Beef Skillet Enchiladas (Printer-friendly)
Savory ground beef and black beans in enchilada and tomato sauces, layered with corn tortillas and melted cheeses.
# What You’ll Need:
→ Meats
01 - 1 pound ground beef
→ Vegetables
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 can (15 ounces) black beans, drained and rinsed
→ Spices & Herbs
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ Sauces & Pantry
11 - 1 can (15 ounces) enchilada sauce, red or green
12 - 1/2 cup tomato sauce
13 - 8 small corn tortillas, quartered
14 - 1 cup shredded cheddar cheese
15 - 1 cup shredded Monterey Jack cheese
→ Toppings (optional)
16 - Sliced green onions
17 - Chopped fresh cilantro
18 - Sour cream
19 - Diced avocado
# How to Make It:
01 - Heat a large oven-proof skillet over medium-high heat. Add ground beef and cook, breaking up the meat with a spatula, until thoroughly browned. Drain off excess fat as needed.
02 - Add diced onion, minced garlic, and red bell pepper to the beef. Sauté, stirring frequently, until the vegetables are softened, about 3 to 4 minutes.
03 - Mix in the drained black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to evenly distribute the seasonings throughout the mixture.
04 - Pour in enchilada sauce and tomato sauce, mixing thoroughly to combine all ingredients.
05 - Arrange half of the quartered corn tortillas over the skillet mixture, then sprinkle with half of the cheddar and Monterey Jack cheese. Repeat layering with remaining tortillas and cheese.
06 - Reduce the heat to low, cover the skillet, and simmer for 5 to 7 minutes until heated through and the cheese is fully melted.
07 - Place the skillet under a broiler for 2 to 3 minutes, if desired, until the cheese is bubbly and golden brown.
08 - Top with sliced green onions, chopped cilantro, sour cream, or diced avocado as preferred. Serve hot.
# Expert Tips:
01 -
- You don’t need to turn on the oven or dirty extra pans—everything comes together right on the stove.
- This is one of those forgiving recipes where swapping beans, peppers, or meat works beautifully without fuss.
02 -
- If you don’t cut the tortillas into quarters, they clump up awkwardly and don’t layer nicely.
- Browning the beef until you get those little crispy bits makes every bite extra savory—don’t rush this!
03 -
- Letting the cheese rest for a minute or two before serving makes scooping easier and keeps it from sliding everywhere.
- Using a blend of cheeses makes every bite gooey without being greasy.