There are some weeknight dinners that just feel like a warm hug, and this Beef Skillet Enchilada recipe is definitely one of them. It has all the rich, savoury goodness of traditional enchiladas but without the fuss of individually rolling and baking. Everything comes together in one pan, which means less washing up and more time enjoying the meal. I used to struggle with enchiladas, often ending up with soggy tortillas and a mountain of dishes, until I discovered this skillet technique. It completely changed the game for me.

This one-pan dinner delivers layers of flavour: spiced beef mince, a rich and smoky tomato sauce, soft corn tortillas, and a generous topping of gloriously melty cheddar cheese. The beauty of this dish is its rustic charm; it’s not meant to be perfect, but it is meant to be incredibly satisfying. It’s a wonderful meal for those evenings when you need something hearty and comforting on the table without spending hours in the kitchen. We often make this on a Friday night to kick off the weekend.

Recipe Overview

This recipe transforms the classic baked enchilada into a streamlined, one-pan skillet dinner. You’ll create a flavourful beef and bean filling, simmer it in a simple homemade enchilada-style sauce, then nestle in pieces of tortilla before topping it all with cheese. I’ve tested this with both corn and flour tortillas, and while both work, corn tortillas offer a more authentic texture that holds up well in the sauce.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Beef Skillet Enchiladas Recipe

• Genuine Flavour: The combination of smoked paprika, cumin, and a hint of chilli creates a deeply savoury beef filling, balanced by the bright, tangy tomato sauce. It’s a rich and satisfying taste that we come back to again and again.
• Ready in Under 45 Minutes: From chopping the onion to serving, this entire meal is on the table in about 40 minutes, making it a brilliant choice for a busy weeknight.
• Flexible Recipe: You can easily adjust the spice level by adding more chilli powder or a chopped jalapeño. Feel free to swap the black beans for kidney beans or pinto beans, or even add some corn for extra texture.
• Works Brilliantly for Casual Dining: This is a fantastic dish to place in the centre of the table for a relaxed family meal. Everyone can just dig in with a fork and add their favourite toppings.
• Family Tested: I’ve been making this for over 3 years, and it never disappoints. My family always gets excited when they know these beef skillet enchiladas are for dinner.

Beef Skillet Enchiladas

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, using a good quality lean beef mince (around 10-15% fat) will give you great flavour without too much excess grease. I often use Old El Paso corn tortillas as they have a lovely texture and hold their shape well in the sauce. Don’t be shy with the spices; they are the heart of this dish.

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g lean beef mince
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp chilli powder (or more, to taste)
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 250ml beef stock
• 400g tin black beans, drained and rinsed
• 6-8 small corn tortillas, cut into quarters or strips
• 150g mature cheddar cheese, grated
• Salt and freshly ground black pepper, to taste
• For Garnish (optional):
• Fresh coriander, chopped
• Soured cream or Greek yoghurt
• Sliced red onion or spring onions

Sara’s Tip: Toasting the spices for just 30 seconds after cooking the beef really wakes them up. Add the cumin, paprika, oregano, and chilli powder to the pan and stir constantly until they become fragrant before you add the tomatoes. This small step makes a huge difference to the final flavour.

How to Make Beef Skillet Enchiladas

The process for these one-pan enchiladas is straightforward. We’ll build the flavours in layers, starting with the beef base and finishing with that irresistible cheesy topping. The key is to let the sauce simmer for a few minutes to allow the flavours to meld together.

1. Sauté the Aromatics: Heat the olive oil in a large, oven-safe skillet or frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Beef: Add the beef mince to the skillet. Break it up with a wooden spoon and cook until it’s browned all over. I find that letting the beef sit for a minute or two without stirring helps it develop a lovely brown crust. For more on this, Serious Eats has a great guide on browning mince properly. Drain off any excess fat if necessary.
3. Add Spices and Sauce: Stir in the ground cumin, smoked paprika, oregano, and chilli powder. Cook for about 30 seconds until the spices are fragrant. Pour in the chopped tomatoes, tomato purée, and beef stock. Season with salt and pepper, stir everything together, and bring to a simmer.
4. Simmer the Sauce: Reduce the heat to low, cover the skillet, and let the sauce simmer gently for 10 minutes. This allows the beef to become tender and the sauce to thicken slightly.
5. Incorporate Beans and Tortillas: Stir the drained black beans into the beef mixture. Next, gently fold in the quartered corn tortillas until they are submerged in the sauce. The idea behind traditional enchiladas is to soften the tortilla in sauce, and we’re doing that right in the pan.
6. Melt the Cheese: Sprinkle the grated cheddar cheese evenly over the top of the mixture. You can either place a lid on the skillet and let the cheese melt on the hob over a low heat for 3-5 minutes, or for a golden, bubbly top, place the entire skillet under a preheated hot grill for 2-3 minutes. Keep a close eye on it to prevent it from burning.
7. Rest and Garnish: Remove the skillet from the heat and let it stand for 5 minutes. This helps the sauce settle and makes it easier to serve. Garnish with fresh coriander, a dollop of soured cream, and some sliced red onion before serving.

