Take the hassle out of making enchiladas by preparing this simple ground beef enchilada skillet. This one-pan meal takes just 30-minutes to prepare and is gluten-free. Don’t forget the toppings!!!
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What you’ll love about this recipe
- It’s so simple! This enchilada skillet allows you to enjoy the same beef enchilada flavors you know and love without the hassle of having to roll up the enchiladas. Cutting out this step saves some time as well. From start to finish this meal takes just 30-minutes to prepare.
- It’s a one-skillet meal! From browning the ground beef to baking, the whole thing is prepared in one skillet. This means it is light on clean-up!!! And I’m pretty sure that everyone can agree that’s a win.
- You can make it your own! There are numerous ways to customize this skillet dinner. From adding corn, beans, and/or peppers to choosing your favorite enchilada sauce to crowning it with your favorite toppings, the possibilities are endless.
Ingredients (+ notes & substitutions)
- Ground beef
- White onion: Could sub for yellow.
- Garlic: If you prefer, you may substitute the fresh garlic for two teaspoons of garlic powder.
- Oregano: Preferably Mexican oregano.
- Kosher salt
- Ground black pepper
- Red enchilada sauce: You may choose any brand of red enchilada sauce My personal favorite is brand is Las Palmas. It’s super flavorful and comes in mild, medium, or hot so you can control the level of heat.
- Soft corn tortillas: White or yellow. They will need to be cut into strips approximately one and one half inches wide.
- Shredded cheese: You can use cheddar, Monterey Jack, pepper Jack, Chihuahua, or Oaxaca, queso quesadilla. Or a combination of any of the aforementioned.
- Optional toppings: Suggestions include sour cream, sliced black olives, diced onions, sliced green onions, diced tomatoes, cilantro, salsa, hot sauce, sliced avocado, and/or guacamole.
How to make this beef enchilada skillet (+ tips)
1. Preheat your oven to 350 degrees.
2. Heat a large oven-safe skillet, preferably cast-iron, over medium-high heat. Add the ground beef and cook for five minutes, breaking it apart with a wooden spoon or spatula.
3. Use a colander over the sink to drain the liquid from the ground beef then return it to the skillet over medium-high heat. Add the onion, garlic, oregano, cumin, salt, and black pepper and cook for another minute.
4. Reduce heat to low and stir in the enchilada sauce. Add the corn tortilla strips and stir gently to combine. ** If you desire you can add a can of corn or beans at this point.
5. Top with shredded cheese.
Transfer to the oven to bake for 15-20 minutes until the cheese is melted and it’s bubbling around the edges. Remove from the oven and serve warm with your choice of toppings.
Storage
Cover tightly or transfer to an airtight container for up to four days.
Recommended Products
What to serve with this ground beef enchilada skillet:
- Mexican rice or this cilantro lime rice.
- Refried beans or these salsa verde pinto beans.
- Chips and salsa.
- Chips and guacamole and/or chips and queso.
More enchilada recipes you may enjoy:
- Beef Enchilada Soup: This super simple ground beef enchilada soup brings the flavor you know and love, requires just a handful of ingredients, and takes only 25-minutes. Naturally gluten-free.
- Hatch Chile Chicken Enchiladas: Hatch chile chicken enchiladas are a great way to make use of hatch chiles while they are in season. These made from scratch enchiladas feature a creamy chicken filling and homemade hatch chile enchilada sauce. Naturally gluten-free.
- Verde Chicken Enchilada Bowls: An excellent choice for lunch or dinner; these fresh and flavorful verdé chicken enchilada bowls combine cilantro lime rice, tender shredded chicken, homemade verdé enchilada sauce, and your choice of toppings. Naturally gluten-free and dairy-free adaptable.
- Green Goddess Enchiladas: Get your daily dose of greens from these vegetarian green goddess enchiladas. These spinach, cheese, and onion enchiladas are smothered in verde sauce and heaped with sautéed broccoli and zucchini. Naturally gluten-free.
If you make these ground beef cast iron skillet enchiladas I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Beef Enchilada Skillet
Take the hassle out of making enchiladas by preparing this simple ground beef enchilada skillet. This one-pan meal takes just 30-minutes to prepare and is gluten-free. Don't forget the toppings!!!
Ingredients
- 1 1/2 pounds ground beef
- 1 small white onion, diced
- 4 cloves garlic
- 1 tablespoon oregano, preferably Mexican
- 2 teaspoons ground cumin
- 1 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1-15 ounce can red enchilada sauce
- 8 soft corn tortillas, cut into 1-1.5" strips
- 2 cups shredded cheese such as sharp cheddar, pepper Jack, or Monterey Jack
Instructions
- Preheat oven to 350 degrees.
- Heat a large oven-safe skillet, preferably cast-iron, over medium-high heat. Add the ground beef and cook for five minutes, breaking it apart with a wooden spoon or spatula.
- Use a colander over the sink to drain the liquid from the ground beef then return it to the skillet over medium-high heat. Add the onion, garlic, oregano, cumin, salt, and black pepper and cook for another minute.
- Reduce heat to low and stir in the enchilada sauce. Add the corn tortilla strips and stir gently to combine.
- Top with the shredded cheese and transfer to the oven to bake for 15-20 minutes until the cheese is melted and it's bubbling around the edges.
- Remove from oven and serve warm with your choice of toppings.
Storage: Cover tightly or transfer to an airtight container for up to four days.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 546Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 139mgSodium: 1062mgCarbohydrates: 18gFiber: 3gSugar: 4gProtein: 42g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
Babs
Sunday 2nd of October 2022
The recipe looks great BUT draining the “juice” off the beef and washing it down the drain is a BAD move. That “juice” is mostly fat and will congeal in the pipes and clog the drain over time or get washed into the big waste water pipe. Always drain beef over a bowl. Let the fat cool and harden then throw it in the garbage or better yet, use it next time you want a flavorful fat to sauté onions.