Easy Cheesy Ground Beef Enchilada Skillet Casserole

This post may contain affiliate links. Please read my disclosure policy.

Ready in under 30 minutes, adding black beans and whole kernel corn to this stovetop casserole makes this recipe a hearty, delicious, and easy meal.

I love all kinds of Mexican food, and I especially love traditional enchiladas. Unfortunately, they can be a bit time-consuming to prepare.

By the time you make the sauce, cook the filling, stuff and roll the tortillas, then bake them for 30 to 40 minutes, you can easily be waiting for dinner for at least an hour.

With this recipe, you get all the flavor in just half the time and in a single skillet — how great does that sound?!

Ingredient notes

• Oil | Add some canola oil to the skillet to saute the beef and onions.
• Ground beef | If preferred, make this meal healthier by choosing lean ground beef.
• Onion | Bring flavor to the ground beef with one medium chopped onion. Use yellow, sweet, or white onions– whichever you prefer.
• Tomatoes and green chilies | Add a can of mild or hot diced tomatoes and green chilies. You won’t need to drain the extra juices.
• Black bean | Pour in a can of black beans after they are rinsed and drained. If preferred, use refried beans or another favorite.

• Corn | Keep it quick and simple by using frozen corn for bursts of subtle sweetness.
• Enchilada sauce | Of course, you’ll also need a can of red enchilada sauce.
• Tortillas | To get all the elements of a real enchilada, include a layer of tortillas.  I like to use white corn tortillas. They tend to lend the best texture to this layered skillet and keep it gluten-free. But if you prefer flour tortillas, you can certainly try it out.
• Cheese |Add shredded Monterey Jack cheese and crumbled queso fresco cheese.
• Garnish | Finally, you’ll need three green onions sliced to sprinkle on top.

How to make Easy Beef Enchilada Casserole

Try this easy ground beef casserole recipe with all your favorite Mexican flavors, made in just 30 minutes, all in one pan!

STEP 1 | Brown ground beef and onions

First, heat one tablespoon of canola oil in a large nonstick skillet over medium-high heat.

Next, add the ground beef, chopped onion, and salt, and cook and stir until the meat is no longer pink, taking about 10 minutes.

STEP 2 | Combine the meat mixture

Then, drain off any grease from the large skillet and transfer the cooked beef and onions to a large bowl. Stir in the black beans, corn, and can of diced tomatoes and green chilies.

STEP 3 | Layer ingredients

Reduce the heat to medium and add one can of the enchilada sauce. Layer half the tortillas on top of the sauce, add half the ground beef mixture, and top with half the cheese. Then, repeat these layers, ending with the cheese.

STEP 4 | Cook ingredients

Next, cover the skillet with a tight-fitting lid and cook for 10 minutes until the tortillas are soft and the cheese is melted.

STEP 5 | Top and serve!

And now it’s time to serve the fresh and hot beef enchilada skillet topped with crumbled queso fresco cheese and sliced green onions if desired. ENJOY!

For more easy 30-minute one-pan meals, check out this flavorful ground turkey sweet potato skillet, my satisfying vegetarian skillet lasagna, or spicy Southwest Shrimp and Succotash.

Recipe variations and substitutions

• Ground turkey is an excellent substitute for ground beef if you’re looking for a healthier alternative.
• Make it a Chicken Enchilada Skillet by substituting 3 cups of shredded cooked chicken or rotisserie chicken for the ground beef.
• Amp up the heat by adding diced jalapeños or chili powder.
• If necessary, replace the Monterey Jack with cheddar cheese or a Mexican cheese blend.
• Add a dollop of sour cream and more of your favorite toppings, like black olives and extra crumbly queso fresco cheese.

Storage and reheating tips

• Cool and store leftovers in the refrigerator in an oven-proof dish or an airtight container. It will keep in the refrigerator for three to four days.
• Freeze leftovers for more extended storage, up to three months. Then, allow the dish to thaw in the fridge overnight before heating it the following day. Remember that freezing the casserole may make the tortillas a  little mushy when reheated. 
• You can reheat the recipe in a 350-degree oven for about 20 minutes or until hot and bubbly. Or, make it quick and easy by heating it in 30-second increments in the microwave.

Frequently asked questions

Serving suggestions

Nothing pairs better with this delicious skillet than classic tortilla chips and your favorite salsas and dips. Try my creamy Avocado Salsa recipe with Roma tomatoes, this Roasted Tomatillo Salsa, or cheesy White Queso!

Or, make these Vegetarian Nachos with Green Chili Cheese Sauce to share at the dinner table.

Behind the recipe: Beef Enchilada Skillet

Did you know enchiladas have been around since the times of the ancient Mayans? One of the most abundant crops they grew was corn, leading to the creation of corn tortillas.

Conquistadors documented the first version of an enchilada at a Mayan feast. The dish may have been as simple as corn tortillas dipped in red sauce at the time. 

After a while, the tortillas were stuffed with meats, cheeses, and other ingredients that make the enchilada we know today.