Beef Enchilada Skillet

Name: Beef Enchilada Skillet (20-Minute One-Pan)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 12 white corn tortillas; 1 lb ground beef; 1 medium yellow onion, diced; 1 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp dried oregano; salt, to taste; black pepper, to taste; 1 tbsp minced garlic; 2 (10 oz) cans red enchilada sauce; 1 cup shredded Chihuahua cheese; 1 cup shredded Colby Jack cheese; fresh cilantro, for garnish; sour cream, for serving

This Beef Enchilada Skillet layers seasoned ground beef, white corn tortillas, and enchilada sauce in a single skillet, delivering a complete Mexican-inspired dinner in 20 minutes with minimal cleanup.

🌍Mexican-inspired 🏷️Beef enchilada 🏷️Skillet dinner 🏷️Casserole 🏷️Ground beef One-pan

🏷️

🏷️Weeknight dinner

-0:00

cookinginthemidwestonTikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by cookinginthemidwest

-0:00

cookinginthemidwestonTikTok

Ingredients

12 white corn tortillas
1 lb ground beef
1 medium yellow onion, diced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried oregano
salt, to taste
black pepper, to taste
1 tbsp minced garlic
2 (10 oz) cans red enchilada sauce
1 cup shredded Chihuahua cheese
1 cup shredded Colby Jack cheese
fresh cilantro, for garnishoptional
sour cream, for servingoptional

16 Ingredients

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Instructions

1
Cut the stack of corn tortillas into small, bite-sized squares.
2
In a large oven-safe skillet over medium-high heat, add the ground beef and diced onion.
3
Add the chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Use a spatula or meat chopper to break up the beef.
4
Cook until the beef is browned and the onions are softened, about 5-7 minutes.
5
Stir in the minced garlic, followed by the chopped tortillas. Mix everything together.
6
Pour in both cans of red enchilada sauce and stir until everything is well coated.
7
Stir in the shredded Chihuahua cheese until it's melted and incorporated into the mixture.
8
Sprinkle the shredded Colby Jack cheese evenly over the top.
9
Transfer the skillet to a preheated oven or under the broiler for 2-3 minutes, just until the cheese is fully melted and bubbly.
10
Remove from the oven and garnish with fresh cilantro, if desired. Serve hot, with an optional dollop of sour cream.

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Tips & Notes

Pro tips

Brown the ground beef fully and drain excess fat before layering to prevent a greasy skillet.
Warm the enchilada sauce slightly before adding to help it distribute evenly and cook faster.
Layer tortillas and filling alternately, starting and ending with sauce, to ensure the top tortillas soften and integrate.
Add cheese in the final 2–3 minutes of cooking so it melts without browning too much.

Substitutions

Ground beef → ground turkey or shredded rotisserie chicken (adjust cumin and chili powder to taste)
White corn tortillas → flour tortillas or corn tortillas (any color)
Canned enchilada sauce → homemade red sauce or salsa roja

Storage & make-ahead

Store leftovers covered in the refrigerator for up to 3 days; reheat gently in a skillet or oven at 350°F until warmed through.

Equipment

10–12 inch skillet

Common Questions

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas work well, though they're slightly less traditional. They may absorb sauce differently, so monitor the skillet to avoid over-soaking.