Welcome to your new favorite taco night alternative! This incredible Ground Beef Enchilada Skillet has all the amazing, savory flavor of classic enchiladas but comes together in one pan in about 30 minutes.
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It’s cheesy, packed with tender beef and veggies, and layered with soft corn tortilla pieces, all simmered in a rich red enchilada sauce.
This is the ultimate easy, satisfying, and delicious weeknight dinner that the whole family will love.
A Little Story About This Dish
I absolutely love the flavor of beef enchiladas, but I don’t always love the time it takes to roll and assemble a whole pan of them. I wanted to capture that same delicious result with less work.
That’s how this Ground Beef Enchilada Skillet was born. It’s a deconstructed version of the classic, delivering all the cheesy, saucy goodness without any of the fuss.
It has quickly become one of our go-to meals for busy nights when we’re craving something comforting and full of flavor.
Get Ready to Cook!
You’re just one skillet away from a warm, bubbly, and incredibly satisfying Ground Beef Enchilada Skillet. Let’s go over a few key tips before you start.
What to Expect
Time: About 30-35 minutes from start to finish.
Difficulty: Incredibly easy! A true one-pan meal perfect for any skill level.
Before You Begin
The number one tool for success here is a large, oven-safe skillet. This allows you to go directly from sautéing on the stovetop to melting the cheese in the oven without creating extra dishes.
Using corn tortillas is key for that authentic enchilada flavor and texture. We cut them into wedges and fold them right into the sauce, where they become soft and delicious.
Finally, the fun part is the toppings! Have your favorite garnishes like sour cream, fresh cilantro, and diced avocado ready to go. They add a perfect, fresh finish to the rich and savory Ground Beef Enchilada Skillet.
The Heart of the Dish: Ingredients You’ll Need
Here are the simple, flavorful ingredients for your delicious one-pan Ground Beef Enchilada Skillet.
| Ingredient | Amount |
| Cooking Spray and Olive Oil | As needed |
| Lean Ground Beef | 1 lb |
| Small Red Bell Pepper, diced | 1 |
| Medium Zucchini, diced | 1 |
| Green Onions, thinly sliced | 6 (whites and greens separated) |
| Chili Powder | 1 teaspoon |
| Ground Cumin | 1 teaspoon |
| Garlic Powder | ½ teaspoon |
| Dried Oregano | ½ teaspoon |
| Red Enchilada Sauce | 2 cups (15-16 oz) |
| Canned Black Beans, rinsed and drained | 1 (15 oz) can |
| Frozen Corn | 1 cup |
| 6-inch Corn Tortillas, cut into wedges | 8 |
| Shredded Mexican Blend Cheese, divided | 1 ½ cups |
| For Garnish (Optional): | |
| Fresh Cilantro, Sour Cream, Diced Avocado | As desired |
Let’s Get Cooking! Step-by-Step Guide
Follow these easy steps to make the perfect Ground Beef Enchilada Skillet.
1. Sauté the Beef and Veggies:
First, preheat your oven to 425°F. Place a large oven-safe skillet over medium-high heat. Add a spray of cooking oil, then add the ground beef, diced bell pepper, zucchini, and the white/light green parts of the green onions. Cook for about 8 minutes, breaking up the meat with a spatula, until it’s no longer pink and the veggies are tender.
2. Build the Sauce:
Turn off the heat. Stir in the chili powder, cumin, garlic powder, and oregano. Pour in the enchilada sauce, and add the rinsed black beans, frozen corn, and ½ cup of the shredded cheese. Stir everything together until well combined.
3. Fold in the Tortillas:
Gently fold the corn tortilla wedges into the meat and sauce mixture. Stir carefully until the tortillas are evenly dispersed and coated in the sauce.
4. Top with Cheese and Bake:
Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the entire skillet.
5. Bake Until Bubbly:
Place the skillet in the preheated oven and bake for 10-15 minutes, until the cheese is completely melted, bubbly, and just starting to brown.
