I love enchiladas but not the time it takes to roll and bake them, so this beef enchilada skillet recipe is my shortcut solution. This easy one pan dinner is loaded with seasoned ground beef, red enchilada sauce, corn tortillas, and plenty of melty cheese. It's ready in 25 minutes with minimal prep and cleanup, making it perfect for busy weeknights.
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Tamales are another one of my Mexican food favorites, but like enchiladas, they can be time-consuming to prepare. That's why, when I want all the delicious flavors without the extra effort, I turn to my tamale pie with jiffy for a simple shortcut that delivers big on taste!
If your weeknight dinner rotation needs more easy one-pot meals, my cheesy taco pasta is equally cozy and low effort.
About Skillet Enchiladas
Let's be honest, enchiladas are not exactly a quick weeknight meal. Between browning the meat, rolling the tortillas, and baking everything in the oven, they usually end up as a special occasion dinner in my house. That's why these beef skillet enchiladas are a lifesaver. Lazy enchiladas to the rescue!
Love this shortcut for enchiladas? Try switching it up next time with my warm, comforting beef enchilada soup. Or whip up my layered sour cream enchilada casserole that's cheesy and totally satisfying.
When I have a little more time on my hands or am hosting, brisket enchiladas filled with smoky, slow-cooked beef are the way to go! Or, my easy chicken enchiladas with green sauce are always a hit!
Beef: I prefer to use lean ground beef (90/10), but if you're using a fattier cut, drain the grease after browning to keep the dish from getting greasy.
Red enchilada sauce: Make homemade red enchilada sauce or use your favorite store-bought sauce. If you like more heat, go for a spicy variety.
Corn tortillas: Although I usually prefer eating flour tortillas, corn works best in this recipe. Cutting them into triangles gives you that classic enchilada texture in every bite.
Cheese: I use a Mexican cheese blend for this recipe, but a mix of cheddar cheese and Monterey Jack cheese will also work well.
Spices: A mix of ground cumin, chili powder, Mexican oregano, smoked paprika, garlic powder, and onion powder create that classic enchilada taste.
How to Make Beef Enchilada Skillet
Step 1: Over medium-high heat, brown ground beef in a large skillet.
Step 2: Add chopped onions and spices and cook until onions are softened.
Step 3: Add enchilada sauce to the ground beef mixture in the skillet and simmer.
Step 4: Stir in shredded cheese and corn tortillas. Turn off the heat and sprinkle more cheese on top. Cover the skillet with a lid until the cheese has melted.
Tips & Variations
Don't overcook the tortillas. Once you stir them into the sauce, simmer just enough to soften. Overcooking can make them mushy and fall apart.
Customize it. Add veggies like corn, bell peppers, or zucchini for extra texture. We also like to add a can of black beans or stir in a handful of spinach to sneak in some greens.
Add toppings. Serve these lazy enchiladas with sour cream, sliced jalapenos, cilantro, avocado, or even a drizzle of hot sauce for extra heat.
Recipe FAQs
Technically yes, but corn tortillas hold up better and give a more authentic enchilada flavor. Flour tortillas may become gummy in the sauce.
It's mild as written. To spice it up, use hot enchilada sauce, add a pinch of cayenne, or top with sliced jalapeños.
Storage
Let the skillet cool, then transfer leftovers to an airtight container. Store in the fridge for up to 4 days. Reheat individual portions in the microwave in 1-minute intervals, stirring in between.
To freeze, let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight and reheat as usual.
Made it? Loved it? I'd love for you to share a quick comment and star rating. Thanks, y'all! 🤠
25-Minute Beef Enchilada Skillet
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Equipment
- Large Skillet
Ingredients
- 1 pound lean ground beef
- 1 Tablespoon olive oil
- 1 yellow onion chopped
- 19 ounce red enchilada sauce
- 1 teaspoon EACH: chili powder, cumin, smoked paprika, Mexican oregano, salt
- ½ teaspoon EACH: onion powder, garlic powder
- 8 corn tortillas cut into triangles
- 1 ½ cups shredded cheese Mexican blend or mix of cheddar and Monterey Jack
Instructions
- In a large skillet over medium-high heat heat oil and add ground beef. Cook, breaking it up with a wooden spoon, until fully browned and no longer pink, about 5-6 minutes. Drain excess grease if needed.
- Stir in the chopped onions and spices. Cook for another 3-4 minutes, stirring occasionally, until the onions are softened.
- Pour in the enchilada sauce and stir to combine. Bring the mixture to a gentle simmer and cook for 5 minutes.
- Stir in the corn tortilla triangles and ½ cup of shredded cheese. Mix well so the tortillas are coated.
- Sprinkle the remaining cheese evenly over the top. Cover the skillet with a lid, turn off the heat, and let it sit covered for 3-5 minutes, or until the cheese is fully melted.
Notes
- Although you can use flour tortillas, they may turn out gummy. Corn tortillas give this recipe a more traditional enchilada flavor.
- To store, transfer leftovers to an airtight container and store in the fridge for up to 4 days. Reheat individual portions in the microwave.
- To freeze, transfer leftovers to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
Hank
My family loves this 25-Minute Beef Enchilada Skillet recipe. It is so delicious and we can't get enough of it.
Angela Lietzke
I'm happy your family enjoys these skillet enchiladas as much as mine does! It's a quick and easy recipe to have in our dinner rotation.