Easy Cheesy Ground Beef Enchilada Skillet Casserole
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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?!
Why you’ll love this Mexican Ground Beef Casserole recipe!
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.
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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.
tips
- If preferred, make this a Chicken Enchilada Skillet– Substitute 3 cups of shredded cooked chicken or rotisserie chicken for the ground beef.
- Amp up the heat by adding diced jalapeños or chili powder.
- Add a dollop of sour cream and more of your favorite toppings, like black olives and extra crumbly queso fresco cheese.
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
Drain the extra oil and grease from ground beef by transferring the cooked meat to a plate lined with a few paper towels, then place the beef back into the pan.
Easy. Just be sure to follow the instructions carefully, draining the beef and can of beans, to reduce the moisture.
Whether you’re making this tasty enchilada skillet or traditional ground beef enchiladas, the best cheeses to use are Monterey Jack, cheddar, and Mexican blend cheeses. Of course, queso fresco is another excellent addition.
Looking for more spicy enchilada recipes?
For more easy recipes with that delicious enchilada flavor, check out my Crockpot Chicken Enchilada Soup, Easy Chicken and Cheese Enchiladas, or tasty Breakfast Enchiladas.
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.
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Easy Beef Enchilada Skillet Dinner
Ingredients
- 1 tablespoon canola oil
- 1 lb. ground beef
- 1 medium onion chopped
- 1 teaspoon kosher salt
- 1 10 oz. can diced tomatoes & green chilies undrained (use mild or hot)
- 1 15 oz. can black beans rinsed and drained
- 1 cup frozen corn
- 2 10 oz. cans red enchilada sauce
- 12 6-inch white corn tortillas
- 8 oz. Monterey Jack cheese shredded
- ½ cup queso fresco cheese crumbled
- 3 green onions sliced (for garnish)
Instructions
- Heat 1 tablespoon canola oil in a large nonstick skillet over medium high heat. Add the ground beef, chopped onion, and salt. Cook and stir until the meat is no longer pink, about 10 minutes.
- Drain off any grease from the skillet and transfer the cooked beef and onions to a large bowl. Stir in the black beans, corn, and diced tomatoes and green chilies.
- Reduce the heat to medium and add 1 can of the enchilada sauce. Layer half the tortillas on top of the sauce, then add half the beef mixture, and top with half the cheese. Repeat these layers, ending with the cheese.
- Cover the skillet with a tight-fitting lid and cook for 10 minutes until the tortillas are soft and the cheese is melted.
- Serve immediately topped with crumbled queso fresco cheese and sliced green onions, if desired.
Notes
Try this recipe with chicken instead:
Substitute 3 cups shredded cooked chicken (rotisserie chicken from the deli works fine) for the ground beef.To reheat the leftovers:
Cool and store any leftovers in the refrigerator in an oven-proof dish. To reheat, uncover and sprinkle with shredded cheese. Warm, uncovered, in a 350-degree oven for about 20 minutes, or until hot and bubbly.Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
Sounds great, going to make this on the weekend!
My boyfriend and I loved this recipe. I made it as the recipe states except used flour tortillas instead of corn. I will use it again in the future. Thank you!