Beef Skillet Enchiladas Recipe

Hey friends! Let’s talk about a situation I know all too well: it’s 5 PM, the family is getting hangry, and the idea of spending an hour rolling individual enchiladas feels… well, impossible. That’s exactly how this recipe for Beef Skillet Enchiladas was born in my kitchen. It’s my brilliant shortcut to all the saucy, cheesy, comforting flavors you love, but made entirely in one pan with zero rolling required. It’s the ultimate lifesaver for a busy weeknight, and honestly, it’s so good it might just become a weekly tradition in your house, too.

Table of Contents

Table of Contents

Why You’ll Love These Beef Skillet Enchiladas

This dish is a total crowd-pleaser for so many reasons. It’s the kind of meal that brings everyone to the table with a smile.

• One-Pan Wonder: Less time scrubbing pots and pans means more time enjoying your evening. It’s a win-win!
• Weeknight Hero: From stovetop to table in about 30 minutes, this recipe respects your busy schedule without sacrificing flavor.
• Family-Friendly Favorite: Even the pickiest eaters can’t resist the cheesy, savory goodness. It’s a guaranteed way to get a clean-plate club going.
• Incredibly Flexible: Swap the beef for ground turkey, use a different cheese, or load it up with extra veggies. This recipe is your playground.

Ingredients You’ll Need

Gather these simple ingredients, and you’re halfway to a fantastic meal. This is where the magic starts :

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• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion, diced
• 1 packet (1 oz) taco seasoning
• 1 can (10 oz) red enchilada sauce
• 1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
• 8 corn tortillas, cut into quarters
• 2 cups shredded Mexican blend cheese
• For topping: Fresh cilantro, sour cream, diced avocado

Let’s Make These Easy Skillet Enchiladas!

Ready to see how it all comes together? It’s simpler than you think. Just follow these easy steps.

1. Brown the Beef: In a large, oven-safe skillet, heat the olive oil over medium-high heat. Add the ground beef and onion, cooking until the beef is browned and the onion is soft. Drain off any excess grease.
2. Add the Flavor: Stir in the taco seasoning, enchilada sauce, and the diced tomatoes with green chilies. Let it simmer for a couple of minutes until it’s all heated through and wonderfully fragrant.
3. Layer the Tortillas: Turn off the heat. Arrange the quartered corn tortillas over the beef mixture, pressing them down gently so they start to soak up that delicious sauce.
4. Top with Cheese: Sprinkle the shredded cheese evenly over the entire skillet. It’s okay to be generous here!
5. Bake to Perfection: If your skillet isn’t oven-safe, transfer the mixture to a greased baking dish first. Then, pop the skillet (or dish) into a preheated 375°F (190°C) oven. Bake for about 15-20 minutes, or until the cheese is melted, bubbly, and just starting to get those golden-brown spots we all love.

My Favorite Tips for the Best Results

A few little tricks I’ve learned along the way to make sure your enchiladas are perfect every single time.

• Prevent Soggy Tortillas: The key is to simply press the tortillas into the hot sauce mixture but not to stir them. They’ll soften perfectly as they bake, giving you that ideal enchilada texture without turning to mush. It’s a game-changer!
• Spice it Your Way: Like a little heat? Use hot enchilada sauce or add a diced jalapeño when you’re cooking the onions. Feeding little ones? Stick with mild sauce—it’s completely customizable.
• Make it Ahead: You can assemble the entire dish a few hours ahead, cover it, and keep it in the fridge. Just add a few extra minutes to the baking time when you’re ready to cook.

A little story for you: this recipe was a total happy accident. I was trying to make traditional enchiladas one night but realized I was out of patience (and clean baking dishes!). I threw everything into my trusty cast-iron skillet, crossed my fingers, and what came out was even better than the original. My kids now request the “lazy enchiladas” specifically. Sometimes the best recipes are born from a little kitchen chaos!

What to Serve With Your Enchilada Skillet

This dish is a meal in itself, but it’s even better with a few simple sides. I love to keep things easy with a quick avocado salad or a refreshing Mexican street corn salad. A scoop of cilantro lime rice is also a fantastic way to soak up every last bit of sauce.

Storing and Reheating Leftovers

Leftovers? They’re a blessing! Store them in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a skillet on the stovetop with a tiny splash of water to keep things moist. You can also freeze this dish for up to 3 months. Just thaw it overnight in the fridge before reheating.

Nutrition Information

(Per serving, based on 4 servings) Calories: 485 | Fat: 24g | Saturated Fat: 11g | Carbohydrates: 32g | Fiber: 5g | Sugar: 6g | Protein: 35g

Please note: Nutritional information is an estimate and can vary based on the specific ingredients you use.

Your Beef Skillet Enchiladas Questions, Answered

Can I use flour tortillas instead of corn?

You can, but they will become much softer. Corn tortillas hold their structure a bit better in the saucy skillet, giving a more authentic enchilada feel. If you use flour tortillas, know that the final texture will be more like a cheesy casserole—which is still delicious!

How can I make this recipe vegetarian?

It’s super easy! Just swap the ground beef for a plant-based ground “meat” alternative or a can of black beans (rinsed and drained). You’ll still get a hearty, satisfying meal that’s packed with flavor. For more inspiration, check out my guide to easy vegetarian freezer meals.

What if I don’t have an oven-safe skillet?

No problem at all! Just follow the stovetop steps in any large skillet, then transfer the mixture to a greased 9×13 inch baking dish before adding the cheese and popping it in the oven. The result will be just as tasty.

Can I freeze Beef Skillet Enchiladas?

Absolutely. This dish freezes beautifully. Let it cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. It’s a fantastic option for a future easy dinner.

So there you have it! My secret weapon for a stress-free, flavor-packed dinner that feels like a hug in a bowl. These Beef Skillet Enchiladas prove that you don’t need a lot of time or fancy techniques to put a truly delicious meal on the table. I hope this recipe brings as much joy and ease to your kitchen as it has to mine. If you give it a try, I’d love to hear about it! Now, go grab that skillet and cook up some joy.