The Ultimate Easy Beef Skillet Enchiladas Recipe

Do you ever find yourself in that familiar weeknight predicament, wanting a meal that’s exciting and full of flavour but dreading the thought of all the washing up afterwards? We’ve all been there. But what if we told you it was possible to enjoy the hearty, cheesy, and saucy delight of enchiladas without the hassle of rolling and baking, using just a single pan?

Well, that’s precisely what we’re sharing today. This is our trusted, foolproof, and incredibly tasty **Easy Beef Skillet Enchiladas Recipe**. It delivers all the classic flavours of the beloved Mexican-inspired dish but cleverly reimagines it as a straightforward, speedy skillet dinner that the entire family will love. Forget long evenings spent in the kitchen; we’re talking about a satisfying, flavour-filled meal on your table in under 30 minutes. Let’s get started!

Why You’ll Love This Recipe

• One-Pan Wonder: Everything is cooked together in one skillet. This approach means you get maximum flavour with minimal clean-up. It’s the ideal solution for hectic weeknights when you fancy a home-cooked meal without any stress.
• Ready in 30 Minutes: This is the definitive quick enchilada dinner. From the moment you start chopping the onion to sprinkling the last bit of cheese, you’re less than half an hour away from an amazing meal.
• Packed with Flavour: We use a delicious medley of seasoned ground beef, zesty enchilada sauce, black beans, sweetcorn, and gooey melted cheese. Each mouthful is a true celebration of different textures and tastes.
• Completely Customisable: Consider this recipe an excellent starting point. You can effortlessly switch up the ingredients, tweak the spice level, or load it up with your favourite toppings to make it uniquely yours.

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g lean beef mince
• 1 tbsp taco seasoning
• 400g can black beans, rinsed and drained
• 200g can sweetcorn, drained
• 400ml enchilada sauce
• 6 small flour or corn tortillas, cut into bite-sized strips
• 150g mature cheddar cheese, grated
• Salt and freshly ground black pepper, to taste
• Fresh coriander, chopped (for garnish)
• Sour cream or Greek yoghurt (for serving)
• 1 avocado, diced (for serving)

Step-by-Step Guide to Perfect Skillet Enchiladas

Creating this dish is remarkably simple. We’ve outlined the process in a few easy-to-follow stages. Find your largest oven-safe skillet, and let’s get on with making this wonderful Mexican skillet meal.

Step 1: Sauté the Aromatics and Brown the Beef

1. Start by placing a large, deep skillet or a cast-iron pan over a medium-high heat and pour in the olive oil.
2. When the oil begins to shimmer, tip in the chopped onion and cook for 3–4 minutes until it has softened and turned translucent.
3. Toss in the minced garlic and continue to cook for another minute until it becomes fragrant. Make sure it doesn’t catch and burn.
4. Add the lean beef mince to the pan. Use a wooden spoon to break it apart as it cooks. Continue until it is browned all over, which will take around 5–7 minutes. Carefully drain away any excess fat.

Step 2: Build the Flavourful Enchilada Base

1. Sprinkle the taco seasoning over the browned beef, stirring well to ensure it’s evenly coated. Let it cook for one minute; this helps to toast the spices and really bring out their flavour.
2. Pour in the enchilada sauce, followed by the drained black beans and sweetcorn. Give everything a good stir to combine all the ingredients.
3. Bring the mixture to a gentle simmer and allow it to bubble away for about 5 minutes. This lets all the wonderful flavours meld together. Season with a little salt and pepper to your liking.

Step 3: Assemble and Finish Your One-Pan Enchiladas

1. Turn the heat down to low. Carefully fold the tortilla strips into the beef and sauce mixture, ensuring they are nicely submerged. This deconstructed method is the secret to making these one-pan enchiladas so effortlessly.
2. Scatter the grated cheddar cheese evenly across the entire surface of the skillet.
3. Place a lid on the skillet (or use foil if you don’t have a lid) and allow it to simmer gently for 5–7 minutes. You’ll know it’s ready when the tortillas are soft and the cheese is gloriously melted and bubbly.
4. If your skillet is oven-safe, pop it under a hot grill for a couple of minutes to make the cheese golden and crispy. Just be sure to watch it closely so it doesn’t burn!

