One-pot Beef Enchiladas Skillet is a convenient meal that's perfect for an easy weeknight dinner! RECIPE👇

 

Why This Dish Works & What Makes It Great

Traditional enchiladas involve rolling tortillas, layering sauce, baking — fun, but time‑consuming and with lots of dishes. This skillet version distills the same flavours (seasoned beef, enchilada sauce, tortillas, cheese) into one pan, on the stove + oven, with less effort and fewer dishes. According to one recipe: “All the cheesy, saucy flavour of enchiladas in a quick, one‑pan skillet dinner that’s ready in under 40 minutes.” justmexicanfood.com

Key features:

• One‑pot convenience: You cook the beef, sauce, tortillas and cheese all in one oven‑safe skillet. Fewer pans, less cleanup. Easy DIY Recipes+1

• Familiar, crowd‑pleasing flavours: Beef, beans/corn (optional), tortillas, rich enchilada sauce, gooey melted cheese — comfort food that works for families or casual dinners.

• Flexible and customisable: You can change spices, sauce (red or green), tortillas (corn, flour, gluten‑free), add veggies or swap meat. Many sources show adaptations. Chef Savvy+1

• Dinner‑friendly timing: Most versions are about 30–40 minutes from start to table, perfect for weeknight. One source says “29 minutes” for a deconstructed version. WhitneyBond.com

• Leftovers‑friendly: Easily reheated, keeps well.

Because of the combination of ease, flavour, and comfort, this is a recipe you’ll want to repeat.

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Ingredients & Yield

Yield: ~4–6 servings (depending on portion size)
Prep Time: ~10‑15 minutes
Cook Time: ~20‑30 minutes
Total Time: ~30‑45 minutes

Primary Ingredients

• 1 lb (≈450 g) ground beef (preferably 80/20 for flavour) justmexicanfood.com+1

• 1 tablespoon vegetable or canola oil (for sautéing) أحب الطعام+1

• ½ cup finely chopped yellow onion justmexicanfood.com+1

• 3 cloves garlic, minced justmexicanfood.com+1

• Spices:

  • ¼ tsp kosher salt

  • ¼ tsp black pepper

  • 1 tsp ground cumin

  • 1 tsp chili powder

  • 1 tsp paprika

  • ⅛ tsp cayenne pepper (optional, for heat) justmexicanfood.com

• 1 tablespoon water (helps with deglazing) justmexicanfood.com

• ½ cup frozen corn kernels, thawed (optional but adds sweetness/texture) justmexicanfood.com

• 1 (15.5 oz) can black beans, drained & rinsed justmexicanfood.com

• 1 (19 oz) can red enchilada sauce (or whichever size your brand offers) justmexicanfood.com

• 6‑8 corn tortillas (6‑inch size, cut into quarters) justmexicanfood.com

• ½ cup shredded Monterey Jack cheese (≈4 oz) justmexicanfood.com

• ½ cup shredded mild cheddar cheese (≈4 oz) justmexicanfood.com

Optional/Add‑In Ingredients

• Additional vegetables: bell pepper strips, jalapeño slices, zucchini, spinach (see “variations”).

• Green en­chilada sauce instead of red (for variety).

• Flour tortillas (though corn recommended for texture) Easy DIY Recipes

• Toppings: diced avocado, sour cream, chopped cilantro, jalapeños, lime wedges.

• Optional heat: more cayenne, hot sauce, chipotle in adobo.

Equipment

• Large oven‑safe skillet (10‑12 inch cast iron or heavy‑bottomed)

• Wooden spoon or spatula for stirring

• Oven pre‑heating capability (since you’ll bake/melt cheese)

• Measuring spoons/cups

• Knife, chopping board for onion, garlic

• Oven mitts (skillet handle will be hot)

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Step‑by‑Step Instructions

Step 1: Pre‑heat & Prep

• Pre‑heat your oven to 375 °F (190 °C) (one version) or if you like slightly faster browning you could do 400 °F (200 °C) — check your oven’s performance. justmexicanfood.com

• While oven is heating, prep onion and garlic: chop the onion finely, mince the garlic.

