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This beef enchilada skillet transforms the traditional rolled enchiladas into a convenient one-pan wonder that delivers all the authentic Mexican flavors without the fuss. The combination of seasoned ground beef, beans, corn and tortillas creates a hearty meal that comes together in just 35 minutes.
I created this recipe during a particularly busy season when my family still wanted homemade Mexican food but I needed something faster than traditional enchiladas. Now this skillet version has become our most requested meal on busy weeknights.
Ingredients
- Ground beef: The lean 90/10 variety gives great flavor without excess grease
- Onion: Adds essential aromatic base that builds the foundation of flavor
- Chili powder and cumin: Create that authentic Mexican flavor profile
- Black beans: Provide plant-based protein and fiber to make the meal more filling
- Corn tortillas: Cut into triangles absorb the sauce and create the enchilada texture
- Enchilada sauce: Look for one with medium heat or adjust to your preference
- Colby jack cheese: Melts beautifully and provides the perfect creamy finish
- Frozen corn: Adds sweet pops of flavor and bright color to the dish
- Fresh cilantro: Brings brightness that balances the rich flavors
Step-by-Step Instructions
- Prepare Your Base:
- Heat olive oil in a large oven-safe skillet and add onions, ground beef, and all the seasonings. Take time to really break up the beef into small crumbles as it browns for even cooking and better texture throughout the dish. The beef should be fully cooked with no pink remaining and the onions should be translucent and soft.
- Build The Enchilada Filling:
- Once the beef is browned, add the black beans, corn, cilantro and enchilada sauce. Stir thoroughly to combine all ingredients. The sauce should coat everything evenly, creating a rich base. Let the mixture simmer for about 2 minutes to allow the flavors to meld together.
- Add Tortillas And Cheese:
- Gently fold in the corn tortilla triangles until they are completely coated in the sauce. This helps them soften and absorb the flavors just like traditional enchiladas. Spread the mixture evenly in the pan and top generously with the shredded cheese, making sure to cover the entire surface.
- Bake To Perfection:
- Transfer the skillet to your preheated oven and bake for 10 to 15 minutes. You'll know it's done when the edges are bubbling and the cheese has melted completely and started to get golden spots on top. Let it rest for about 5 minutes before serving to allow the flavors to settle.
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The enchilada sauce is truly the heart of this dish. I once tried making this with a jarred taco sauce instead and the results were completely different. A good quality red enchilada sauce brings an authentic depth that transforms these simple ingredients into something truly special. My family judges how good the batch is by how quickly they reach for seconds.
Make It Your Own
This skillet enchilada recipe welcomes customization based on your taste preferences. Try adding diced bell peppers with the onions for extra vegetables, or stir in a small can of diced green chiles for a spicier kick. You could even substitute ground turkey or chicken for the beef if you prefer. The beauty of this recipe is its flexibility while maintaining that classic enchilada flavor profile.
Storage And Reheating
The enchilada skillet actually tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a tablespoon of water before microwaving to prevent it from drying out, or reheat in a 350°F oven until warmed through. This dish also freezes beautifully for up to 3 months simply thaw overnight in the refrigerator before reheating.
Perfect Toppings
Elevate your enchilada skillet with the right toppings. Fresh diced avocado adds creaminess that balances the spices, while a dollop of sour cream brings cooling tanginess. Sliced jalapeños bring heat for those who enjoy spice, and extra chopped cilantro brightens the whole dish. For added crunch, try crushing a few tortilla chips over individual servings right before eating.
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This recipe makes weeknight dinners a breeze, delivering all the classic enchilada flavors your family loves in a fraction of the time.
Frequently Asked Questions
- → Can I use a different type of meat in this enchilada skillet?
Yes, you can easily substitute ground turkey, chicken, or even plant-based meat alternatives. The cooking process remains the same, though cooking times may vary slightly depending on your choice.
- → What toppings work well with this dish?
Popular toppings include diced avocado, sour cream, extra cilantro, sliced jalapeños, lime wedges, chopped green onions, and diced fresh tomatoes.
- → Is this dish freezer-friendly?
Yes, this skillet dish freezes well. Cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in the oven or microwave until heated through.
- → What can I serve with beef enchilada skillet?
This dish works well with Mexican rice, a simple green salad, or roasted vegetables. For a lighter meal, serve with a side of cilantro-lime cauliflower rice or a fresh avocado and tomato salad.
- → Can I make this dish spicier?
Absolutely! Add diced jalapeños or a pinch of cayenne pepper to the beef mixture while cooking. You can also use hot enchilada sauce instead of mild, or top with your favorite hot sauce before serving.
- → What type of skillet works best for this dish?
A cast iron skillet is ideal as it conducts heat evenly and can go directly from stovetop to oven. However, any large oven-safe skillet will work. If you don't have an oven-safe skillet, transfer the mixture to a baking dish before adding cheese and baking.