This Beef Enchilada Skillet delivers all the cozy, cheesy flavor of classic enchiladas without the fuss of rolling. It’s a one-pan wonder with savory ground beef, rich red sauce, and melty cheese, ready in a fraction of the time. The aroma alone will have everyone gathered in the kitchen, plates in hand.
Love Beef Enchilada Skillet? So do we! If you're into Dinner Ideas or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Beef Enchilada Skillet
- One-pan cleanup: Everything cooks in a single skillet.
- Perfect texture: Torn tortillas get both soft and crispy.
- Endlessly adaptable: Easily customize with what you have.
- Pure comfort food: A reliable, crowd-pleasing meal.
Ingredients & Tools
- 1 tbsp olive oil or avocado oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef (I prefer 85/15 for flavor)
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 (10 oz) can red enchilada sauce (about 1 1/4 cups)
- 1 (4 oz) can diced green chiles, undrained
- 4 low-carb tortillas, torn into bite-sized pieces
- 1 1/2 cups shredded Mexican blend cheese
- For garnish: fresh cilantro, diced avocado, sour cream, sliced jalapeños
Tools: A large (10-12 inch) oven-safe skillet is non-negotiable here.
Notes: The quality of your enchilada sauce really makes a difference. Don’t skip tearing the tortillas by hand for the best texture.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 32 g |
| Fat: | 34 g |
| Carbs: | 12 g |
| Fiber: | 7 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Choose your skillet wisely. A well-seasoned cast iron or a heavy-bottomed stainless steel skillet is perfect. You want something that can go from the stovetop to the broiler without a problem, distributing heat evenly for that perfect bubbly finish.
- Don’t be shy with the spices. Toasting the chili powder and cumin with the beef and onions for a minute before adding the liquid is a tiny step with a huge payoff. It wakes up the oils in the spices and gives the whole dish a much deeper, richer flavor base.
- Taste your enchilada sauce first. Seriously, give it a quick sip from the can. Sauces can vary wildly in saltiness and spice level. Knowing its profile helps you decide if you need to adjust the seasoning of your beef mixture before you bring it all together.
- Embrace the tear. I know it’s tempting to just chop the tortillas neatly with a knife, but ripping them creates all those lovely nooks and crannies that grab onto the sauce and cheese. It’s a textural game-changer, I promise.
How to Make Beef Enchilada Skillet
Step 1: Start by preheating your broiler on high. Position a rack in the upper third of your oven, but not the very top slot—you want the cheese to melt and bubble beautifully, not incinerate the second it goes in. While that’s heating up, place your large oven-safe skillet over medium-high heat and add the oil. Let it get nice and hot, about a minute, before you add the diced onion. You’ll hear a satisfying sizzle. Cook the onion, stirring occasionally, until it becomes soft and translucent, which should take about 4-5 minutes.
Step 2: Now, add the minced garlic and stir it into the onions. The aroma will be incredible, but you only want to cook it for about 30 seconds—just until it’s fragrant. You’re not looking for color here, as burnt garlic can turn bitter. Next, add the ground beef, breaking it up with your spoon or a spatula as it cooks. Keep breaking it up until there are no large pink spots left.
Step 3: This is where the magic starts. Drain off any excess grease from the beef, then sprinkle the chili powder, cumin, and smoked paprika directly over the meat. Stir everything together so the spices coat the beef and onions, and cook for another minute. You’ll really notice the fragrance deepen and become more complex. This quick toast unlocks the full potential of your spices.
Step 4: Time for the sauce! Pour in the entire can of enchilada sauce and the can of diced green chiles with their juices. Stir it all together, scraping up any little browned bits from the bottom of the skillet—that’s pure flavor. Let the mixture come to a gentle simmer. You’ll see the color darken slightly and everything will become beautifully cohesive.
Step 5: Reduce the heat to low. Now, take your torn tortilla pieces and gently fold them into the beef and sauce mixture. You don’t want to stir aggressively; just fold until the tortillas are evenly distributed and starting to soak up the saucy goodness. Some pieces will be submerged, others will peek out—that’s exactly what you want for textural variety.
Step 6: Turn off the stove burner. Sprinkle the shredded cheese evenly over the entire surface of the skillet, going all the way to the edges. The trick is to create a uniform, cheesy blanket that will melt into a glorious, golden lid. Carefully transfer the entire skillet from the stovetop to the preheated oven under the broiler.
Step 7: Watch it closely now! Broilers are powerful. You’re looking for the cheese to be completely melted, bubbly, and have those perfect golden-brown spots, which usually takes 2 to 4 minutes. Don’t walk away—it can go from perfect to burnt in a matter of seconds. Once it looks irresistible, put on an oven mitt and carefully remove the hot skillet.
