Beef Enchilada Skillet

Equipment You’ll Need

A large (12-inch) skillet with a tight-fitting lid is essential — the lid traps steam to soften the tortilla strips and melt the cheese. I prefer a cast-iron or heavy-bottomed stainless steel skillet for even heat distribution. You’ll also need a chef’s knife and cutting board for the veggies, a wooden spoon or spatula for stirring, and a measuring cup for the enchilada sauce.

My Best Tips for This Skillet Enchilada Casserole

One thing I’ve learned after making this one-pot enchilada casserole dozens of times: don’t skip the lid-off resting step. That final 3–5 minutes under the lid is what lets the tortilla strips soften into tender, almost pasta-like ribbons without turning mushy. If you stir too much after adding the cheese, the sauce can break; instead, gently fold everything together. For a deeper flavor, try browning the ground beef until it gets a little crust before adding the sauce — that extra caramelization makes the whole dish taste like it simmered for hours.

Ways to Switch Up This Enchilada Skillet

1. Swap the protein:
   Use shredded cooked chicken, ground turkey, or black beans (for a vegetarian version) in place of the ground beef.
2. Make it low-carb:
   Replace the tortilla strips with cauliflower rice or low-carb tortillas cut into strips — just reduce the resting time since they soften faster.
3. Turn up the heat:
   Add a diced jalapeño with the onion and bell pepper, or stir in 1–2 teaspoons of chipotle in adobo for a smoky kick.
4. Go dairy-free:
   Use a plant-based shredded cheese alternative and a dairy-free enchilada sauce (many are naturally vegan).

How to Freeze This One-Pot Meal

This beef enchilada skillet freezes beautifully. Let the skillet cool completely, then transfer the mixture to a freezer-safe container or a zip-top bag. Press out as much air as possible to prevent freezer burn. It will keep for up to 3 months. To thaw, place it in the refrigerator overnight. Because the tortilla strips can become a bit softer after freezing, add a fresh sprinkle of cheese and a quick 5-minute reheat in the oven (350°F) to revive the texture.

The Best Way to Reheat Leftovers

For the best texture, reheat leftovers in a skillet over medium-low heat with a splash of water or extra enchilada sauce to loosen the sauce. Cover and warm for 5–7 minutes, stirring occasionally. The microwave works in a pinch (1–2 minutes on high), but the tortilla strips can turn gummy. If you have time, the oven method (350°F for 10 minutes in a covered dish) gives you that melty, bubbly cheese all over again.

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Beef Enchilada Skillet

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Mexican

Calories: 420

Ingredients

  

• 1 lb lean ground beef
• 2 tsp olive oil
• 1 small yellow onion diced
• 1 red bell pepper chopped
• 1 clove garlic minced
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 2.5 cup enchilada sauce homemade or store-bought
• 4 6-inch corn or flour tortillas cut into strips
• 2 cup shredded sharp Cheddar cheese or Mexican cheese divided
• toppings of choice sliced jalapeños, fresh cilantro, sliced avocado, sour cream, and/or pico de gallo

Equipment

• large skillet
• lid
• knife
• cutting board

Instructions

 

1. In a large skillet on medium heat, add oil and sauté onion and bell pepper for a few minutes. Add garlic and stir until fragrant, about 1 minute.
2. Add ground beef and seasonings. Cook until beef is no longer pink, about 7-8 minutes.
3. Add enchilada sauce, tortilla strips, and 1 cup of shredded cheese. Stir well until combined.
4. Turn heat off, add remaining 1 cup of cheese on top and cover with a lid. Let sit for 3-5 minutes to let the cheese melts and for the tortillas are softened.
5. Add toppings of choice, serve and enjoy!