• Cut tortillas into quarters (6‑inch size works well) so they will fold into the skillet mixture easily. justmexicanfood.com

Step 2: Brown the ground beef

• Heat the 1 Tbsp oil in the skillet over medium‑high heat.

• Add ground beef, break it up with the spatula, cook until fully browned and no pink remains (about 5‑6 minutes). Drain off excess fat if there’s a lot (but leave some for flavour).

• Season ground beef with the salt, pepper, cumin, chili powder, paprika, and cayenne pepper (if using). Mix well to coat the beef and “bloom” the spices (i.e., let them become fragrant). This step builds flavour. Easy DIY Recipes

Step 3: Sauté onion and garlic

• Push the beef aside (or remove temporarily) and add the chopped onion. Cook ~2‑3 minutes until softened.

• Add the garlic and cook ~1 minute until fragrant (don't let garlic burn).

• If removed beef, return it now; stir together with onion & garlic.

Step 4: Add vegetables/beans and sauce

• Add the water (1 Tbsp) to deglaze the pan (helps loosen browned bits).

• Stir in the thawed corn kernels and drained black beans so they mix into the beef/onion mixture.

• Pour in the enchilada sauce, stir thoroughly so everything is coated. Bring to a gentle simmer.

• Let simmer ~2‑3 minutes so flavours meld.

Step 5: Incorporate the tortillas

• Gently fold in the tortilla quarter pieces into the skillet mixture. The goal: each tortilla piece is coated with sauce and nestled among the meat/beans — they will soften, absorb sauce and act like “deconstructed enchilada” layers. justmexicanfood.com

• Take care that tortillas don’t clump or float — you want even distribution for texture.

Step 6: Add the cheese & bake

• Sprinkle the shredded Monterey Jack and cheddar evenly over the top of the skillet mixture.

• Place the skillet (oven‑safe) into the pre‑heated oven and bake uncovered for about 10‑12 minutes, or until cheese is melted and bubbling. justmexicanfood.com

• If you like a golden/bronzed top, you can finish under broiler for 1‑2 minutes — watch carefully to avoid burning.

Step 7: Rest, serve, garnish

• Remove skillet from oven (use mitts!). Let it rest ~2‑3 minutes so the mixture settles (also helps avoid burning mouth and helps texture).

• Serve straight from the skillet or spoon into bowls/plates.

• Top with your choice of garnishes: diced avocado, sour cream, chopped cilantro, sliced jalapeños, diced tomatoes, lime wedge, green onions. These fresh elements lighten and brighten the dish.

• Enjoy while hot and cheesy.

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Why Each Step Matters & Tips for Best Results

• Browning beef with spices: builds deep flavour via the Maillard reaction (browning) + “bloomed” spices = better taste than just mixing sauce.

• Onion and garlic sauté: adds aromatic base flavour; skipping this can make dish flat.

• Deglazing with water: lifts flavour from pan, prevents sticking.

• Incorporating tortilla pieces: The tortillas absorb sauce and become soft but textured — turning the skillet into what feels like enchiladas without rolling. If you skip this step or add tortillas too early, they may get soggy or disintegrate.

• Cheese and baking: Melting the cheese and baking ensures a cohesive dish with a crusty top, contrasting textures (soft sauce mixture + crisp cheese) — one pan becomes the full meal.

• Resting before serving: Allows some cooling/settling so you don’t burn yourself and so the sauce thickens slightly.

• Garnishes: Add freshness and balance richness — avocado, sour cream, lime, cilantro all help.

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Variations, Customisations & Dietary Adaptations

Here are lots of ways to tweak this recipe:

Meat Alternatives

• Use ground turkey or ground chicken for a leaner version. Just adjust seasoning and perhaps add a little extra sauce to keep moisture.

• Use shredded beef (slow‑cooked or leftover roast) instead of ground beef; reduce cook‑time for meat step.

• For vegetarian: Omit meat, increase beans (black beans/pinto beans) and add sautéed mushrooms or zucchini. Use vegetarian enchilada sauce.

