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An easy to make Ground Beef Enchilada Skillet meal that comes together in approximately 30 minutes and one skillet that is perfect for busy weekdays. Ground beef, enchilada sauce, soft corn tortillas, and melty cheese give all the flavors of enchiladas with minimal prep work.
Lazy Day Enchiiladas
Enchiladas are one of my family’s all time favorite meals. That’s their request for weekends, birthdays, and special occasions. I love making them too so it works out! But on lazy weekdays, or extremely busy weekdays, I prefer meals I can toss together and get served in 30 minutes or less. And this enchilada skillet checks those boxes for me!
- 30 Minutes: Prep and cook time puts us at just around 30 minutes for the entire meal.
- One Skillet: Keep the clean up to a minimum by cooking everything in one skillet.
- Minimal Prep: Dice up an onion, bell pepper, and chop up some tortillas. That’s basically it when it comes to prep for this meal.
Ingredients Needed
- Ground beef: I prefer using an 80/20 mix when I cook. You can also sub the ground beef for chicken or ground turkey for a leaner option.
- Enchilada Sauce: Use store-bought or homemade. I have a homemade Tex Mex Chili Gravy recipe that would be delicious in this!
- Corn Tortillas: white corn tortillas give a nice flavoring to the dish.
How To Make an Enchilada Skillet Meal
Full instructions are included in the recipe card below.
- Sauté the onion and bell pepper in a small amount of avocado oil. Add in the ground beef and break it apart while cooking until the beef is cooked through and no longer pink. Add in the salt and seasonings, stirring to coat the meat.
- Pour in the enchilada sauce and beef broth, stirring to combine. Add in the chopped up corn tortillas.
- Press the tortillas down into the sauce to ensure they are fully coated. Then top with grated cheese and bake until sauce is bubbly and cheese is melted.
Serving Suggestions
Topping Ideas:
- Sour Cream or Crema
- Fresh Cilantro or Green Onion
- Diced tomatoes and shredded lettuce or cabbage
- Hot Sauce
Side Dishes:
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Ground Beef Enchilada Skillet
Ingredients
- 1 pound ground beef
- 1 16 ounce jar enchilada sauce
- 1 tablespoon avocado oil
- ½ yellow onion diced
- 4 cloves garlic minced
- 1 bell pepper diced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 cup beef broth unsalted
- 8 white corn tortillas sliced
- 2 cups cheese grated
Toppings
- fresh cilantro
- tomatoes
- sour cream
- green onion
Instructions
- Preheat oven to 350 degrees F
- In a skillet over medium heat, drizzle the avocado oil and cook the onion and bell pepper until softened.
- Add in the ground beef and continue to cook, breaking apart the beef while it cooks until no longer pink.
- Stir in the seasonings.
- Pour in the enchilada sauce and beef broth, then stir to combine.
- Stir in sliced tortillas and press down to ensure they are coated in the sauce. Top with grated cheese.
- Transfer the dish to the oven and bake at 350 for 10 minutes until the tortillas are soft. Cheese is melted, and sauce is bubbling.
- Remove from the oven and add toppings of choice. Serve with rice or tortilla chips as desired.
Notes
- Storage Information: Store any leftovers in a sealed container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
- Freezer: Follow instructions up to adding tortillas and cheese. Store the meat and sauce mixture in a freezer safe container for up to 3 months. Thaw in the refrigerator overnight. Reheat on the stovetop, then add the tortillas and top with cheese, then bake according to the directions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
