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A vibrant one pan ground beef enchilada skillet, topped with melted cheese and fresh cilantro, showing the rich depth from bloomed spices.

One Pan Ground Beef Enchilada Skillet (30 Mins!)

Rebecca Blumer
Enjoy all the comforting flavors of classic enchiladas without the fuss! This one-pan ground beef enchilada skillet comes together in just 30 minutes, featuring savory spiced beef, tender corn tortillas, and a gooey, cheesy topping. It's the perfect weeknight dinner for busy families.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine Mexican, Tex-Mex
Servings 4 Servings
Calories 521 kcal

Equipment

  • Large oven-safe skillet (10 or 12-inch, cast iron recommended)

Ingredients
 

  • 1 tablespoon olive oil
  • 1/2 white onion diced
  • 1 pound lean ground beef 90/10 or 93/7 recommended
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 tablespoon cilantro chopped
  • 1/2 cup frozen corn
  • 1 cup low sodium black beans drained and rinsed
  • 15 ounces red enchilada sauce
  • 5 corn tortillas cut into bite-sized triangles
  • 1 cup shredded Colby jack cheese

Instructions
 

Prep and Preheat

  • Preheat your oven to 425°F (220°C). Stack the corn tortillas and cut them into bite-sized triangles.

Brown the Beef and Onion

  • Place a large oven-safe skillet over medium to medium-high heat and add the olive oil. Once shimmering, add the diced onion and cook for 2 minutes until it begins to soften. Add the ground beef, season with salt and pepper, and cook, breaking it apart with a spoon, until browned and no longer pink. Carefully drain off any excess grease.

Bloom the Spices

  • Return the skillet to medium heat. Sprinkle the chili powder, ground cumin, and garlic powder over the beef. Stir constantly for 30-60 seconds until the spices are very fragrant.

Build the Skillet Filling

  • Add the drained black beans, frozen corn, chopped cilantro, and the red enchilada sauce to the skillet. Stir to combine everything thoroughly until the sauce begins to bubble around the edges.

Add Tortillas and Cheese

  • Gently fold the corn tortilla triangles into the beef mixture until they are just coated in sauce. Spread the filling into an even layer and sprinkle the shredded Colby jack cheese evenly over the top.

Bake to Perfection

  • Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the sauce is bubbling and the cheese is completely melted and turning lightly golden.

Garnish and Serve

  • Using oven mitts, carefully remove the skillet from the oven. Let it rest for a minute before garnishing with your favorite toppings like sour cream, avocado, or fresh cilantro. Serve warm.

Notes

Pro Tip: For the best melt, shred your own cheese from a block. Packaged shredded cheeses contain anti-caking agents that can prevent them from melting as smoothly.
Toppings: Serve with sour cream, diced avocado, pico de gallo, sliced black olives, or pickled red onions.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 521kcalCarbohydrates: 34gProtein: 35gFat: 25gSaturated Fat: 11gCholesterol: 95mgSodium: 850mgPotassium: 750mgFiber: 8gSugar: 7gVitamin A: 1250IUVitamin C: 5mgCalcium: 300mgIron: 4mg
Keyword 30-minute meal, deconstructed enchiladas, one pan ground beef enchilada skillet, skillet dinner, Weeknight Dinner
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