Ground Beef Enchilada Skillet: Easy One-Pan Dinner Recipe (Print Version)
Make this easy Ground Beef Enchilada Skillet for a quick weeknight meal. All the classic enchilada flavors in one pan, ready in under 30 minutes.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 18 Minutes minutes
Total Time: 28 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mexican
# Ingredients:
→ Hearty Skillet Foundation
01 -
1 lb lean ground beef (90/10 or 93/7)
02 -
1 yellow onion, diced
03 -
2 cloves garlic, minced
→ Enchilada Flavor Core
04 -
1 (15-oz) can diced tomatoes, undrained
05 -
1 (10-oz) can red enchilada sauce
06 -
1 tsp chili powder
07 -
1/2 tsp ground cumin
08 -
1/4 tsp smoked paprika
09 -
Salt and black pepper to taste
→ Cheesy & Carb Layers
10 -
6 (6-inch) corn tortillas, cut into 1-inch strips
11 -
1 1/2 cups shredded Monterey Jack or Mexican blend cheese
→ Fresh Finishers
12 -
1/4 cup fresh cilantro, chopped, for garnish
13 -
1/4 cup plain Greek yogurt (0% or 2%), for serving
# Instructions:
01 -
Heat a large skillet over medium-high heat. Add 1 lb lean ground beef and cook, breaking it apart, until browned. Drain any excess fat. Stir in 1 yellow onion, diced, and cook for 3-4 minutes until softened, stirring occasionally.
02 -
Add 2 cloves garlic, minced, to the skillet and cook for 1 minute until fragrant. Stir in 1 tsp chili powder, 1/2 tsp ground cumin, and 1/4 tsp smoked paprika. Cook for 30 seconds, stirring constantly, to toast the spices for your Ground Beef Enchilada Skillet | Easy One-Pan Dinner.
03 -
Pour in 1 (15-oz) can diced tomatoes, undrained, and 1 (10-oz) can red enchilada sauce. Season with salt and black pepper to taste. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 5 minutes, allowing flavors to meld.
04 -
Add 6 (6-inch) corn tortillas, cut into 1-inch strips, to the simmering sauce. Stir gently to ensure the tortilla strips are fully coated and begin to soften. Continue to cook for 2-3 minutes, stirring occasionally, until they absorb some liquid.
05 -
Sprinkle 1 1/2 cups shredded Monterey Jack or Mexican blend cheese evenly over the top of the skillet mixture. Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is completely melted and bubbly. This completes the core of your Ground Beef Enchilada Skillet | Easy One-Pan Dinner.
06 -
Remove the skillet from the heat. Garnish generously with 1/4 cup fresh cilantro, chopped. Serve hot directly from the pan, offering 1/4 cup plain Greek yogurt (0% or 2%) on the side for a cool, creamy finish to your Ground Beef Enchilada Skillet | Easy One-Pan Dinner.
# Notes:
01 -
For an extra layer of flavor, lightly toast the corn tortilla strips in a separate dry skillet before adding them to the sauce.
02 -
Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
03 -
Feel free to substitute the ground beef with ground turkey or chicken. For a vegetarian option, use black beans and corn.
04 -
Serve this skillet with your favorite toppings like avocado slices, a dollop of sour cream, or a squeeze of lime juice.
# Tools You'll Need:
01 -
Large (10-12 inch) skillet with lid
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups
05 -
Measuring spoons
06 -
Spatula or wooden spoon
# Nutrition Facts (Per Serving):
Calories: 551 kcal
Total Fat: 29 g
Total Carbohydrate: 31 g
Protein: 40 g