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This cheesy skillet enchiladas meal is brimming with all the tasty goodness of classic enchiladas that everyone will love. Meat and beans are smothered in a rich, spicy sauce, topped with gooey cheese and tortilla strips.
ingredients for Skillet Enchiladas
You will need:
- 1 pound ground beef
- 1 can (540 milliliters) of black beans, rinsed and drained
- 1 1/2 cups red enchilada sauce
- 1 teaspoon garlic powder
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 5 small (6-inch) corn tortillas
- 2 cups shredded cheddar cheese
PRO TIP: The enchilada sauce adds flavor and spice to the dish. Choose the sauce based on the brand and level of heat you prefer.
Substitutions and Additions
Meat: Ground beef is the ideal choice, but you could use ground pork, ground turkey, or even make it vegetarian by replacing the meat with extra beans.
Cheese: You could replace the cheddar cheese with a Tex-Mex blend, Colby or Monterey Jack cheese. Try a cheese that contains jalapeños to kick up the spice.
How to Make This Skillet Enchiladas Recipe
STEP ONE: In a large (12-inch) frying pan over high heat, brown the ground beef and drain the fat.
PRO TIP: For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
STEP TWO: Add in the black beans, enchilada sauce, garlic powder, crushed red pepper flakes, salt, and pepper then stir well to mix. Reduce heat to low, cover, and simmer for 10 minutes.
STEP THREE: Slice tortillas into strips (about 1-inch wide and 2-inches long).
STEP FOUR: Stir in tortilla strips and shredded cheese until the cheese is melted. Simmer for an additional 5 minutes.
PRO TIP: Use a lid on the skillet to melt the cheese quicker during the last few minutes.
How To Serve
You can serve this dish up in so many different ways. Try putting it in a tortilla or over nacho chips. How about as a burrito bowl with toppings of your choice or over plain rice? Kick your rice up a notch with our Spanish Rice.
IN THE FRIDGE: Store the enchilada leftovers in the refrigerator in a sealed food storage container for 3 to 4 days.
IN THE FREEZER: Leftovers can be stored in the freezer for up to a month.
REHEATING: The enchilada leftovers reheat well in the microwave. Using a microwave-safe dish, heat in 1-minute increments, stirring in between to make sure it is heated through.
MAKE AHEAD: This easy enchilada recipe could also be converted to a freezer meal. Transfer to a freezer-safe container after the second step. When you are ready to serve it, thaw in the refrigerator completely, transfer to a skillet, and finish with the final step, adding the tortilla strips and cheese.
Cheese, beef, and beans make this stovetop skillet enchiladas meal so hearty and filling, perfect for when you are looking for family dinner ideas. This ultimate Mexican comfort food can be customized in so many ways so that everyone in the family will be happy!
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- 1 lb ground beef
- 1 can black beans rinsed and drained (540 ml)
- 1 1/2 cup red enchilada sauce
- 1 tsp garlic powder
- 1 tsp red pepper flakes crushed
- 1/2 tsp salt
- 1/2 tsp black pepper
- 5 small 6-inch corn tortillas
- 2 cup cheddar cheese shredded
- In a large 12-inch frying pan over high heat, brown the ground beef until it is no longer pink and drain fat.
- Add in black beans, enchilada sauce, garlic powder, crushed red pepper flakes, salt, and pepper then stir well to mix. Reduce heat to low heat, cover, and simmer for 10 minutes.
- Slice tortillas into strips (about 1-inch wide and 2-inches long).
- Stir in tortilla strips and shredded cheese until the cheese is melted. Simmer an additional 5 minutes.
- Serve hot.