6. Garnish and Serve:
Carefully remove the skillet from the oven. Let it cool for a moment, then top your Ground Beef Enchilada Skillet with the dark green parts of the sliced green onions, fresh cilantro, avocado, and dollops of sour cream. Serve hot!
Mastering the Dish: Pointers for Perfection & How to Store
Here are a few final pointers to make your Ground Beef Enchilada Skillet a weeknight champion.
Enchilada Sauce Note: For this recipe, you can use your favorite store-bought red enchilada sauce to keep it quick and easy. Brands like Siete or Old El Paso work great. For a fun twist, you can also use green enchilada sauce!
Storage: Leftovers are fantastic! Store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet.
If you’re seeking new ideas for gluten-free dishes, these recipes should provide some inspiration: Gluten Free Hamburger Helper, Homemade Gluten Free Hamburger Helper (Better Than the Box!), The Best Homemade Gluten-Free Meatballs (Tender & Juicy!).
Your Burning Questions Answered!
Here are answers to common questions about making this type of dish.
1. Can you cook ground beef in enchilada sauce?
Yes, absolutely! Cooking the ground beef first and then simmering it with enchilada sauce, like in this Ground Beef Enchilada Skillet, is a fantastic way to infuse the meat with deep, savory flavor. The beef becomes incredibly tender and absorbs all the delicious spices from the sauce.
2. How long does it take ground beef to cook in a skillet?
Over medium-high heat, ground beef typically takes about 8-10 minutes to cook through in a skillet. You should break it up with a spatula as it cooks and continue cooking until there is no pink left.
3. What are common mistakes when making enchiladas?
One of the most common mistakes is not softening the tortillas before rolling, which causes them to crack. Another is using a sauce that’s too thin. This skillet version cleverly avoids both issues! By cutting the tortillas into wedges and folding them directly into the sauce, they become perfectly soft, and the sauce reduces with the other ingredients, ensuring it’s never watery.
Dig In & Enjoy!
You’re now ready to create a cheesy, savory, and incredibly easy meal that has all the flavor of traditional enchiladas with none of the work. Enjoy every delicious scoop of your homemade Ground Beef Enchilada Skillet!
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Ground Beef Enchilada Skillet: A Proven, Joyful Hack
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
The ultimate cheesy Ground Beef Enchilada Skillet! This one-pan wonder has all the savory flavor of classic enchiladas without all the work. It’s an easy, satisfying, and gluten-free dinner that’s ready in about 30 minutes.
Ingredients
Cooking spray
½ teaspoon olive oil
1 lb lean ground beef
1 small red bell pepper, diced small
1 medium zucchini, diced small
6 green onions, thinly sliced, whites and greens separated
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
2 cups (15–16 oz) red enchilada sauce
1 (15 oz) can black beans, rinsed and drained
1 cup frozen corn
8 (6-inch) corn tortillas, cut into wedges
1 ½ cups shredded Mexican blend cheese, divided
For garnish: green onion tops, fresh cilantro, sour cream, avocado
Instructions
1. Preheat the oven to 425°F. Place a large oven-safe skillet over medium-high heat. Add oil, then the ground beef, bell pepper, zucchini, and the white/light green parts of the green onions.
2. Cook for about 8 minutes, breaking up the meat, until it is no longer pink.
3. Turn off the heat. Stir in the chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of the shredded cheese.
4. Gently fold in the corn tortilla wedges until they are well coated and dispersed.
5. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.
6. Bake for 10-15 minutes, until the cheese is melted and bubbly.
7. Remove from the oven, top with the dark green parts of the green onions and other desired garnishes, and serve.
Notes
Use an Oven-Safe Skillet: This recipe is designed to go from the stovetop directly to the oven for easy cleanup.
Enchilada Sauce: Use your favorite store-bought red enchilada sauce to keep this recipe quick and simple.
Storage: Leftovers are delicious and can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner
- Method: Sautéing, Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 371
- Sugar: 5g
- Sodium: 882mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 62mg