There’s something about beef skillet enchiladas that just screams comfort food, don’t you think? When I whip these up, it always takes me back to family dinners where everyone gathered around the table, laughter filling the air. This dish is not only hearty and satisfying, but it also comes together in a flash—perfect for those busy weeknights! The savory sauce and melted cheese create a cozy combination that warms your soul. Trust me, once you try these enchiladas, they’ll become a staple in your kitchen too. Let’s dive into this quick and delicious meal!
Ingredients
For my beef skillet enchiladas, you’ll need some simple yet delicious ingredients that come together beautifully. Start with 1 lb of ground beef, which gives the dish its hearty flavor. You’ll also need 1 cup of diced onions for that lovely sweetness. Grab 2 cups of your favorite enchilada sauce—this is where the magic happens! Don’t forget 8 corn tortillas; they’re the perfect vessel for all that goodness. To add some creaminess, get 1 cup of shredded cheese, and for added texture, include 1 can of black beans (drained) along with 1 tsp each of cumin and chili powder. Finally, season with salt and pepper to taste, and you’re all set for a fantastic meal!
How to Prepare Beef Skillet Enchiladas
Making beef skillet enchiladas is a breeze! First, heat a large skillet over medium heat and add your 1 lb of ground beef along with the diced onions. Cook until the beef is browned and the onions are tender, which should take about 5-7 minutes. Once they’re ready, season with cumin, chili powder, salt, and pepper. Stir everything together and let those flavors mingle for a minute or two.
Next, stir in the black beans and half of the enchilada sauce. This is where your enchiladas start to take shape! Set the mixture aside for a moment. Now, warm your tortillas in a separate pan until they’re pliable—about 30 seconds on each side should do it. Spoon the beef mixture onto each tortilla, rolling them up tightly. Place the rolled enchiladas back in the skillet, seam-side down. Pour the remaining enchilada sauce over them and sprinkle with shredded cheese. Cover the skillet and let it cook for about 10 minutes, or until the cheese is melted and bubbly. And just like that, dinner is served!
Step-by-Step Instructions
- In a skillet, brown 1 lb of ground beef with 1 cup of diced onions over medium heat for 5-7 minutes.
- Add 1 tsp of cumin, 1 tsp of chili powder, salt, and pepper; mix well and cook for another minute.
- Stir in 1 can of drained black beans and half of the 2 cups of enchilada sauce.
- Warm 8 corn tortillas in a separate pan until soft, about 30 seconds on each side.
- Spoon the beef mixture onto each tortilla and roll them up tightly.
- Place rolled tortillas back into the skillet, seam-side down, and pour the remaining enchilada sauce over them.
- Top with 1 cup of shredded cheese, cover, and cook for 10 minutes until the cheese is melted.
Why You’ll Love This Recipe
- Quick to prepare: You can have these beef skillet enchiladas ready in just 35 minutes!
- Hearty and filling: Each serving is packed with protein and flavor, perfect for satisfying those hunger pangs.
- One-pan wonder: Less cleanup means more time enjoying your delicious meal with loved ones.
- Great for meal prep: Make a batch ahead of time and reheat throughout the week for easy lunches or dinners.
- Customizable: Feel free to adjust the spices or add your favorite toppings to make it your own.
Tips for Success
To really nail your beef skillet enchiladas, here are some of my top tips! First, don’t rush the browning of the beef; letting it develop those lovely, caramelized bits adds tons of flavor. If you like a bit of heat, feel free to add some diced jalapeños or a pinch of cayenne to the beef mixture. For a creamier texture, try mixing in a dollop of sour cream before rolling up the tortillas. And remember, if you can, let the enchiladas sit for a few minutes after cooking; this helps the flavors meld together beautifully. Happy cooking!
Nutritional Information
These beef skillet enchiladas are not only delicious but also provide a satisfying nutritional profile. Each serving (1 enchilada) contains approximately 350 calories, 15g of fat, 20g of protein, and 40g of carbohydrates. Keep in mind that these values are estimates and can vary based on specific ingredients used.
FAQ Section
Can I use flour tortillas instead of corn?
Absolutely! While corn tortillas are traditional, flour tortillas will also work great for these beef skillet enchiladas. Just keep in mind they may be a bit softer and larger.
How can I make these enchiladas spicier?
If you love some heat, consider adding diced jalapeños to the beef mixture or topping your enchiladas with hot sauce before serving. You can also increase the amount of chili powder to suit your taste!
Can I prepare these enchiladas ahead of time?
Yes! You can assemble the enchiladas a day in advance and store them in the fridge, just pour the sauce and cheese on top right before cooking to keep them fresh.
What toppings do you recommend?
I love serving mine with sour cream, chopped cilantro, and a sprinkle of fresh avocado. You can also add sliced olives or green onions for an extra crunch!
Storage & Reheating Instructions
Storing your beef skillet enchiladas is super easy! Just place any leftovers in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. When you’re ready to enjoy them again, I recommend reheating in the oven for the best results. Preheat your oven to 350°F (175°C), cover the enchiladas with foil, and heat for about 15-20 minutes until warmed through. If you’re in a hurry, you can also pop them in the microwave for about 1-2 minutes, but they may not have that lovely, bubbly cheese texture. Enjoy your delicious leftovers!
Print
Beef Skillet Enchiladas: 5 Comforting Steps to Delight
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A hearty dish of beef skillet enchiladas cooked in a savory sauce.
Ingredients
- 1 lb ground beef
- 1 cup diced onions
- 2 cups enchilada sauce
- 8 corn tortillas
- 1 cup shredded cheese
- 1 can black beans, drained
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- In a skillet, brown the ground beef with onions over medium heat.
- Add cumin, chili powder, salt, and pepper. Mix well.
- Stir in black beans and half the enchilada sauce.
- Warm the tortillas in a separate pan until soft.
- Spoon beef mixture onto each tortilla and roll them up.
- Place rolled tortillas in the skillet and pour remaining enchilada sauce over them.
- Top with shredded cheese.
- Cover and cook for 10 minutes until cheese melts.
Notes
- Serve with sour cream and chopped cilantro.
- Can substitute ground turkey for a leaner option.
- Adjust spice levels according to preference.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
Keywords: beef skillet enchiladas, easy enchiladas, quick dinner