Flavorful Skillet Beef Enchiladas

This hearty skillet beef enchiladas recipe transforms typical enchilada preparation into an easier one-pan meal that's perfect for busy weeknights. The beauty lies in its simplicity, creating the deep flavors you love without all the rolling and stuffing of traditional enchiladas.

I developed this shortcut method after a particularly exhausting workday when the thought of rolling individual enchiladas seemed impossible. My family actually preferred this deconstructed version, with its perfectly distributed sauce and filling in every bite.

Ingredients

• Olive oil: Brings a mild flavor while helping sauté vegetables to perfection
• Yellow onions: Provide sweetness when caramelized and form the flavor foundation
• Minced garlic: Adds aromatic depth that permeates the entire dish
• Lean ground beef: Offers substantial protein without excessive fat
• Beef stock: Creates moisture and intensifies the meaty flavor
• Taco seasoning packets: Save time while delivering consistent flavor
• Red chile enchilada sauce: Provides authentic Mexican flavor without homemade effort
• Black beans: Contribute plant protein and hearty texture
• Corn tortillas: Cut into wedges thicken and bind the dish when mixed in
• Mexican cheese blend: Creates that irresistible melty topping
• Fresh cilantro: Brightens the rich flavors
• Jalapeños: Add customizable heat for those who enjoy spice

Step-by-Step Instructions

Sauté The Aromatics:

Cook those chopped onions in olive oil over medium-high heat for a full 8 minutes until they become translucent and start to caramelize around the edges. Take your time here as properly softened onions create the flavor foundation for the entire dish. Add the minced garlic only during the final minute to prevent burning.

Brown The Beef:

Add ground beef to the aromatics and break it apart using a wooden spoon while stirring constantly. The goal is fine crumbles mixed evenly with the onion and garlic mixture. Continue cooking until no pink remains about 6 minutes total. The beef should be fully cooked but still juicy.

Create The Sauce:

Pour in beef stock and taco seasoning then bring to a rapid boil. This step infuses the meat with seasoning while creating a sauce that will later blend with the enchilada sauce. Watch for the sauce to thicken slightly which indicates the seasoning has fully incorporated about 90 seconds.

Reserve Leftovers:

Remove 2 cups of this seasoned beef mixture if you plan to make a second meal later. Let it cool completely before refrigerating. The cooling process is crucial for food safety so give it the full 30 minutes.

Assemble The Skillet:

Add enchilada sauce and black beans to the remaining beef mixture still in the skillet. This creates the classic enchilada flavor profile while adding nutritional value. Fold in the tortilla wedges making sure they get fully coated in sauce. This step replaces traditional rolling while ensuring every bite has the perfect tortilla to filling ratio.

Melt The Cheese:

Sprinkle Mexican cheese blend evenly across the top then broil for about 4 minutes. Watch carefully as broilers vary in intensity. The goal is melted cheese with spots of appealing browning which adds texture and flavor complexity.

Garnish And Serve:

Finish with fresh cilantro and jalapeño slices for brightness and optional heat. Serve directly from the skillet for a rustic presentation that keeps the dish warm throughout dinner.

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The enchilada sauce is really the star ingredient here. While canned sauce works perfectly, I occasionally splurge on freshly made sauce from my local Mexican market. The depth of flavor takes this simple dish to restaurant quality with minimal extra effort.

Make It Your Own

This recipe welcomes customization based on your family's preferences. Try adding diced bell peppers with the onions, substituting ground turkey for beef, or mixing in corn kernels with the beans. For a vegetarian version, replace the meat with additional beans and sautéed mushrooms. The technique remains the same regardless of your filling choices.

Storing And Reheating

The skillet enchiladas will keep in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight as the spices meld. For reheating, cover with foil and warm in a 350°F oven for about 20 minutes, or microwave individual portions for 1-2 minutes. Add a splash of water before reheating to maintain moisture.

Transform Leftovers

The reserved seasoned beef mixture becomes the base for countless quick meals. Toss it with pasta and a bit of cheese for a Mexican-inspired pasta dish, stuff it into bell peppers with rice and bake, or use it as filling for quesadillas. This intentional planning makes weeknight cooking much more manageable while reducing food waste.

Serving Suggestions

Complement these skillet enchiladas with a crisp green salad dressed simply with lime juice and olive oil. A side of Mexican rice works beautifully for hungrier appetites, while sliced avocado adds healthy fat and creamy contrast. For a complete fiesta, serve with small bowls of sour cream, additional enchilada sauce, and lime wedges for everyone to customize their portion.

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Frequently Asked Questions

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.

→ What other toppings can I add?

Try adding sour cream, diced avocado, or a squeeze of fresh lime juice for extra flavor.

→ Can I use a substitute for beef?

Yes, ground turkey, chicken, or a plant-based alternative works well as substitutes for beef.

→ What can I serve alongside this dish?

Pair it with a fresh green salad, Mexican rice, or roasted vegetables for a complete meal.

→ Are there gluten-free options?

Use certified gluten-free taco seasoning and ensure the tortillas are gluten-free to make this dish suitable for gluten-sensitive diners.