If you’re craving bold Mexican flavor in just one pan on your weeknight dinner menu, this is exactly what you need. These authentic beef skillet enchiladas are smoky, saucy, and cheesy — ready in just under 40 minutes. There’s no rolling, no fuss, just real comfort food that you and your whole family are going to love. And since everything cooks in just one skillet, there’s less mess in your kitchen and less cleanup afterward.
Ingredients
Here’s the list of all the ingredients that you’ll need for making this recipe
For the Beef Filling
- 1 lb ground beef (preferably 80/20)
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp dried oregano (preferably Mexican oregano)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and freshly ground black pepper, to taste
- 1 cup black beans, drained and rinsed
- 3/4 cup corn kernels (fresh, canned, or frozen)
Enchilada Sauce
- 2 tbsp all-purpose flour
- 2 tbsp vegetable oil
- 2 tbsp chili powder
- 1/2 tsp garlic powder
- 1 tsp ground cumin
- 1/4 tsp dried oregano
- 1/4 tsp onion powder
- 1/4 tsp cayenne pepper (optional)
- 2 cups low-sodium chicken or beef broth
- 1/2 cup tomato sauce
- Salt to taste
Assembly
- 8 small corn tortillas, cut into quarters
- Fresh chopped cilantro, for garnishing
- 2 cups shredded Mexican cheese blend (or use cheddar/Monterey Jack)
- Sour cream for serving
- Diced avocado or guacamole (optional)
Step-by-step Instructions
Make the Beef Filling
Take a large oven-safe skillet, cast iron works best for this. Grease the skillet lightly with oil. Cook the ground beef over medium heat. Make sure the heat is steady and cook the beef until it’s browned and crumbly. If needed, drain off any excess fat. I personally like to leave a bit for added flavor.
Now, add the chopped onions and cook for about 3 to 4 minutes, until the onions become soft
Add the garlic, cumin, paprika, oregano, chili powder, salt, and pepper. Cook for another minute or until the mixture becomes fragrant. Then remove the mixture from the skillet and set it aside.
Make the Enchilada Sauce (in the same skillet)
Wipe the skillet clean. Now it’s time to make the sauce in the same skillet. Add a bit of oil and heat it over medium heat.
Once hot, whisk in the flour and cook for about 1 minute, until a roux forms.
Add the chili powder, cumin, garlic powder, onion powder, and cayenne pepper, stirring constantly for 30 to 40 seconds to toast the spices.
Gradually whisk in the broth and tomato sauce, bringing it to a simmer. Let it cook for 5 to 6 minutes, or until it thickens slightly. Add salt to taste.
Assemble in the Skillet
Add the beef mixture to the sauce in the skillet.
Add corns and black beans at this point. Its optional but I like to add in mine both for nutrition and flavor.
Add quartered corn tortillas while stirring gently to coat everything well.
Sprinkle your favorite cheese evenly over the top.
Bake (or Stovetop Melt)
Preheat oven to 375°F (190°C). Bake the skillet in the oven uncovered for about 10–12 minutes or until cheese is bubbly and golden.
Cover and cook on low heat on the stovetop until cheese melts evenly.
Garnish and Serve
Let it rest for 5 minutes. Top with chopped cilantro, a dollop of sour cream, and diced avocado.
Serve hot with lime wedges on the side and maybe a cold diet drink.
Tips for Blog Readers
- Make it ahead: The beef mixture and sauce can be made a day in advance.
- Spice control: If you prefer a milder dish you can skip the cayenne or add a chopped chipotle in adobo for deep heat.
- Tortilla tip: Slightly toast the tortillas before cutting if you like a bit more texture.
- Variations: Swap beef for shredded rotisserie chicken if you like.
What to serve with
Mexican Rice (Arroz Rojo)
A classic side made with tomato, garlic, onion, and spices. It’s fluffy, savory, and pairs perfectly with saucy enchiladas.
Refried Beans
Creamy, comforting, and full of flavor—refried pinto or black beans add richness and round out the meal. Bonus: they’re great for scooping with chips or spreading on tortillas too.
3. Guacamole
Cool, fresh, and zesty—guacamole balances the bold flavors of enchiladas with creamy avocado, lime juice, and a hint of chili. It adds color and freshness to the plate.
To keep enchiladas from sticking to the bottom of the pan, start by lightly greasing your baking dish or skillet with oil or nonstick spray. Then, always spread a thin layer of enchilada sauce on the bottom before adding your tortillas — this not only prevents sticking but also infuses the base with flavor.
If you’re using corn tortillas, warming or lightly frying them first makes them more pliable and less prone to tearing or sticking.
For skillet enchiladas, toasting the tortilla pieces briefly before mixing them in helps maintain texture. Avoid overbaking, as this can dry out the sauce and cause sticking; covering with foil for most of the bake time helps retain moisture. Finally, using a nonstick or enameled pan makes a big difference in cleanup and presentation.
Enchiladas often turn out soggy when the tortillas absorb too much moisture or the sauce-to-filling ratio isn’t balanced. One key culprit is not prepping the tortillas properly — if you use corn tortillas straight from the package, they soak up sauce and break down. Lightly frying or warming the tortillas before assembling creates a barrier that helps them hold their shape.
Another reason could be too much sauce; while enchiladas should be saucy, drowning them can lead to a mushy texture. Also, overbaking causes the sauce to steam instead of thicken, making everything softer. For crispier results, use less sauce, toast or fry the tortillas first, and bake uncovered for the last few minutes to let the top layer caramelize slightly.