One-Pan Beef Enchilada Skillet
This easy One-Pan Beef Enchilada Skillet is perfect for a quick and satisfying weeknight meal, combining flavorful beef, tortillas, and cheese all in one pan.
Equipment
- Large (10-12 inch) oven-safe skillet
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small onion chopped
- 2 cloves garlic minced
- 1 (15-ounce) can tomato sauce
- 1 (10-ounce) can red enchilada sauce mild or medium
- 1 (14.5-ounce) can diced tomatoes undrained
- 1/2 cup water or beef broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 6-8 corn tortillas cut into 1-inch strips or torn pieces
- 1 1/2 cups shredded Monterey Jack or cheddar cheese or_a_Mexican_blend
Optional Toppings
- fresh cilantro
- sour cream
- diced avocado
- jalapeños
Instructions
Cooking Steps
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart, then drain any excess grease.
- Add chopped onion to the skillet with the beef and cook until softened, then stir in minced garlic and cook for another minute until fragrant.
- Pour in tomato sauce, enchilada sauce, undrained diced tomatoes, water or broth, chili powder, cumin, salt, and pepper, stirring to combine. Bring the mixture to a gentle simmer.
- Reduce heat to medium-low and gently stir in the torn corn tortilla pieces, ensuring they are well coated by the sauce.
- Evenly sprinkle the shredded cheese over the top of the skillet mixture.
- Cover the skillet and simmer for 5-8 minutes, or until the tortillas are tender and the cheese is melted and bubbly.
- Remove from heat and let it rest for a couple of minutes before serving, then garnish with your favorite toppings.
Notes
For extra heat, add a pinch of cayenne pepper with the chili powder and cumin. If you don't have an oven-safe skillet, you can transfer the mixture to a baking dish before adding cheese and baking.