Beef Enchilada Skillet (One-Pan, 20 Minutes) | CookOS

Beef Enchilada Skillet

Name: Beef Enchilada Skillet (One-Pan, 20 Minutes)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 small yellow onion, diced; 2 tbsp taco seasoning; 2 cloves garlic, minced; 12 corn tortillas, cut into squares; 2 cans (10 oz each) red enchilada sauce; 1 cup shredded Chihuahua cheese; 1 cup shredded Colby Jack cheese; Fresh cilantro, for garnish; Sour cream, for serving

This one-pan Beef Enchilada Skillet combines seasoned ground beef, corn tortillas, and red enchilada sauce topped with melted cheese—a cheesy weeknight dinner ready in about 20 minutes with no extra dishes.

🌍Tex-Mex 🏷️Beef enchilada skillet 🏷️One-pan meal 🏷️Ground beef 🏷️Weeknight dinner Easy recipe

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

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Ingredients

1 lb ground beef
1 small yellow onion, diced
2 tbsp taco seasoning
2 cloves garlic, minced
12 corn tortillas, cut into squares
2 cans (10 oz each) red enchilada sauce
1 cup shredded Chihuahua cheese
1 cup shredded Colby Jack cheese
Fresh cilantro, for garnishoptional
Sour cream, for servingoptional

10 Ingredients

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Instructions

1
Heat a large skillet over medium heat. Add the ground beef, diced onion, and taco seasoning.
2
Break up the beef and cook until it's browned and the onions are soft.
3
Add the minced garlic and cook for another minute until fragrant.
4
Add the chopped corn tortillas to the skillet and stir to combine with the beef mixture.
5
Pour in both cans of red enchilada sauce and stir everything together until the tortillas are well-coated.
6
Stir in the shredded Chihuahua cheese until it's melted and incorporated into the mixture.
7
Top the entire skillet with the shredded Colby Jack cheese.
8
Place the skillet in a preheated oven or cover with a lid on the stovetop until the cheese is fully melted and bubbly.
9
Garnish with fresh cilantro and serve with a dollop of sour cream, if desired.

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Tips & Notes

Pro tips

Brown the ground beef fully and drain excess fat before adding sauce to prevent a greasy skillet.
Cut tortillas into uniform squares so they cook evenly and distribute throughout the pan without clumping.
Mix both cheeses together before topping to ensure even distribution and better melting across the skillet.
Finish under the broiler for 1–2 minutes if the cheese isn't as golden as you'd like without overcooking the tortillas.

Substitutions

Ground beef → ground turkey or ground chicken (use the same weight; may need 1 tbsp extra oil for poultry)
Red enchilada sauce → green salsa (salsa verde) for a tangier, fresher flavor
Chihuahua and Colby Jack → Monterey Jack, sharp cheddar, or Mexican blend cheese (any 2 cups shredded)
Corn tortillas → flour tortillas (note: texture will be softer; reduce cooking time slightly)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat in a 350°F oven, covered, for 10–15 minutes until warmed through.

Equipment

12-inch cast-iron or oven-safe skillet · broiler (optional, for finishing)

Common Questions

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work as a substitute, though corn tortillas are traditional for enchiladas and hold up better in sauce. Cut them into squares the same way.

What cheese can I use if I don't have Chihuahua or Colby Jack?

Monterey Jack, sharp cheddar, or a blend of mozzarella and cheddar all melt well and deliver similar flavor to this dish.

How do I store and reheat leftovers?

Cover and refrigerate for up to 3 days. Reheat in a 350°F oven for 10–15 minutes, covered with foil, until heated through.

Can I make this ahead?

Yes. Assemble the skillet (beef, tortillas, sauce, and cheese) in an oven-safe pan up to 4 hours ahead, then bake at 350°F for 15–20 minutes until bubbly.