Speedy One-Pan Beef Enchilada Skillet
This Speedy One-Pan Beef Enchilada Skillet offers a quick and easy way to enjoy the flavors of enchiladas without the hassle of rolling. Ground beef, onions, and bell peppers are simmered in a rich enchilada sauce with tortillas and cheese for a satisfying meal.
Equipment
- Large, oven-safe skillet
Ingredients
Main Ingredients
- 1 lb 80/20 lean ground beef (450g)
- 1 medium onion chopped
- 1 bell pepper (any color) chopped
- 3 cloves garlic minced
- 1 can (10 oz) diced tomatoes with green chiles (Rotel) undrained
- 1 can (19 oz) red enchilada sauce
- 8-10 corn tortillas torn into bite-sized pieces
- 1.5 cups shredded Mexican blend cheese
Seasonings
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Optional Toppings
- Fresh cilantro for serving
- sour cream for serving
- avocado for serving
- jalapeños for serving
Instructions
Cooking Instructions
- In a large, oven-safe skillet, cook the ground beef over medium-high heat until no pink remains, then drain any excess grease.
- Add the chopped onion and bell pepper to the skillet and sauté for 5-7 minutes until soft. Stir in minced garlic, cumin, and chili powder, and cook for another minute until fragrant.
- Pour in the undrained diced tomatoes with green chiles and enchilada sauce, then stir to combine and simmer gently.
- Tear corn tortillas into bite-sized pieces and stir them into the beef and sauce mixture, ensuring they are well coated.
- Sprinkle the shredded cheese evenly over the top of the skillet mixture.
- Cover the skillet and simmer for 5-7 minutes until the tortillas soften and the cheese is melted and bubbly.
- Remove from heat and garnish with fresh cilantro or other toppings, then serve directly from the skillet.
Notes
For extra heat, add a pinch of cayenne pepper with the cumin and chili powder. Taste and adjust seasonings as needed before adding the tortillas.