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This one-pan beef enchilada dish turns traditional rolled enchiladas into a quick skillet meal that's ideal for hectic evenings. You'll get all the deep flavors you crave without the fuss of stuffing and rolling each tortilla—making dinner so much easier.
I came up with this shortcut after a totally draining day at work when I couldn't face rolling individual enchiladas. Surprisingly, my family liked this broken-down version better—every forkful has the right mix of sauce and fillings.
What You'll Need
- Olive oil: Gives a subtle taste while cooking the veggies just right
- Yellow onions: Add natural sweetness as they brown and build the basic flavor
- Minced garlic: Brings that wonderful smell that flows through the whole meal
- Lean ground beef: Packs good protein without too much grease
- Beef stock: Adds juiciness and boosts the beefy taste
- Taco seasoning packets: Make flavoring quick and reliable
- Red chile enchilada sauce: Gives you real Mexican flavor without extra work
- Black beans: Add plant protein and nice chewiness
- Corn tortillas: Cut into pieces to thicken everything when mixed in
- Mexican cheese blend: Creates that yummy gooey topping
- Fresh cilantro: Adds fresh pop to the rich dish
- Jalapeños: Let spice lovers add heat to their portion
Tasty Step-by-Step Instructions
- Cook Your Onions:
- Let those chopped onions cook in olive oil over medium-high heat for a full 8 minutes until they turn see-through and get slightly brown on the edges. Don't rush this part because soft, browned onions create the taste base for everything else. Throw in the garlic just during the last minute so it won't burn.
- Cook The Meat:
- Put your ground beef in with the onion mix and break it up with a wooden spoon while you keep stirring. Try to get small, even bits mixed well with the onions and garlic. Keep cooking until you can't see any pink, about 6 minutes. The meat should be done but still juicy.
- Mix Up The Flavors:
- Add your beef stock and taco seasoning then let it bubble up. This step puts flavor into the meat while making a sauce that will mix with the enchilada sauce later. Look for it to get a bit thicker, showing the seasoning has mixed in well, about 90 seconds.
- Save Some For Later:
- Scoop out 2 cups of this beef mix if you want to make another meal tomorrow. Let it cool all the way before you put it in the fridge. Don't skip the cooling time—it keeps your food safe so wait the full 30 minutes.
- Put It All Together:
- Pour enchilada sauce and black beans into what's left of the beef mix in your pan. This gives you that classic enchilada taste plus extra nutrition. Mix in the cut-up tortillas making sure they get completely coated with sauce. This replaces rolling them up but makes sure you get tortilla in every bite.
- Add The Cheesy Top:
- Scatter Mexican cheese all over the top then broil for about 4 minutes. Keep an eye on it since broilers can be tricky. You want melted cheese with some golden-brown spots for extra flavor and nice texture.
- Add Final Touches:
- Top with fresh cilantro and jalapeño slices for brightness and extra heat if you want it. Serve right from the pan for a homey presentation that keeps everything hot throughout dinner.
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The enchilada sauce really makes this dish special. Canned sauce works great, but sometimes I treat myself to fresh sauce from my neighborhood Mexican market. That extra flavor turns this simple meal into something restaurant-worthy without much extra work.
Personalize Your Dish
You can easily change this recipe to fit what your family likes. Try throwing in some chopped bell peppers with the onions, using ground turkey instead of beef, or adding corn with the beans. If you don't eat meat, just use more beans and some cooked mushrooms instead. The cooking method stays the same no matter what fillings you choose.
Keeping Leftovers Fresh
Your skillet enchiladas will stay good in a sealed container in the fridge for up to 3 days. They actually taste better the next day as the spices blend together. To warm them up, wrap in foil and heat in a 350°F oven for about 20 minutes, or zap single portions in the microwave for 1-2 minutes. Add a little water before heating to keep them moist.
Use Up Extra Meat Mixture
That saved seasoned beef can start many quick meals. Mix it with pasta and some cheese for a Mexican-style pasta dish, stuff it in bell peppers with rice and bake, or use it inside quesadillas. This smart planning makes cooking on busy nights much easier and cuts down on wasted food.
What To Serve With It
These skillet enchiladas go great with a fresh green salad dressed with just lime juice and olive oil. If you're really hungry, add some Mexican rice on the side, or sliced avocado for healthy creaminess. For a full Mexican feast, put out small bowls of sour cream, extra enchilada sauce, and lime wedges so everyone can fix their plate just how they like it.
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Frequently Asked Questions
- → What’s the best way to save leftovers?
Pop leftovers into a sealed container and keep them in the fridge for up to 3 days. Warm them on the stove or in the microwave before eating.
- → Can I switch up the toppings?
Absolutely! Try sour cream, lime juice, or sliced avocado to make it even tastier.
- → Is there a good swap for beef?
You can totally use ground turkey, chicken, or plant-based crumbles instead of beef.
- → What pairs well with this dish?
It’s great with a crisp salad, some Mexican-style rice, or roasted veggies on the side.
- → Is there a way to make this gluten-free?
Sure! Grab gluten-free taco seasoning and tortillas to keep it gluten-friendly.