Enchilada Skillet Recipe
This super easy Skillet Enchiladas recipe will become a family favorite! Ground beef, black beans, a flavorful enchilada sauce, tortillas and cheese come together for a one-pan, 20-minute meal!
One-pan dinners are the best, there is no way around it. The fewer the dishes, the more I enjoy the meal!
This super easy skillet enchiladas recipe contains only have a handful of basic ingredients and is ready in under 30 minutes. No rolling and baking like a traditional enchilada recipe, just all the flavor!
Ingredients in Skillet Enchiladas
The best part about this recipe is that it only requires five very basic ingredients. You will need:
- Ground beef
- Black Beans
- Enchilada Sauce
- Corn Tortillas
- Cheese
How to Make Skillet Enchiladas
Traditional enchiladas are delicious but a bit more tedious. It can be a difficult recipe to squeeze into a busy weeknight. These ground beef enchiladas are so much easier because everything is made right in one pan!
This is how you make them:
- Heat a large skillet to medium heat. Brown the meat and drain off any grease.
- Add drained and rinsed black beans and enchilada sauce, stir well.
- Add sliced tortillas and top with cheese. Allow the mixture to simmer and those delicious flavors to meld!
- Top with avocado, sour cream or whatever your favorite Mexican toppings are.
Can I Use Ground Turkey?
Yes! I prefer using ground beef because it delivers a more authentic enchilada flavor, but these easy enchiladas can also be made with ground turkey, pork, or chicken.
Enchilada Skillet Recipe Tips
This is an easy dish to customize based on your personal preferences. As written, I use ground beef, black beans, enchilada sauce, corn tortillas and shredded cheddar. Just five basic ingredients, you probably already have on hand. But you could switch up and use ground turkey, pinto beans or shredded pepper jack if you want to add a little extra kick.
I prefer making my ground beef enchiladas with corn tortillas, but you can substitute flour tortillas if desired. Just note that the consistency won’t be the same.
If using ground beef, I recommend buying 85 or 90% lean. That way, there’s enough fat that the beef won’t be dry, but there’s not so much that you’ll wind up with a greasy beef enchilada skillet.
How to Store Skillet Enchiladas
- Fridge: Store in an airtight container and enjoy within 3-4 days. The tortillas will get softer the longer they sit.
- Freezer: I don’t recommend freezing this as the tortillas become extremely mushy after thawing and reheating.
Enchilada Skillet Variations
- Try other tortillas – Obviously the textures are different, but you can use the flour low-carb or gluten-free tortillas from the store instead of corn tortillas.
- Use different proteins – Ground chicken, turkey, or bison can be used for lower fat. Replace the meat with a plant-based ground meat substitute to make this vegetarian!
- Replace the beans – You could stir in cooked cauliflower rice, shredded carrots, pinto beans, corn, sauteed mushrooms, or chopped, roasted bell peppers instead of black beans.
Get the Recipe: Enchilada Skillet Recipe
Ingredients
- 1 pound ground beef or ground turkey
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can of enchilada sauce or one recipe Homemade Enchilada Sauce (recipe link below)
- 5 corn tortillas, cut in half then sliced into thin strips
- 1 cup shredded cheddar cheese
Instructions
- Brown ground beef in a large skillet over medium heat. Drain off grease.
- Add the rinsed and drained black beans and enchilada sauce
- Stir mixture well, cover and reduce heat to low. Let simmer for 10 minutes.
- Add sliced tortilla strips, stir well, top with cheese and cover. Let mixture simmer 5-10 more minutes until cheese is melted.
I made this tonight and it seemed a little flat so I added 2 more tablespoons of tomato paste. That definitely helped. I’ll be adding some sour cream next time and possibly some onion powder.
I added fresh poblano and green pepper and onion chopped when I browned the beef more vegetables will never hurt and I think it made this much better.
Love this recipe. I decided next time I make this, Im going for a using it as a dip with crunchy bowl tortillas.
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This sounds amazing! I don’t have the tortillas but I do have tortilla chips. Would that work instead?
I haven’t made it that way, but I think it would work well; the consistency may be a tad different, but I think it would still taste great.
I have made this meal countless times now! It is a staple in my house and everyone’s that I’ve shared it with! so quick, simple, and delicious!
Thank you, thank you thank you!
What lean to fat ground beef ratio would be best for this dish?
Hi Jasmin, I often use 85/15 or 90/10, I hope that helps!
Used ground turkey, seasoned with Mexican spices, added spinach, cilantro and scallions, only used half the cheese. The per serving nutritional information on the printable recipe is incorrect. The totals must be for the whole thing.
Looks great! I love making homemade enchilada sauce, thanks for including the recipe. Have you every used corn chips instead of the sliced tortillas? I know it would add more salt but I think it could still work if you reduced salt elsewhere. Thoughts?
Just made tonight and it was a hit with the family. My picky 6 year old even had seconds and asked if I would make it again. For sure, do the homemade enchilada sauce….super easy and flavorful. I also added whole kernel corn to put some light flavor. This will be a staple for dinner.
I have had some serious Mexican food cravings lately – this looks SO SO good! Love the fact that these are quick and one pan! Perfect for weeknights. 🙂
Definitely!! I don’t mind cooking at night but now that it is so dark when I get off I feel so lazy! This is perfect for nights like that!