Tips From My Kitchen

• Temperature Control: Don’t have the heat too high when you’re browning the beef. A medium-high heat is enough to get a good colour without burning the onions and garlic you’ve already softened.
• The Secret Step: Cutting the tortillas into strips or quarters rather than leaving them whole is key. I learned that this allows them to act more like tender dumplings, soaking up the sauce beautifully without becoming a single soggy layer.
• Make-Ahead: The beef and sauce mixture can be made up to 2 days in advance and stored in the fridge. When you’re ready to eat, simply reheat it in the skillet and continue from step 5, adding the beans and tortillas.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a pan on the hob. The tortillas will soften further, but it will still be delicious.

Equipment You’ll Need

• Large oven-safe frying pan or cast-iron skillet (around 25-30cm)
• Sharp knife and cutting board
• Measuring spoons and cups
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: If you add too many tortillas, they will absorb all the sauce and the dish can become dry. Stick to the recommended amount, ensuring there’s still plenty of visible sauce when you add them.
• Wrong temperature for melting cheese: If you’re melting the cheese under the grill, make sure it’s hot before you put the skillet in. A lower-temperature grill will just heat the dish through slowly, whereas a hot grill gives you that lovely golden, bubbly top quickly.
• Skipping the rest time: Letting the skillet enchiladas rest for 5 minutes before serving is important. It allows the bubbling sauce to cool and thicken slightly, so it’s not too runny when you serve it.

What to Serve With Beef Skillet Enchiladas

This is a hearty one-pan dinner that doesn’t need much alongside it, but a few simple additions can round out the meal beautifully. While this is a Mexican-inspired dish, it’s also wonderfully versatile, much like our popular Bruschetta Chicken which takes Italian flavours in a new direction.

• A Crisp Green Salad: A simple salad with a zesty lime vinaigrette cuts through the richness of the beef and cheese.
• Avocado or Guacamole: A scoop of creamy guacamole or a few slices of fresh avocado adds a lovely freshness and texture.
• Drink Pairing: A light Mexican lager like Corona or a cold, crisp Sauvignon Blanc works wonderfully. For a non-alcoholic option, a lime and soda is refreshing.

Frequently Asked Questions

Beef Skillet Enchiladas

A quick and easy one-pan meal featuring seasoned beef mince, beans, and tortillas simmered in a rich tomato sauce and topped with melted cheese. This deconstructed enchilada dish is perfect for a satisfying weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Tex-Mex

Calories: 590

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 500 g lean beef mince
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/4 tsp chilli powder or more, to taste
• 400 g tin chopped tomatoes
• 2 tbsp tomato purée
• 250 ml beef stock
• 400 g tin black beans drained and rinsed
• 6-8 small corn tortillas cut into quarters or strips
• 150 g mature cheddar cheese grated
• Salt and freshly ground black pepper to taste

For Garnish (optional)

• Fresh coriander chopped
• Soured cream or Greek yoghurt
• Sliced red onion or spring onions

Method

 

1. Sauté the Aromatics: Heat the olive oil in a large, oven-safe skillet or frying pan over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Brown the Beef: Add the beef mince to the skillet. Break it up with a wooden spoon and cook until it’s browned all over. I find that letting the beef sit for a minute or two without stirring helps it develop a lovely brown crust. For more on this, Serious Eats has a great guide on browning mince properly. Drain off any excess fat if necessary.
3. Add Spices and Sauce: Stir in the ground cumin, smoked paprika, oregano, and chilli powder. Cook for about 30 seconds until the spices are fragrant. Pour in the chopped tomatoes, tomato purée, and beef stock. Season with salt and pepper, stir everything together, and bring to a simmer.
4. Simmer the Sauce: Reduce the heat to low, cover the skillet, and let the sauce simmer gently for 10 minutes. This allows the beef to become tender and the sauce to thicken slightly.
5. Incorporate Beans and Tortillas: Stir the drained black beans into the beef mixture. Next, gently fold in the quartered corn tortillas until they are submerged in the sauce. The idea behind traditional enchiladas is to soften the tortilla in sauce, and we're doing that right in the pan.
6. Melt the Cheese: Sprinkle the grated cheddar cheese evenly over the top of the mixture. You can either place a lid on the skillet and let the cheese melt on the hob over a low heat for 3-5 minutes, or for a golden, bubbly top, place the entire skillet under a preheated hot grill for 2-3 minutes. Keep a close eye on it to prevent it from burning.
7. Rest and Garnish: Remove the skillet from the heat and let it stand for 5 minutes. This helps the sauce settle and makes it easier to serve. Garnish with fresh coriander, a dollop of soured cream, and some sliced red onion before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.

I really hope you enjoy making these Beef Skillet Enchiladas. It’s one of those reliable, satisfying recipes that brings so much comfort to our dinner table, and I’m thrilled to share it with you. If you give it a try, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking, Sara.