty edge that balances the savory beef.
Chili powder, cumin, paprika & cayenne – A vibrant spice quartet that layers warmth and smoky complexity.
Black beans – Provide creamy texture and protein-packed balance to the dish.
Frozen corn kernels – Sweet and colorful, adding bursts of contrast to each forkful.
Red enchilada sauce – The soul of the skillet, coating everything in tangy, saucy richness.
Corn tortillas – Soft yet sturdy, these become tender layers that soak up all the spicy goodness.
Monterey Jack & cheddar cheese – The melty, golden crown that pulls everything together.
Let’s Cook: Beef Enchilada Skillet Made Simple
Start by browning the ground beef in a large oven-safe skillet, then set it aside.
Sauté onions in oil, stir in garlic, and return the beef with your spice mix and a splash of water to let everything simmer.
Once the flavors meld, fold in black beans, corn, and the enchilada sauce.
Stir in tortilla pieces until coated, then smother with a generous layer of shredded Monterey Jack and cheddar cheese.
Pop the skillet into the oven until the cheese bubbles and browns.
Finish with fresh toppings like cilantro, tomatoes, or olives for a delicious, crowd-pleasing finish.
Pro Tips & Savory Twists
To make your Beef Enchilada Skillet stand out, use fire-roasted corn or char your corn in a hot pan beforehand for extra flavor.
Want more kick?
Don’t shy away from doubling the cayenne or adding a splash of hot sauce.
If you’re aiming for a lighter version, try ground turkey or a 90/10 beef blend.
For a vegetarian spin, skip the meat and double the beans, or add sautéed mushrooms for an umami boost.
Storing Your Skillet Leftovers
This skillet is just as delicious the next day.
Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, microwave on medium power to gently warm through without overcooking the tortillas.
For freezer storage, transfer cooled portions into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven or microwave until bubbly and hot.
Beef Enchilada Skillet
Ingredients
- ½ cup shredded Monterey Jack cheese approx. 4 oz
- 1 tablespoon water
- 1 19 oz can red enchilada sauce
- ¼ teaspoon kosher salt
- ½ cup frozen corn kernels thawed
- 6 –8 corn tortillas 6-inch, cut into quarters
- 1 pound ground beef recommended 80%/20%
- ½ cup yellow onion chopped
- 1 tablespoon canola or vegetable oil
- 3 garlic cloves minced
- ¼ teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ⅛ teaspoon cayenne pepper optional
- ½ cup shredded mild cheddar cheese approx. 4 oz
- 1 15.5 oz can black beans, drained and rinsed
Instructions
- Preheat the oven to 375°F.
- In a 12-inch or larger oven-safe or cast iron skillet, cook the ground beef over medium heat, breaking it up with a wooden spoon until browned through. Drain and set aside.
- Warm the oil in the same skillet over medium to medium-high heat. Sauté the chopped onion for 2 minutes, then stir in the minced garlic and cook for an additional minute.
- Return the drained beef to the skillet and combine with the sautéed onions. Season with salt, pepper, cumin, chili powder, paprika, cayenne (if using), and water. Stir thoroughly and allow the mixture to simmer for 4 minutes.
- Incorporate the corn, rinsed black beans, and enchilada sauce into the skillet. Mix until evenly combined, then turn off the heat.
- Fold in the tortilla quarters, gently stirring to ensure every piece is coated with the meat mixture.
- Sprinkle Monterey Jack and cheddar cheeses evenly over the top.
- Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the cheese is fully melted and lightly browned.
- Garnish with optional toppings such as sliced black olives, chopped tomatoes, Pico de Gallo, or fresh cilantro, if desired.