One-Pot Beef Enchiladas Skillet

Ouadie Rhabbouron

One-Pot Beef Enchiladas Skillet

This deconstructed, one-pot version of classic enchiladas delivers all the comforting flavors without the fuss of rolling and baking multiple dishes. It's hearty, cheesy, and ready in under 30 minutes—a perfect solution for busy weeknights.

Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients

  • 1 tablespoon canola or vegetable oil

  • 1 pound ground beef (80/20 recommended)

  • ½ cup yellow onion, chopped

  • 3 cloves garlic, minced

  • ¼ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • 1 teaspoon ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon paprika

  • ⅛ teaspoon cayenne pepper (optional, for heat)

  • 1 tablespoon water

  • 1 (15.5 ounce) can black beans, drained and rinsed

  • ½ cup frozen corn kernels, thawed

  • 1 (19 ounce) can red enchilada sauce

  • 6-8 (6-inch) corn tortillas, cut into quarters

  • ½ cup (about 4 oz) shredded Monterey Jack cheese

  • ½ cup (about 4 oz) shredded mild cheddar cheese

For Serving (Optional):

  • Fresh cilantro, chopped

  • Diced avocado or guacamole

  • Sour cream

  • Lime wedges

  • Sliced jalapeños

Instructions

  1. Brown the Beef: Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes. Drain excess fat if desired.

  2. Sauté Aromatics & Spices: Add the chopped onion to the skillet with the beef and cook for 3-4 minutes until softened. Add the minced garlic, salt, pepper, cumin, chili powder, paprika, and cayenne (if using). Cook for 1 minute until fragrant. Add the tablespoon of water to help the spices coat everything evenly.

  3. Build the Skillet: Stir in the drained black beans, corn, and the entire can of enchilada sauce. Bring the mixture to a gentle simmer.

  4. Add Tortillas: Gently fold in the quartered corn tortilla pieces until they are well coated in the sauce and evenly distributed. Reduce heat to medium-low, cover, and let it simmer for 5-7 minutes, or until the tortillas have softened and absorbed some of the sauce.

  5. Add Cheese & Melt: Remove the lid and sprinkle both types of shredded cheese evenly over the top. Cover the skillet again and let it cook for 2-3 more minutes, just until the cheese is completely melted.

  6. Serve: Remove from heat. Garnish with your favorite toppings like fresh cilantro, avocado, sour cream, and a squeeze of lime. Serve directly from the skillet!

Chef's Tips & Variations

  • Tortilla Note: Corn tortillas hold their texture better in this saucy skillet. Flour tortillas will become very soft and mushy more quickly.

  • Make it Spicier: Use hot enchilada sauce, add a diced jalapeño with the onions, or increase the cayenne pepper.

  • Vegetarian Version: Substitute the ground beef with 1-2 cups of cooked lentils or a plant-based ground "meat" alternative.

  • Extra Veggies: Add ½ cup of diced bell pepper or zucchini when sautéing the onion.

  • To Prevent Sticking: If your skillet isn't well-seasoned or non-stick, you may need to add a bit more oil or a splash of the enchilada sauce when adding the tortilla pieces and stir gently.

Nutritional Information (Per Serving, Estimated)

  • Calories: ~480

  • Total Fat: 25g

  • Saturated Fat: 11g

  • Cholesterol: 85mg

  • Sodium: 950mg

  • Total Carbohydrates: 35g

  • Dietary Fiber: 8g

  • Sugars: 6g

  • Protein: 30g

Enjoy this easy, flavorful, and comforting one-pot meal!

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