Step 8: Let the skillet rest on a heat-safe surface for about 3-5 minutes before serving. This brief waiting period allows the saucy interior to set just a little, making it easier to scoop out neat portions. This is the perfect time to chop your cilantro and avocado for the finishing touches.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 3 months; thaw in fridge before reheating.
- Reviving: Reheat in oven/toaster oven to maintain texture; broil briefly to crisp the top.
Serving Suggestions
Complementary Dishes
- A crisp, simple side salad — The fresh, crunchy lettuce and a light lime vinaigrette provide a bright, acidic counterpoint to the rich, cheesy skillet, cleansing the palate between bites.
- Cauliflower rice sautéed with a little garlic — It soaks up any extra sauce beautifully and adds a fluffy, low-carb element that makes the meal feel even more substantial and complete.
- Sautéed peppers and onions — Adding more veggies right into the mix amplifies the fiesta feel and brings a lovely sweetness that complements the savory beef perfectly.
Drinks
- An ice-cold Mexican lager or a light ale — The crisp, clean bubbles and slight bitterness of the beer cut through the richness of the cheese and fat in a truly refreshing way.
- A classic margarita on the rocks (salt rim, of course) — The sharp tang of fresh lime juice is a classic partner for a reason, balancing the deep, spiced flavors of the enchilada sauce.
- Sparkling water with a big squeeze of lime — For a non-alcoholic option, the effervescence and citrus zing provide that same palate-cleansing effect without any added sweetness.
Something Sweet
- A few fresh strawberries or raspberries — Their natural sweetness and slight acidity are a perfect, light finish that doesn’t feel heavy after a satisfying savory meal.
- A small square of very dark chocolate (85% cacao or higher) — A single piece slowly enjoyed provides a rich, bittersweet endnote that contrasts wonderfully with the meal’s spice profile.
- A dollop of cinnamon-spiced whipped cream — Just heavy cream whipped with a touch of vanilla and cinnamon—it’s like a deconstructed, low-carb churro in a bowl and it’s utterly delightful.
Top Mistakes to Avoid
- Using a skillet that isn’t oven-safe. This seems obvious, but double-check your handle material! Plastic or rubber handles will melt under the broiler, creating a smoky, smelly disaster. If you only have a non-oven-safe skillet, you’ll have to carefully transfer the mixture to a baking dish before adding the cheese.
- Overcooking the tortillas before broiling. When you fold the tortillas in on the stovetop, you’re just warming them through and letting them start to absorb the sauce. If you cook them too long, they’ll turn to mush in the final dish and lose all their delightful texture.
- Walking away from the broiler. I’ve messed this up before too… you get distracted for what feels like ten seconds and come back to a blackened, sad cheese topping. The broiler is intensely powerful and unforgiving. Stay put, watch it like a hawk, and rotate the skillet if you notice one side browning faster.
- Skipping the rest time. I know it’s tempting to dive right in, but those few minutes of rest allow the liquid to be reabsorbed and the structure to set. If you serve it immediately, it will be a soupy, messy plate instead of distinct, beautiful scoops.
Expert Tips
- Tip: For an extra flavor boost, try browning a tablespoon of tomato paste with the spices in step 3. It adds a subtle sweetness and umami depth that makes the sauce taste like it simmered for hours, not minutes.
- Tip: If you’re using a cast iron skillet, make sure it’s well-seasoned. The acidic enchilada sauce can sometimes react with the metal if the seasoning isn’t robust, potentially giving a slight metallic taste to your food. A good layer of seasoning protects your pan and your meal.
- Tip: Customize your cheese blend. While a pre-shredded Mexican blend is convenient, shredding your own cheese from a block gives you a much better melt. Try a combination of sharp cheddar for punch and Monterey Jack for that epic, gooey stretch.
- Tip: For a “deconstructed” experience, serve the beef mixture in bowls and let everyone add their own toppings. Set out small bowls of sour cream, guacamole, pickled red onions, extra jalapeños, and hot sauce for a fun, interactive meal.
FAQs
Can I make this Beef Enchilada Skillet ahead of time?
Absolutely, you can! You have a couple of great options. You can prepare the entire recipe up until the broiling step, let the skillet cool completely, cover it tightly, and refrigerate for up to two days. When you’re ready, you’ll need to bake it in a 375°F (190°C) oven for about 20-25 minutes until heated through, then finish it under the broiler for that golden top. Alternatively, you can just brown the beef and onion mixture with the spices and store that in the fridge, then quickly assemble and broil when it’s dinner time.
What can I use instead of ground beef?
