Simple Skillet Ground Beef Enchiladas: A Weeknight Win (Print Version)
Whip up these simple skillet ground beef enchiladas for a comforting weeknight meal. Loaded with flavor, they're pure home-cooked joy.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Tex-Mex
Dietary: Comfort Food
# Ingredients:
→ For the Beef Filling
01 -
1 tbsp olive oil
02 -
1 lb lean ground beef (90/10)
03 -
1 medium yellow onion, diced
04 -
3 cloves garlic, minced
05 -
1 tbsp chili powder
06 -
1 tsp ground cumin
07 -
1/2 tsp dried oregano
08 -
1/2 cup chicken broth
09 -
Salt and freshly ground black pepper to taste
→ Sauce & Tortillas
10 -
1 (28 oz) can red enchilada sauce, divided
11 -
12 corn tortillas (6-inch)
→ Cheese & Toppings
12 -
2 cups Monterey Jack cheese, shredded (about 8 oz)
13 -
Sour cream or Greek yogurt, for serving
14 -
Fresh cilantro, chopped, for garnish
→ Optional Flavor Boosters
15 -
1 (4 oz) can diced green chiles, drained
16 -
A pinch of cayenne pepper for heat
17 -
1/2 tsp smoked paprika
# Instructions:
01 -
Okay, first things first, get a large skillet over medium-high heat with a drizzle of olive oil. Toss in your ground beef and break it up with a spoon. You want to brown it nicely, letting it get some good color. This is where the flavor starts, so don't rush it! I always make sure to drain off any excess fat after browning, because nobody wants greasy enchiladas, right? It should smell meaty and a little nutty when it's done.
02 -
Once the beef is browned and drained, toss in your diced onion. Let it soften for about 3-4 minutes until it's translucent and smells sweet. Then, add your minced garlic and let it cook for just about a minute more until it's fragrant. Don't let it burn, though! Burnt garlic is a sad, bitter thing, and I've learned that lesson the hard way. This step really builds the aromatic foundation for your enchiladas.
03 -
Now for the good stuff! Stir in your chili powder, cumin, and a pinch of salt and pepper with the beef and onion mixture. Let those spices toast for about 30 seconds – you’ll smell them bloom, and it’s glorious! Pour in about half a cup of your enchilada sauce and the chicken broth. Let it simmer for a few minutes until the liquid has mostly absorbed, and the mixture is nice and juicy. This is a key step for flavorful enchiladas.
04 -
This is where things can get a little messy, but it's worth it. Lightly warm your corn tortillas. You can do this quickly in a dry skillet, in the microwave between damp paper towels, or even dip them briefly in warm enchilada sauce. This makes them pliable and prevents them from tearing when you roll them. I've definitely had tortillas crack on me when I skipped this step – not fun!
05 -
Preheat your oven to 375°F (190°C). Pour a thin layer of enchilada sauce into the bottom of a 9x13 inch baking dish. Now, take a warmed tortilla, spoon a generous amount of the beef filling down the center, and sprinkle with some shredded cheese. Roll it up tightly and place it seam-side down in your prepared baking dish. Repeat with the remaining tortillas, snuggling them in there. It’s okay if they're a little squishy!
06 -
Once all your enchiladas are rolled and nestled, pour the remaining enchilada sauce evenly over the top. Sprinkle with the rest of your shredded Monterey Jack cheese. Cover the dish loosely with foil and bake for 20 minutes. Then, uncover and bake for another 10-15 minutes, or until the cheese is bubbly and lightly golden. The smell at this point is just incredible – pure comfort! Let it rest for a few minutes before serving, it helps everything set.
# Notes:
01 -
Don't overcrowd the pan when browning the beef; it steams instead of browns, which I learned the hard way.
02 -
Leftover enchiladas keep beautifully in the fridge for up to 3 days, tasting even better the next day.
03 -
I tried using flour tortillas once, but corn tortillas hold up much better in the sauce and are more traditional.
04 -
A dollop of sour cream and fresh cilantro makes all the difference for serving; don't skip it!
# Equipment Needed:
01 -
Large skillet
02 -
9x13 inch baking dish
03 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450 Calories
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 28g