Beef and Cheese Enchilada Skillet (One-Pan) | CookOS

Beef and Cheese Enchilada Skillet

Name: Beef and Cheese Enchilada Skillet (One-Pan)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 tbsp olive oil; 1 lb ground beef; 1/2 large onion, diced; 2 tbsp taco seasoning; 1 cup long-grain white rice, uncooked; 1 (15 oz) can black beans, undrained; 1 (10 oz) can red enchilada sauce; 2 cups chicken broth; 1 tsp tomato bouillon powder; 2 cups shredded Mexican cheese blend; 1 cup tortilla chips, crushed; 1/4 cup diced tomatoes; 2 tbsp sliced green onions; Mild taco sauce, for drizzling; 1/2 avocado, sliced

A one-pan beef and cheese enchilada skillet combining ground beef, rice, black beans, and enchilada sauce topped with melted cheese and tortilla chips. This 30-minute Tex-Mex dinner is hearty, customizable, and requires minimal cleanup.

🌍Tex-Mex 🏷️Enchilada skillet 🏷️Ground beef 🏷️One-pan meal 🏷️Weeknight dinner 30-minute meal

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by caitlynskitchen

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Ingredients

1 tbsp olive oil
1 lb ground beef
1/2 large onion, diced
2 tbsp taco seasoning
1 cup long-grain white rice, uncooked
1 (15 oz) can black beans, undrained
1 (10 oz) can red enchilada sauce
2 cups chicken broth
1 tsp tomato bouillon powder
2 cups shredded Mexican cheese blend
1 cup tortilla chips, crushedoptional
1/4 cup diced tomatoesoptional
2 tbsp sliced green onionsoptional
Mild taco sauce, for drizzlingoptional
1/2 avocado, slicedoptional

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Instructions

1
Heat olive oil in a large skillet with a lid over medium-high heat.
2
Add the ground beef and diced onion. Cook, breaking up the meat, until the beef is browned.
3
Carefully drain off any excess grease from the skillet.
4
Stir in the taco seasoning, uncooked rice, undrained black beans, enchilada sauce, chicken broth, and tomato bouillon powder until well combined.
5
Bring the mixture to a boil, then reduce the heat to low.
6
Cover the skillet and let it simmer for 10-15 minutes, until most of the liquid has been absorbed and the rice is tender.
7
Turn off the heat and let the skillet rest, still covered, for 5-10 minutes.
8
Uncover and top with shredded cheese and crushed tortilla chips.
9
Garnish with diced tomatoes, sliced green onions, a drizzle of mild taco sauce, and sliced avocado. Serve immediately.

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Tips & Notes

Pro tips

Brown the ground beef thoroughly and drain excess fat before adding rice and liquid to prevent a greasy skillet.
Use chicken broth as your base liquid; the tomato bouillon powder adds concentrated flavor without extra seasoning.
Add cheese and toppings in the last 2–3 minutes so cheese melts evenly without over-cooking the rice underneath.
Stir the skillet once during the first 10 minutes of simmering, then leave undisturbed so rice cooks evenly and absorbs liquid.

Substitutions

Ground beef → ground turkey or chicken (same amount; brown for 5–7 minutes)
Red enchilada sauce → salsa or tomato sauce mixed with chili powder (same 10 oz volume)
Mexican cheese blend → cheddar, Monterey Jack, or a 1:1 blend of both (2 cups total)
Chicken broth → beef broth or vegetable broth (same amount)

Storage & make-ahead

Store in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop with a splash of broth.

Common Questions

Can I use a different type of ground meat?

Yes. Ground turkey or chicken work well as leaner substitutes; use the same 1 lb amount and brown for similar time.

Can I make this ahead?

Prepare and cook the skillet, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore moisture.