Beef Enchilada Skillet

These easy, saucy beef enchiladas are hearty, flavorful, and come together all in one skillet. Packed with veggies, black beans, and tender tortilla strips, it’s a satisfying family-friendly meal that’s ready in under an hour.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Tex Mex

Diet: Gluten Free

Keyword: beef enchilada skillet, skillet beef enchilada

Method: Oven, Stove Top

Servings: -6 servings

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

*Nutrition information does not include toppings.

Storage:

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.

Nutrition