Name: Cheesy Beef Skillet Enchiladas Recipe
Prep time: 10 min
Cook time: 10 min
Ingredients: 1-1.5 Pounds Ground Beef; 1 Oz Taco Seasoning Packet; 1/4 Cup Mild Salsa; 1 Tbs Diced Green Chilis; 1/2 Cup Pino Beans, rinsed and drained; 1.4 Cups Cheddar Cheese, hand shredded (divided); 5-7 Taco Sized Flour Tortillas; 1.4 Cups Red Enchilada Sauce; 1 Small Tomato (diced), optional; 3 Tbs Sliced Black Olives, optional; 1/2 Cup Sour Cream, optional

These cheesy beef skillet enchiladas are stuffed with a mix of taco seasoned beef, beans, chiles, salsa and cheese then baked in a skillet with rich red enchilada sauce and melty cheddar for the ultimate Tex-Mex dinner.

From the recipe collection of Tara Ippolito

Cheese beef skillet enchiladas are one of those easy, throw together dinners that tastes like you worked way harder than you actually did. Everything cooks in one pan, the flavors are bold and that cheesy, saucy finish is just unreal good. It’s simple, comforting, and totally crave worthy! It’s the kind of meal that everyone will be going back for seconds of.

These enchiladas are packed with bold flavor, melty cheese, and seasoned beef that all come together in the best way. Every bite is hearty and comforting but still has the perfect amount of ?kick from the chiles. And honestly, a spoonful of cool sour cream on top just makes it even better. I’ve said it so many times, but I’m a sucker for anything I could put sour cream on and this is one of my favorites!

Ingredients

Here’s everything you’ll need to make this delicious enchilada skillet. You can find the full ingredients along with measurements and instructions in the recipe card below.

Ground Beef- A hearty filling that makes the enchiladas filling and satisfying.
Taco Seasoning- Gives the beef bold Tex-Mex flavor with the perfect blend of spices and heat. I used Old El Paso here.
Green Chilis- Adds a mild heat, tang, and a little extra moisture that boosts the overall flavor.
Mild Salsa- Adds moisture, acidity, and fresh flavor that brightens up the whole filling.
Pinto Beans- Adds creaminess, extra protein, and help make the filling more hearty and satisfying.
Cheddar Cheese- Melts into a rich, creamy layer that adds sharp, cheesy flavor to every bite.
Taco Sized Tortillas- Holds everything together and soak up the sauce.
Red Enchilada Sauce- Adds a rich, smoky, tangy flavor and keeps the enchiladas saucy and tender as they bake. I used Old El Paso here.
Toppings- Add whatever Tex-Mex toppings that you like I chose some chopped tomatoes and black olive slices. Toppings are optional, but they had a nice pop of color.

How To Make It

Here’s how to make this delicious meal. You can find the full ingredients and instructions in the recipe card below.

Preheat the oven to 400 degrees

First, in a medium sized skillet, make the ground beef according to the directions on the taco seasoning packet. Turn the heat to low and stir in the green chilis, salsa, beans and ½ a cup of cheese. Add ¼ cup of enchilada sauce and stir everything together until the cheese is melted.

taco seasoned ground beef, beans, cheese and salsa

Now, pour ½ cup of the enchilada sauce into a large, oven safe skillet. Evenly distribute the filling into 5-6 tortillas and roll them up. Place them seam side down into the skillet.

Note: If you don't have an oven safe skillet, these can be make in a baking dish, too.

rolled enchiladas in the skillet with enchilada sauce

Then, top the enchiladas with another ½ cup of enchilada sauce and the rest of the shredded cheese. Place it into the center rack of the oven for about 10 minutes or until the cheese is melted.

Pro Tip: Bake the enchiladas in the center rack of the oven to ensure they all cook evenly.

Finally, top the enchiladas with diced tomatoes and olives (optional) or your favorite Tex Mex toppings. Let it rest for 5 minutes and enjoy!

Pro Tip: Its important to let the enchiladas rest for about 5 minutes before serving to let them firm up so they hold their shape and don't fall apart when you slice into them.

What Can I Serve This With?

These beef enchiladas can be served as a meal all on their own. But if you’d like to add some rice on the side with a simple sautéed vegetable like broccoli, that would be a wonderful addition.? they would also be fantastic to serve with some chips and salsa also.

Can I Use Corn Tortillas?

Corn tortillas are actually the classic choice for enchiladas because they hold up well and soak in the sauce without getting mushy. I just happen to prefer flour so choose your favorite.

Can I Use A Different Protein?

Yes! Shredded rotisserie chicken, ground turkey, or even leftover steak all work great with this recipe. Just season it well with taco seasoning so you still get that classic enchilada flavor.

Can I Make These Ahead Of Time?

Yes! Assemble the enchiladas and place them in the skillet, cover tightly, and refrigerate up to 24 hours. Add the sauce and cheese right before baking so everything stays fresh and doesn’t get soggy.

How Can I Control The Spice Level?

Use mild enchilada sauce, mild green chiles, and a mild taco seasoning packet to keep the spiciness down. If you want it extra spicy, use hot enchilada sauce, a spicy taco seasoning packet, regular green chilis and pepper jack cheese.

What Toppings Should I Use?

Sour cream, cilantro, sliced jalapeños, diced onions, lime wedges, avocado, guacamole, sliced olives or chopped tomatoes. It’s a great recipe to load up with your favorite Tex-Mex toppings.

Storage

Let the enchiladas cool completely and place them into an air tight container. They’ll last in the refrigerator for up to three days.