Your Weeknight Win: The One-Pan Enchilada Skillet
Ever have those evenings where you’re craving something hearty, flavorful, and incredibly satisfying, but the thought of a sink full of dishes makes you want to order takeout? I feel you. That’s why I’m about to introduce you to your new favorite weeknight hero: the One-Pan Enchilada Skillet.
This dish is a game-changer. It takes all the amazing flavors of classic enchiladas – the rich sauce, the savory meat, the melty cheese – and transforms them into a super simple, minimal-cleanup skillet meal. No rolling, no fuss, just pure deliciousness.
Why This Skillet Slays Your Dinner Plans
The beauty of this recipe lies in its simplicity and layers of flavor. We start by building a robust base in one pan. Sautéed ground beef and finely diced onion are seasoned with aromatic cumin and coriander, then simmered with diced tomatoes (fresh or canned!), a hint of tomato paste, and fragrant minced garlic. Add in some trusty black beans and a generous pour of your favorite enchilada sauce, and you’ve got a seriously tasty foundation.
But here’s where it gets really good: instead of tortillas, we’re layering in tortilla chips! These chips soak up all that incredible sauce, adding a fantastic texture and making the whole dish incredibly easy to assemble. Top it all off with a generous blanket of shredded cheddar and Monterey Jack cheese blend that melts into gooey perfection.
It’s everything you love about enchiladas, deconstructed and made ridiculously simple. Plus, the cleanup is a breeze since it all happens in one pan!
Quick Facts for Your Foodie Brain 🧠
- Did you know that “enchilada” comes from the Spanish word “enchilar,” which means “to add chili to”? Makes perfect sense for a dish packed with flavorful sauce!
- The combination of beef, beans, and cheese in a dish like this offers a great balance of protein, fiber, and calcium – making it a pretty wholesome meal alongside its incredible taste.
Get Ready to Dig In!
This One-Pan Enchilada Skillet is ideal for busy weeknights, casual gatherings, or any time you need a comforting, satisfying meal without a ton of effort. It’s hearty, cheesy, and packed with that irresistible Tex-Mex flavor.
So, ditch the takeout menu and grab your skillet. Your taste buds (and your dish-free sink!) will thank you.
What’s your go-to one-pan wonder for easy dinners? Share your favorites in the comments below!
The One-Pan Enchilada Skillet
Ingredients
Spice Blend:
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp oregano
Skillet:
- 1 lb ground beef
- 1 small onion finely diced
- 1 14 oz can diced tomatoes
- 1 tbsp tomato paste
- 2 cloves of garlic minced
- Salt and black pepper to taste
- 1 15 oz can black beans drained and rinsed
- 1 ½ cups enchilada sauce
- 1/2 cup corn
Topping
- 4 cups tortilla chips
- 1 ½ cups shredded cheddar and Monterey Jack cheese blend
Instructions
- First things first, fire up your oven and preheat it to 375°F (190°C).
- Build Your Flavorful Base: Grab a large, oven-safe skillet and set it over medium heat. Add your finely diced onion and sauté for about 2-3 minutes until it starts to soften, add your minced garlic and saute for only 30-60 seconds. Now, add the ground beef to the skillet. Break it apart as it cooks, browning it thoroughly for 6-8 minutes.
- Next, stir in the diced tomatoes (along with their juices) and the tomato paste. Let this cook on medium/low for 3-5 minutes, allowing the tomatoes to soften and their flavors to deepen.
- Add your spice blend. Cook for just 1-2 more minutes, stirring constantly, to let those spices truly bloom and become fragrant.
- Finally, mix in the drained and rinsed black beans, corn, and the enchilada sauce. Give everything a good stir and let it simmer for 2-3 minutes, just to let the flavors meld.
- Assemble and Bake: If your skillet isn’t oven-safe, transfer the entire mixture to a baking dish. Otherwise, keep it in the same skillet! Now, artfully arrange the tortilla chips on top of the beef mixture, creating a delicious, crunchy layer. Evenly sprinkle the shredded cheddar and Monterey Jack cheese blend over the chips.
- Pop the skillet into your preheated oven and bake for 8-10 minutes, or until that cheese is beautifully melted and bubbly.
- Garnish and Serve: Once it’s out of the oven, get ready to dive in! Garnish your skillet with fresh cilantro, diced avocado, and a dollop of cool sour cream. Serve it warm and enjoy every cheesy, flavorful bite!
