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This Beef Enchilada Skillet has all the taste of classic enchiladas but is so much easier to make! Simply layer everything in one skillet, bake, and you’ll have a family-friendly dinner ready in under an hour!
Packed with protein and veggies, this skillet is also gluten-free, egg-free, nut-free, and dairy-free.
Easy, Cheesy Beef Enchilada Skillet
Enchiladas of all kinds are one of my favorite meals. Luckily, my family loves them, too, gobbling up everything from my chicken enchilada spaghetti squash casserole to my butternut squash black bean enchiladas and chicken skillet enchiladas. So, I decided to try another variation, and this beef enchilada skillet has been a huge hit.
My favorite thing about this recipe is that it’s way quicker than traditional enchiladas. Instead of rolling tortillas, I layer everything in a skillet. It’s a serious game-changer on weeknights, and the flavor never disappoints.
Plus, leftovers store and reheat well, making for a fabulous freezer meal that feeds the whole family. I thaw it in the fridge and then warm individual portions in the microwave or a large batch in a skillet over medium heat. Garnish with optional toppings, and it tastes as good as new!
Ingredients and Notes
*Scroll down to the recipe card for the full recipe and ingredient list!
- Oil: I prefer the mild flavor of avocado oil, but olive oil is also a suitable option.
- Veggies: Yellow onion, carrots, and fresh spinach add nutrients and bulk to the dish, and my girls don’t even notice that I sneak them in!
- Ground Beef: I prefer to use lean ground beef, 80% or leaner. You can also use ground turkey, if desired.
- Taco Seasoning: I use my homemade taco seasoning to add savory, slightly spicy flavor. However, in a pinch, I’ve also used store-bought packets to save time, and they’re great.
- Mild Green Chilies: These add just a touch of heat.
- Black Beans: You can omit the beans if you are avoiding legumes. Alternatively, you can substitute another bean, such as pinto beans.
- Enchilada Sauce: I use Siete Foods mild red enchilada sauce, but you can use a homemade variety instead. Or, substitute a green enchilada sauce for a slightly different flavor profile.
- Tortillas: Corn tortillas are best! But, I also love Siete Foods if using a non-corn tortilla. Or, I make the tortillas in my first cookbook, Lexi’s Clean Kitchen. I don’t recommend flour tortillas for this recipe, as they tend to become a little soggy.
- Cheese: I prefer a shredded Mexican cheese blend, but cheddar, Monterey Jack, and Pepper Jack cheeses also taste great. Alternatively, use your preferred dairy-free brand if necessary.
Where I Buy My Beef
- Wild-Caught Seafood
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
Delivered to your door! The latest ButcherBox deal can be found right here.
How to Make a Beef Enchilada Skillet
- Sauté the veggies: Heat the oil in a large, oven-safe skillet. Once glistening, add the onion, bell pepper, and carrot, and cook, stirring occasionally, until the vegetables soften.
- Brown the meat: Add the ground beef to the skillet, and cook, breaking it up with a spatula until it’s no longer pink.
- Season: Stir in the taco seasoning, diced green chilies, black beans, and enchilada sauce. Then, add the spinach, and cook until wilted.
- Add the tortillas: Stir in the sliced tortilla strips. Bring the mixture to a boil. Then, reduce the heat to a simmer and cook until the tortillas are soft. They should be soft but not soggy!
- Bake: Turn off the heat, and sprinkle the shredded cheese evenly over the skillet. Bake until the cheese is melted and the sauce is bubbling. Enjoy warm with your favorite toppings!
Kitchen Tools I Use
Ways to Serve
I serve my beef enchilada skillet garnished with sliced green onions, avocado, fresh cilantro, sour cream, jalapeños, diced tomatoes, or shredded lettuce. It’s filling enough to enjoy on its own. However, if serving a hungry crowd, I often add a side of Mexican rice or chips with restaurant-style salsa, and guacamole. You can never go wrong with a margarita, either!
More Tex-Mex Recipes To Try
Beef Enchilada Skillet
Ingredients
Ingredients For the Enchiladas
- 2 tbsp avocado oil or olive oil
- 1 small or ½ large yellow onion, diced
- 1 carrot diced
- 1 lb ground beef
- 1 tbsp taco seasoning homemade or store-bought
- 1 4-ounce can mild diced green chilies
- 1 15-ounce can black beans, rinsed and drained
- 2 15-ounce jars or cans mild red enchilada sauce (I love Siete Foods)
- 6 6-inch corn tortillas, cut into roughly 1-inch strips
- 2 cups fresh spinach
- 2 cups shredded Mexican blend cheese or cheddar
For Serving (Optional)
- Sliced green onions
- Diced avocado
- Fresh cilantro
- Sour cream
Instructions
Preheat the Oven:
- Preheat the oven to 350°F, with a rack fitted in the center.
Prep the Tortillas:
- Using a pizza cutter, slice the 6 (6-inch) corn tortillas into roughly 1-inch strips and set aside.
Sauté the Veggies:
- In a large oven-safe skillet, heat the avocado oil or olive oil over medium heat until glistening. Add the onion, bell pepper, and carrot and cook, stirring occasionally, until softened and the onions are translucent, about 5 minutes.
Brown the Beef:
- Add the ground beef to the skillet. Break it up with a spatula and cook until browned and no longer pink. Add the taco seasoning
Add the Flavor:
- Stir in the taco seasoning, diced green chilies, black beans, and enchilada sauce. Mix well to combine.
Add the Spinach:
- Add the spinach, stir, and cook for 1–2 minutes, until just wilted.
Add the Tortillas:
- Stir in the tortilla strips, gently mixing to separate them as best you can. Bring the mixture to a boil over high heat, then reduce to a simmer. Cook until the tortillas soften, about 2 minutes.
Bake:
- Turn off the heat. Sprinkle the shredded cheese evenly over the top. Transfer the skillet to the oven and bake on the center rack until the cheese is melted and the sauce is bubbling, about 16–18 minutes.
Serve:
- Remove from the oven and let cool slightly. Top with sliced green onions, avocado, fresh cilantro, and sour cream, if desired. Serve hot and enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze cooked and cooled leftovers for up to 3 months. Thaw in the refrigerator overnight.
- Reheat leftovers in the microwave, on the stovetop, or in the oven just until warmed through.