Sauce Alternatives

• Use green enchilada sauce instead of red for a fresh twist.

• Make your own sauce: blend chiles, tomato, broth, cumin, garlic etc — good if you prefer from‑scratch.

• Increase heat: add jalapeños, serranos, chipotle, or extra cayenne. Many sources mention optional cayenne for heat. justmexicanfood.com

• For milder flavour, choose mild enchilada sauce and omit cayenne.

Tortilla/Carb Alternatives

• The recipe uses corn tortillas (6‑8) cut into pieces. Some sources caution that flour tortillas can get soggy. Easy DIY Recipes

• Use low‑carb tortillas or gluten‑free tortillas if needed.

• For a lighter carb load, skip tortillas entirely and serve beef mixture over rice, quinoa or cauliflower “rice”.

• For more texture, you could tear tortillas and air‑fry them as crunchy topping instead of folding.

Vegetable Add‑Ins

• Add bell peppers, zucchini, spinach or kale to increase veggie content. One variation uses spinach. Healthy Elizabeth

• Use corn and beans as in base recipe for texture and fibre.

• For more crunch: top with chopped roasted peanuts or pumpkin seeds.

Cheese & Cheesy Variations

• Switch cheeses: Pepper Jack for more spice; Oaxaca or Queso Fresco for authenticity.

• Use only one cheese or mix three kinds. For smoother melt, shred your own rather than using pre‑shredded (which may contain anti‑caking agents) — some sources recommend that for best melt. Easy DIY Recipes

• For lighter version: use less cheese or low‑fat version.

Serving Style

• Serve skillet at table for family‑style serving (rustic look). Many one‑pan recipes emphasise this communal feel. Easy DIY Recipes

• Or serve in individual bowls/plates with rice or salad on the side.

• Toppings bar: arrange avocado, sour cream, cilantro, hot sauce, jalapeños for everyone to customize.

Make‑Ahead & Batch Cooking

• You can prepare up to Step 4 (meat + sauce mixture + tortillas folded) ahead of time, refrigerate, then when ready bake with cheese.

• Leftovers reheat well (see “Storage” section).

• Freeze: Cool mixture before freezing; next time thaw and bake with cheese. Tortillas soften, so you may want to keep tortillas separate if freezing.

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Troubleshooting & FAQ

Problem	Cause	Solution
Tortillas are mushy or disintegrate	Added too early or too much liquid in sauce	Wait to fold tortillas in later; reduce sauce quantity slightly; fold in just before baking.
Cheese didn’t melt or top isn’t golden	Bake time too short or oven too low	Bake until bubbling; switch to broil for 1‑2 minutes for golden top.
Ground beef is bland	Insufficient seasoning or sauce flavour weak	Make sure spices are added and balanced; use good enchilada sauce; taste before baking.
Too spicy for some	Cayenne/jalapeños/reen‑chilies too strong	Omit cayenne; use mild sauce; offer hot sauce on side.
Dish too dry	Not enough sauce or bev too lean	Ensure you have enough enchilada sauce; choose ground beef not too lean (80/20 recommended).
Pan is stuck & difficult to clean	High sugar sauce burnt to bottom or pan not greased properly	Use oven‑safe non‑stick or cast iron with some oil; simmer gently; soak pan after use.

FAQ

Q: Can I use flour tortillas instead of corn?
A: Yes, but many sources warn that flour tortillas may get too soggy in this one‑pot method. Corn holds better. Easy DIY Recipes

Q: Can I make this gluten‑free?
A: Yes — use corn tortillas (most corn tortillas are gluten‑free), ensure your enchilada sauce is gluten‑free, and check any seasonings.

Q: How do I adjust for heat/spice?
A: Adjust cajun/cayenne, use hot sauce or jalapeños for heat. Choose mild sauce for less heat. One recipe lists cayenne optional. justmexicanfood.com

Q: Can I skip the oven and serve stovetop only?
A: You could melt the cheese stovetop with a lid, but the baking step gives the top crisp/cheese melt texture. If skipping oven, choose a lid, reduce tortillas’ liquid soak, and add cheese lid‑on.