This recipe is wonderfully flexible. Ground turkey or chicken are fantastic, leaner alternatives—just be sure to add a splash of oil when cooking since they have less fat. For a plant-based version, seasoned lentils or a plant-based ground “meat” work beautifully. The key is to make sure whatever you use is well-seasoned, as it forms the flavor foundation of the whole dish.
My skillet isn’t oven-safe. What’s my best workaround?
No problem! Simply prepare the recipe through step 5 in your regular skillet on the stovetop. Then, carefully transfer the entire mixture into a similarly sized, greased baking dish (a 9×9 or 10-inch pie dish usually works well). Top with the cheese and pop that dish under the broiler. You might need to add a minute or two to the broiling time since you’re starting with a cold dish.
How can I make this spicier or milder?
Controlling the heat is easy. For a milder dish, use a “mild” enchilada sauce and omit the diced green chiles. For more heat, look for “hot” enchilada sauce, don’t drain the jalapeños from a can if you use them, and add a pinch of cayenne pepper or crushed red pepper flakes to the beef along with the other spices. You can always serve with hot sauce on the side for individuals to adjust their own plate.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The best way to reheat it is in the oven or a toaster oven at 350°F (175°C) until warm, which helps maintain the texture of the tortillas. You can also use a microwave, but be aware that the tortillas will become much softer. A quick 30-second blast under the broiler after microwaving can help crisp the top up again.
Beef Enchilada Skillet
Make this easy Beef Enchilada Skillet for a quick, one-pan dinner. All the flavor of classic enchiladas in half the time. Get the recipe and enjoy tonight!
Ingredients
For the Ingredients
-
1 tbsp olive oil or avocado oil
-
1 medium yellow onion (diced)
-
2 cloves garlic (minced)
-
1 lb ground beef (I prefer 85/15 for flavor)
-
1 tbsp chili powder
-
1 tsp ground cumin
-
1/2 tsp smoked paprika
-
1 can red enchilada sauce (10 oz, about 1 1/4 cups)
-
1 can diced green chiles (4 oz, undrained)
-
4 low-carb tortillas (torn into bite-sized pieces)
-
1 1/2 cups shredded Mexican blend cheese
-
For garnish (fresh cilantro, diced avocado, sour cream, sliced jalapeños)
Instructions
-
Start by preheating your broiler on high. Position a rack in the upper third of your oven, but not the very top slot—you want the cheese to melt and bubble beautifully, not incinerate the second it goes in. While that's heating up, place your large oven-safe skillet over medium-high heat and add the oil. Let it get nice and hot, about a minute, before you add the diced onion. You’ll hear a satisfying sizzle. Cook the onion, stirring occasionally, until it becomes soft and translucent, which should take about 4-5 minutes.01
-
Now, add the minced garlic and stir it into the onions. The aroma will be incredible, but you only want to cook it for about 30 seconds—just until it’s fragrant. You’re not looking for color here, as burnt garlic can turn bitter. Next, add the ground beef, breaking it up with your spoon or a spatula as it cooks. Keep breaking it up until there are no large pink spots left.02
-
This is where the magic starts. Drain off any excess grease from the beef, then sprinkle the chili powder, cumin, and smoked paprika directly over the meat. Stir everything together so the spices coat the beef and onions, and cook for another minute. You’ll really notice the fragrance deepen and become more complex. This quick toast unlocks the full potential of your spices.03
-
Time for the sauce! Pour in the entire can of enchilada sauce and the can of diced green chiles with their juices. Stir it all together, scraping up any little browned bits from the bottom of the skillet—that’s pure flavor. Let the mixture come to a gentle simmer. You’ll see the color darken slightly and everything will become beautifully cohesive.04
-
Reduce the heat to low. Now, take your torn tortilla pieces and gently fold them into the beef and sauce mixture. You don’t want to stir aggressively; just fold until the tortillas are evenly distributed and starting to soak up the saucy goodness. Some pieces will be submerged, others will peek out—that’s exactly what you want for textural variety.05
-
Turn off the stove burner. Sprinkle the shredded cheese evenly over the entire surface of the skillet, going all the way to the edges. The trick is to create a uniform, cheesy blanket that will melt into a glorious, golden lid. Carefully transfer the entire skillet from the stovetop to the preheated oven under the broiler.06
-
Watch it closely now! Broilers are powerful. You’re looking for the cheese to be completely melted, bubbly, and have those perfect golden-brown spots, which usually takes 2 to 4 minutes. Don’t walk away—it can go from perfect to burnt in a matter of seconds. Once it looks irresistible, put on an oven mitt and carefully remove the hot skillet.07
-
Let the skillet rest on a heat-safe surface for about 3-5 minutes before serving. This brief waiting period allows the saucy interior to set just a little, making it easier to scoop out neat portions. This is the perfect time to chop your cilantro and avocado for the finishing touches.08
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