One-Pan Beef Enchilada Skillet

Why You’ll Love One-Pan Beef Enchilada Skillet Recipe

I love this recipe because it saves time and dishes while still delivering big flavor. There’s no rolling or assembling, just simple steps and a short bake time. I also appreciate how filling and protein-rich it is, making it a complete dinner that everyone looks forward to.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons neutral oil
1 lb ground sirloin or beef (90/10)
1/2 red onion, diced
1 poblano pepper, diced
4 garlic cloves, minced
2 teaspoons ancho chile powder
1/2 teaspoon chipotle chile powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
2 cups enchilada sauce
1 – 15 oz can of black beans, drained and rinsed
1 cup fresh corn kernels
6 corn tortillas, cut into wedges
1 1/2 cups shredded monterey jack cheese
1 pint cherry tomatoes, halved
1/2 cup minced fresh cilantro
1 lime, juiced
1/3 cup Mexican crema
kosher salt and cracked black pepper

Directions

I start by preheating the oven to 400°F so it’s ready once the skillet is assembled. In a small bowl, I mix together the ancho chile powder, chipotle chile powder, cumin, oregano, onion powder, and garlic powder and set the seasoning aside.

I heat the oil in a large oven-safe skillet over medium heat, then add the ground beef and cook it until browned, breaking it up as it cooks. I sprinkle in the seasoning blend, stir well, and add the onion, poblano pepper, and garlic. I continue cooking until the vegetables soften, seasoning with salt and pepper along the way.

I stir in the black beans, corn, and enchilada sauce, then add the tortilla wedges and gently mix until everything is evenly coated. I sprinkle the cheese over the top and transfer the skillet to the oven.

I bake the skillet until the cheese is melted, bubbling, and lightly browned. While it bakes, I mix the cherry tomatoes, cilantro, and lime juice together and season lightly. Once the skillet is done, I let it rest briefly, then top it with the tomato mixture and drizzle with Mexican crema.

Servings and Timing

I make this recipe to serve 6 people. Prep time takes about 15 minutes, cook time is roughly 30 minutes, and the total time comes out to around 45 minutes.

Variations

I like using ground turkey or chicken when I want a lighter version. Sometimes I swap black beans for pinto beans or add sliced jalapeños for extra heat. I also enjoy using a mix of cheeses like cheddar and pepper jack for a different flavor profile.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to four days. To reheat, I warm individual portions in the microwave or reheat the entire skillet in the oven until heated through. I add a small splash of enchilada sauce if it needs extra moisture.

FAQs

Can I make this recipe ahead of time?

I often prepare it earlier in the day and reheat it just before serving.

Do I need an oven-safe skillet?

I prefer one, but I can also transfer everything to a baking dish before adding the cheese.

Can I make this dish spicy?

I add extra chipotle powder or fresh jalapeños when I want more heat.

What enchilada sauce works best?

I usually use red enchilada sauce, but green works well too.

Can I make this gluten-free?

I make sure the tortillas and enchilada sauce are certified gluten-free.

Why let the skillet rest before serving?

I let it rest so the sauce thickens slightly and the layers set.

Can I skip the crema?

I sometimes replace it with sour cream or leave it out entirely.

What can I serve with this?

I like serving it with a simple green salad or sliced avocado.

Can I freeze leftovers?

I freeze portions in airtight containers for up to two months.

Will the tortillas get soggy?

I find they soften nicely while still holding texture after baking.

Conclusion

This one-pan beef enchilada skillet is one of my favorite easy dinners because it delivers bold flavor with minimal effort. I love how comforting and cheesy it is, while still being simple enough for any night of the week. It’s the kind of recipe I keep coming back to when I want something reliable and delicious.