Last Updated on August 21, 2025 by Casia Valdés
If you love the flavor of enchiladas but want to skip the rolling, baking, and extra dishes, this One-Pot Beef Enchiladas Skillet is going to be your new go-to. It delivers all the cheesy, saucy goodness of traditional enchiladas, but it’s cooked and served from a single skillet, making weeknight dinner cleanup a breeze. Corn tortillas are folded into a hearty mixture of seasoned ground beef, black beans, corn, and enchilada sauce, then topped with a generous layer of melty cheese. The result is a comforting, flavor-packed meal that’s ready in less than 40 minutes. Perfect for busy evenings or casual weekend dinners, this skillet enchilada bake is satisfying enough to serve as the main course, yet flexible enough to customize with your favorite toppings.
Table of Contents
Why You’ll Love This Recipe
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One-Pot Convenience: Less mess and fewer dishes.
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All the Flavor, None of the Fuss: Skip the assembly and baking of traditional enchiladas.
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Customizable: Add veggies, swap proteins, or choose your favorite enchilada sauce.
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Family-Friendly: Mild enough for kids but easy to spice up for adults.
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Perfect for Leftovers: Reheats beautifully for lunch the next day.
Ingredients (Serves 4–6)
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1 pound ground beef (80% lean / 20% fat recommended)
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1 tablespoon canola oil or vegetable oil
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½ cup finely chopped yellow onion
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3 cloves garlic, minced
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¼ teaspoon kosher salt
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¼ teaspoon black pepper
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1 teaspoon ground cumin
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1 teaspoon chili powder
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1 teaspoon paprika
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⅛ teaspoon cayenne pepper (optional, for heat)
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1 tablespoon water
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½ cup frozen corn kernels, thawed
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1 can (15.5 oz) black beans, drained and rinsed
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1 can (19 oz) red enchilada sauce
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6 to 8 corn tortillas (6-inch), cut into quarters
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½ cup shredded Monterey Jack cheese (about 4 oz)
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½ cup shredded mild cheddar cheese (about 4 oz)
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 375°F (190°C) so it’s ready to go once your skillet is assembled.
2. Cook the Ground Beef
In a large oven-safe skillet (12-inch cast iron works best), cook the ground beef over medium-high heat, breaking it apart with a wooden spoon until fully browned. Drain off any excess grease, transfer the beef to a bowl, and set aside.
3. Sauté the Aromatics
In the same skillet, heat the oil over medium heat for about 1 minute. Add the chopped onion and sauté for 2 minutes until just starting to soften. Stir in the garlic and cook for another 1 minute until fragrant.
4. Season the Meat
Return the cooked beef to the skillet. Sprinkle in the salt, black pepper, cumin, chili powder, paprika, cayenne (if using), and water. Stir well so the meat is evenly coated in the spices. Let simmer for 4 minutes to allow flavors to meld.
5. Add the Veggies and Sauce
Mix in the thawed corn, black beans, and enchilada sauce. Stir until fully combined and heated through.
6. Fold in the Tortillas
Cut the tortillas into quarters. Gently fold them into the skillet mixture, making sure each piece is coated with the sauce and nestled among the meat and beans.
7. Top with Cheese
Sprinkle the Monterey Jack and cheddar evenly over the top.
8. Bake
Transfer the skillet to the oven and bake uncovered for 10–12 minutes, or until the cheese is melted and bubbling.
9. Serve
Scoop into bowls or onto plates and garnish with your favorite toppings like sliced jalapeños, diced avocado, sour cream, chopped cilantro, or extra enchilada sauce.
Pro Tips for Success
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Use Fresh Tortillas: Stale tortillas can crack and won’t absorb the sauce as well.
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Control the Spice: Use mild enchilada sauce for less heat, or add extra cayenne for more kick.
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Make It Vegetarian: Replace beef with extra beans or sautéed mushrooms.
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Cheese Variety: Pepper Jack or Oaxaca cheese are great swaps for extra flavor.
Serving Suggestions
Pair with Mexican rice, a crisp green salad, or chips and guacamole for a full meal.
Storage & Leftovers
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Cool completely, then freeze for up to 2 months. Thaw in the fridge before reheating.
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Reheat: Warm in the oven at 350°F until hot, or microwave in short intervals.
Why This Recipe Works
Cooking everything in one skillet allows the tortillas to soak up the sauce and seasoning while keeping all the flavors together. Baking at the end melts the cheese perfectly while slightly crisping the tortilla edges, creating a satisfying combination of soft and crispy textures.
Recipe FAQ
Q: Can I use flour tortillas instead of corn?
A: Yes, but corn tortillas hold up better in the sauce without becoming gummy.
Q: Can I make this ahead of time?
A: Yes—assemble up to the cheese step, refrigerate, and bake when ready to serve.
Q: Which enchilada sauce is best?
A: A smoky red enchilada sauce works well, but green chile enchilada sauce is also delicious.
Q: Can I double this recipe?
A: Absolutely—use a larger skillet or two skillets and increase the baking time slightly.
Final Thoughts
This One-Pot Beef Enchiladas Skillet is the ultimate answer to enchilada cravings without the hassle. With bold spices, hearty beef, tender tortillas, and plenty of gooey cheese, it’s a guaranteed crowd-pleaser you’ll come back to again and again. Perfect for busy weeknights, casual get-togethers, or any time you want big flavor with minimal cleanup.
One-Pot Beef Enchiladas Skillet
Ingredients
Method
- Set your oven to 375°F (190°C) so it’s ready to go once your skillet is assembled.
- In a large oven-safe skillet (12-inch cast iron works best), cook the ground beef over medium-high heat, breaking it apart with a wooden spoon until fully browned. Drain off any excess grease, transfer the beef to a bowl, and set aside.
- In the same skillet, heat the oil over medium heat for about 1 minute. Add the chopped onion and sauté for 2 minutes until just starting to soften. Stir in the garlic and cook for another 1 minute until fragrant.
- Return the cooked beef to the skillet. Sprinkle in the salt, black pepper, cumin, chili powder, paprika, cayenne (if using), and water. Stir well so the meat is evenly coated in the spices. Let simmer for 4 minutes to allow flavors to meld.
- Mix in the thawed corn, black beans, and enchilada sauce. Stir until fully combined and heated through.
- Cut the tortillas into quarters. Gently fold them into the skillet mixture, making sure each piece is coated with the sauce and nestled among the meat and beans.
- Sprinkle the Monterey Jack and cheddar evenly over the top.
- Transfer the skillet to the oven and bake uncovered for 10–12 minutes, or until the cheese is melted and bubbling.
- Scoop into bowls or onto plates and garnish with your favorite toppings like sliced jalapeños, diced avocado, sour cream, chopped cilantro, or extra enchilada sauce.