Tips, Tricks, and Tasty Variations

While this recipe for ground beef enchiladas is truly delicious just as it is, we believe the best recipes are those you can tailor to your own preferences or what’s available in your kitchen. Here are some of our top suggestions:

• Spice It Up: If you enjoy a bit of a kick, add a finely chopped jalapeño when you sauté the onion, or mix in a dash of cayenne pepper with the taco seasoning for extra warmth.
• Veggie Power: Don’t hesitate to pack in more vegetables! Diced bell peppers, courgettes, or mushrooms would all be fantastic additions. Simply sauté them along with the onion at the start of the recipe.
• Protein Swap: Not keen on beef? This dish is just as brilliant with turkey mince, leftover shredded chicken, or even crumbled chorizo. For a vegetarian alternative, you could double the amount of beans or introduce some lentils or crumbled tofu. If you’re after more simple one-pan meals, our Garlic Parmesan Chicken Pasta Recipe is another weeknight hero.
• Cheese Choices: We adore a good sharp cheddar, but Monterey Jack, Red Leicester, or even a spicy pepper jack cheese would work beautifully here. Why not try a combination for the ultimate cheesy topping?

How to Serve Your Beef Skillet Enchiladas

One of the great joys of this dish is adding the finishing touches. We find it’s fun to create a little toppings bar, allowing everyone to customise their serving. Bring the skillet straight to the table (placing it on a heatproof mat, of course!) and let everyone help themselves. Here are a few of our favourite ways to serve it:

• A generous spoonful of cooling sour cream or Greek yoghurt
• A sprinkle of freshly chopped coriander for a vibrant, fresh lift
• Creamy diced avocado or a big scoop of homemade guacamole
• Thinly sliced red onion or chopped spring onions
• A final squeeze of fresh lime juice to make all the flavours pop
• Your go-to salsa or a dash of hot sauce for an extra fiery kick

This dish is certainly a satisfying meal in its own right, but a crisp green salad or some flavourful Mexican Street Corn (Elotes) would be a perfect companion.

If you love the ease of this meal, you may also enjoy our simple Low Carb Chicken Casserole, which provides another fantastic way to serve up a comforting dinner with very little fuss.

FAQ

Your New Favourite Weeknight Dinner Awaits!

And there you have it—a hearty, cheesy, and flavour-packed dinner that proves you don’t need to be in the kitchen for hours to make something truly satisfying. This easy beef skillet enchiladas recipe is a real game-changer for busy households, students, or anyone who appreciates a fantastic meal without the hassle. It’s comforting, delicious, and so easy to adapt.

So, the next time you’re stuck for dinner ideas, we really hope you give this recipe a go. We’re sure it will become a firm favourite in your regular meal plan. If you try it, we’d love to hear how it went! Please leave us a comment and a rating below—we always enjoy hearing from our readers!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 500g lean beef mince
• 1 tbsp taco seasoning
• 400g can black beans, rinsed and drained
• 200g can sweetcorn, drained
• 400ml enchilada sauce
• 6 small flour or corn tortillas, cut into bite-sized strips
• 150g mature cheddar cheese, grated
• Salt and freshly ground black pepper, to taste
• For serving: Fresh coriander, sour cream, and diced avocado

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sauté the onion for 3-4 minutes until softened, then add the garlic and cook for 1 minute until fragrant.
2. Add the beef mince, breaking it up as it cooks. Brown for 5-7 minutes, then drain any excess fat.
3. Stir in the taco seasoning and cook for one minute. Pour in the enchilada sauce, black beans, and sweetcorn. Stir to combine, bring to a simmer, and cook for 5 minutes. Season with salt and pepper.
4. Reduce heat to low and fold in the tortilla strips until they are submerged in the sauce.
5. Sprinkle the grated cheddar cheese evenly over the top. Cover and simmer gently for 5-7 minutes, or until the tortillas are soft and the cheese is melted and bubbly.
6. Optional: For a golden top, place the skillet under a hot grill for 1-2 minutes.
7. Garnish with fresh coriander and serve immediately with sour cream and avocado.

Nutrition (per serving): Calories: 689 kcal, Carbs: 55 g, Protein: 44 g, Fat: 27 g