Easy Skillet Beef Enchiladas

Whip up these skillet beef enchiladas in just 30 minutes! Packed with seasoned beef, black beans, and melty cheese, this simple one-pan recipe is a hearty crowd-pleaser.

Why This Recipe Is So Easy

This recipe comes together in one skillet with simple, everyday ingredients. There’s no rolling tortillas or baking a separate dish—just cook the beef with onions and beans, add sauce, and you’re done! Using store-bought enchilada sauce and salsa saves time without sacrificing flavor, making it a perfect last-minute dinner.

My husband, Paul, loves hearty, flavor-and-protein-packed meals that don’t take all night to make, and this recipe checks every box. It’s bold, filling, and perfect for when we want something different from our usual taco night. It is not a vegan dish unlike the majority of the recipes on my blog so save this one for your meat-eaters! It’s an easy way to feed the whole family without a sink full of dishes afterward.

This dish is perfect for:

• Cooler weather dinners when you’re craving something warm and comforting.
• Game day spreads as a hearty main that everyone can dig into.
• Easy weeknight meals when you want a no-fuss dinner that still feels special.

Ingredients

For the Skillet Beef Enchiladas:

• 2 tablespoon extra virgin olive oil or avocado oil
• ½ cup diced onion
• 1 lb organic grass-fed ground beef (90–95% lean is ideal)
• 1 can black beans, rinsed and drained
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• 1 cup store-bought enchilada sauce (we used Siete)
• ½ cup store-bought red salsa (we used Mateo's)
• 4 flour tortillas, sliced into quarters (optional — see serving notes)

Toppings & Sides:

• Sliced avocado
• Sour cream (regular or vegan)
• Mexican cheese blend (regular or vegan)
• Tortilla chips for serving

Instructions

1. Sauté the onions
   Heat a medium or large skillet over medium heat and add the oil. Once warm, add the diced onion and cook for 1–2 minutes until fragrant but still firm.
2. Cook the beef
   Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until fully browned. Drain excess fat if necessary.
3. Add beans and spices
   Stir in the black beans, chili powder, cumin, and garlic powder. Mix until the beef and beans are well coated with seasoning.
4. Simmer with sauces
   Reduce heat to low and pour in the enchilada sauce and salsa. Stir to combine, then simmer uncovered for 5–10 minutes until the sauce slightly thickens.
5. Optional oven step
   If your skillet is oven-safe, you can cover it and place it in a preheated 350°F oven for 20 minutes for a more baked, blended flavor. Otherwise, continue simmering on low.
6. Add tortillas (optional)
   If desired, stir in the quartered tortillas for a traditional enchilada skillet. Alternatively, skip them and serve with tortilla chips for a crunchier texture.
7. Top and serve
   Remove from heat. Top with sliced avocado, sour cream, shredded cheese, and any of your favorite garnishes. Serve warm and enjoy!

Note From Jill: Serve this with my Homemade Cheddar Cornbread for an extra special game-day or fall treat!

Frequently Asked Questions