Q: Can I double the recipe for a larger group?
A: Yes — just ensure you use a larger skillet/oven‑safe pan or split into two pans so cooking is even and tortillas can be embedded evenly.

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Full Printable Recipe Card

One‑Pot Beef Enchiladas Skillet
Serves: ~4‑6
Prep Time: ~10–15 min
Cook Time: ~20–30 min
Total Time: ~30–45 min

Ingredients:

• 1 lb ground beef (80/20)

• 1 Tbsp vegetable/canola oil

• ½ cup finely chopped yellow onion

• 3 cloves garlic, minced

• ¼ tsp kosher salt

• ¼ tsp black pepper

• 1 tsp ground cumin

• 1 tsp chili powder

• 1 tsp paprika

• ⅛ tsp cayenne pepper (optional)

• 1 Tbsp water

• ½ cup frozen corn kernels, thawed (optional)

• 1 (15.5 oz) can black beans, drained & rinsed

• 1 (19 oz) can red enchilada sauce

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

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

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

Optional Toppings/Garnish:

• Diced avocado

• Sour cream

• Chopped cilantro

• Sliced jalapeños

• Lime wedges

• Diced tomatoes

• Green onions

Instructions:

1. Pre‑heat oven to 375 °F (190 °C).

2. In an oven‑safe 10‑12‑inch skillet, heat oil over medium‑high heat. Add ground beef; cook until browned and no pink remains. Drain excess fat if necessary.

3. Season beef with salt, pepper, cumin, chili powder, paprika and cayenne (if using). Stir to coat evenly.

4. Add chopped onion; cook ~2‑3 minutes until softened. Add garlic; cook ~1 minute until fragrant.

5. Add water to deglaze the pan. Stir in corn kernels and drained beans. Pour in enchilada sauce and stir well to combine. Bring to gentle simmer ~2–3 minutes.

6. Fold in tortilla quarter pieces, making sure they are coated and nested among beef mixture.

7. Sprinkle shredded Monterey Jack and cheddar cheese evenly over the top.

8. Transfer skillet to pre‑heated oven. Bake uncovered for ~10‑12 minutes until cheese is fully melted and bubbling. If desired, broil for 1–2 minutes for golden top.

9. Remove skillet from oven; let rest ~2‑3 minutes.

10. Serve directly from skillet or spoon into bowls/plates. Top each serving with your choice of avocado, sour cream, cilantro, jalapeños, lime wedges, etc. Enjoy!

Storage & Leftovers:

• Store leftovers in an airtight container in the fridge for up to 3‑4 days.

• Reheat in microwave or stovetop; you may add a splash of water or sauce to maintain moisture.

• To freeze: cool completely, transfer to freezer‑safe container. Tortillas may become softer after thawing — you may want to freeze before adding tortillas or cheese.

• Reheat from frozen in oven at ~350 °F (175 °C) until hot throughout, then finish under broiler if you want cheese refresh.

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Serving Suggestions & Pairings

• Serve with Mexican rice or cilantro‑lime rice on the side.

• Add a crisp green salad (e.g., romaine + avocado + corn + lime vinaigrette) to balance richness.

• Offer chips & guacamole or pico de gallo as appetizer or side.

• For drinks: a light lager, chilled margarita, iced tea with lime or agua fresca complement the flavours.

• Garnish table‑style: place the skillet in center of table, let guests serve themselves, with toppings on side.

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Final Thoughts

Here’s your go‑to “One‑Pot Beef Enchiladas Skillet” — the kind of recipe you’ll make for weeknights when you want something satisfying, flavour‑packed and easy. Fewer dishes, big taste, family‑friendly and flexible. Once you’ve made it you’ll know how to tweak it (add vegetables, change sauces, use different cheeses, go vegetarian) and it’ll become a trusted repeat in your dinner repertoire.

If you like, I can provide a printable PDF version, or give you 5 flavor variations (green sauce, spicy chorizo, veggie‑only, chicken version, keto variant), or scale it for 8‑10 servings for a larger gathering. Would you like me to do that?