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This filling one-pan beef enchilada dish turns a traditional favorite into a simpler skillet meal that's ideal for hectic evenings. You'll get all those rich flavors you crave without having to fuss with wrapping individual enchiladas—making dinner so much easier when you're short on time.
I came up with this quicker approach after coming home completely wiped out from work when the idea of stuffing and rolling enchiladas seemed way too much. Surprisingly, my family liked this broken-down version better—they loved how every forkful had the perfect amount of sauce and filling.
Ingredients
- Olive oil: Adds subtle flavor and helps veggies cook evenly
- Yellow onions: Bring natural sweetness as they brown and build the base taste
- Minced garlic: Gives that wonderful smell and taste throughout the dish
- Lean ground beef: Packs plenty of protein without too much grease
- Beef stock: Keeps everything juicy while boosting the savory taste
- Taco seasoning packets: Make flavoring quick and consistent
- Red chile enchilada sauce: Brings real Mexican flavor without extra work
- Black beans: Add extra protein and nice chunky texture
- Corn tortillas: Cut into pieces, they thicken everything when mixed in
- Mexican cheese blend: Creates that amazing gooey topping everyone loves
- Fresh cilantro: Adds a pop of freshness against the rich flavors
- Jalapeños: Let spice lovers add as much heat as they want
Step-by-Step Instructions
- Cook The Flavor Base:
- Let those chopped onions sizzle in olive oil over medium-high heat for about 8 minutes until they turn see-through and get slightly brown at the edges. Don't rush this part—soft, golden onions create amazing flavor for the whole dish. Toss in the garlic just for the last minute so it won't burn.
- Cook The Meat:
- Throw in your ground beef with the onion mix and break it up using a wooden spoon while you stir it around. You want small, even pieces mixed well with the onions and garlic. Keep cooking until you don't see any pink, about 6 minutes total. The meat should be cooked through but still moist.
- Mix In Seasonings:
- Add your beef stock and taco seasoning, then bring everything to a good bubble. This step gets all that flavor into the meat while making a base that'll blend with the enchilada sauce later. Wait for it to get a bit thicker, which shows the seasonings are mixed in well—should take about 90 seconds.
- Save Some For Later:
- Take out 2 cups of your seasoned beef mix if you want to make another meal tomorrow. Let it cool all the way before putting it in the fridge. Make sure to give it the full 30 minutes to cool—that's important for keeping it safe to eat later.
- Build Your Dish:
- Pour enchilada sauce and black beans into what's left of your beef mix in the skillet. This gives you that classic enchilada taste while making the meal more filling. Mix in the tortilla pieces, making sure they get coated with sauce. This takes the place of rolling enchiladas but makes sure you get tortilla in every bite.
- Add The Cheese:
- Scatter your Mexican cheese blend all over the top and broil for around 4 minutes. Keep an eye on it since broilers can be tricky. You want the cheese completely melted with some nice brown spots that add extra flavor and texture.
- Finish And Dig In:
- Top with fresh cilantro and jalapeño slices for brightness and some kick if you want it. Serve it right from the pan for a homey touch that also keeps everything hot while you eat.
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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 store. That rich flavor turns this simple meal into something that tastes like it came from a restaurant without much extra work.
Make It Your Own
Feel free to change things up based on what your family likes. Try adding some chopped bell peppers when you cook the onions, swap ground turkey instead of beef, or throw in some corn with the beans. If you don't eat meat, use extra beans and some cooked mushrooms instead. No matter what you put in, the basic cooking steps stay the same.
Storing And Reheating
Your skillet enchiladas will stay good in a sealed container in the fridge for about 3 days. They actually taste even better the next day as all the spices blend together overnight. When you want to reheat, wrap it in foil and warm it in a 350°F oven for around 20 minutes, or zap single portions in the microwave for 1-2 minutes. Add a little water before heating to keep it from drying out.
Transform Leftovers
That extra seasoned beef you saved can start so many quick meals. Mix it with pasta and some cheese for a Mexican twist on pasta night, stuff it in bell peppers with rice and bake them, or use it to fill quesadillas. Planning like this makes cooking on busy nights way easier and helps you use up all your food.
Serving Suggestions
These skillet enchiladas go great with a simple green salad dressed with just lime juice and olive oil. Add some Mexican rice if you've got bigger appetites to feed, or sliced avocado for something creamy and healthy on the side. For a full Mexican dinner experience, put out small bowls of sour cream, extra enchilada sauce, and lime wedges so everyone can dress up their own plate.
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Frequently Asked Questions
- → What’s the best way to keep leftovers?
Keep leftovers in a sealed container in the fridge for up to 3 days. Heat them back up in the microwave or a skillet until they're hot.
- → What are some extra topping ideas?
Add diced avocado, a dollop of sour cream, or a splash of lime for more flavor.
- → What if I prefer something other than beef?
Try swapping the beef for ground turkey, chicken, or a plant-based option. They all work great!
- → What sides go well with it?
Serve it alongside Mexican rice, a green salad, or roasted veggies for a complete plate.
- → How do I make this gluten-free?
Choose gluten-free tortillas and taco seasoning to make this dish work for those avoiding gluten.