This Easy Enchilada Skillet is a one-pan wonder loaded with savory beef, black beans, corn, and melty cheese — all smothered in a rich homemade enchilada sauce. Perfect for busy weeknights!

This is an image of one-pan enchiladas skillet topped with pico de gallo, fresh jalapeño and lime
Screenshot
This is an image of one-pan enchiladas skillet topped with pico de gallo, fresh jalapeño and lime

Easy Enchilada Skillet

Taylor Jackzen
This Easy Enchilada Skillet is a one-pan wonder loaded with savory beef, black beans, corn, and melty cheese — all smothered in a rich homemade enchilada sauce. Perfect for busy weeknights!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

For the Skillet

  • 1 lb ground beef
  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced (any color you prefer)
  • 15 oz black beans drained and rinsed (1 can)
  • 15 oz corn kernels drained (1 can)
  • 10 oz red enchilada sauce (homemade or from 1 can)
  • 1 cup Mexican blend cheese shredded
  • 6 corn tortillas cut into strips (optional)
  • Salt and pepper to taste to taste
  • 1/4 cup cilantro chopped
  • 2 tablespoons sour cream optional, for serving

For the Homemade Enchilada Sauce

  • 1 tablespoon vegetable oil
  • 1 tablespoon all-purpose flour
  • 2 tablespoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1 cup chicken or vegetable broth
  • 4 oz tomato sauce
  • Salt to taste

Instructions
 

  • If making the Homemade Enchilada sauce, start by heating the vegetable oil in a saucepan over medium heat.
  • Add the flour to the hot oil and whisk continuously for 1-2 minutes to make a roux. The roux should be smooth and bubbling.
  • Stir in the chili powder, ground cumin, garlic powder, onion powder, and dried oregano. Cook for an additional 1-2 minutes, stirring constantly, until fragrant.
  • Gradually pour in the chicken or vegetable broth while whisking continuously to prevent lumps from forming.
  • Add the tomato sauce to the saucepan and stir to combine.
  • Bring the enchilada sauce to a simmer, then reduce the heat to low. Let it simmer gently for about 10-15 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
  • Taste the sauce and season with salt to taste, if needed.
  • Once the enchilada sauce is ready, remove it from the heat and let it cool slightly before using.
  • Heat olive oil in a separate large skillet over medium heat. Add chopped onions and diced bell pepper. Cook until they start to soften, about 3-4 minutes.
  • Add minced garlic and ground beef to the skillet. Cook, breaking up the beef with a spoon, until it’s browned and no longer pink.
  • Stir in the black beans and corn kernels. Cook for an additional 2-3 minutes until heated through.
  • Pour the enchilada sauce over the beef mixture in the skillet. Stir well to combine, ensuring everything is coated in the sauce. Let it simmer for 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
  • If using, add the tortilla strips to the skillet and stir them in gently.
  • Sprinkle the shredded cheese evenly over the top of the beef mixture. Cover the skillet with a lid and let it sit for a few minutes until the cheese is melted and bubbly.
  • Once the cheese is melted, remove the skillet from the heat.
  • Garnish with optional toppings such as chopped cilantro and sour cream.
  • Serve the enchilada skillet directly from the skillet or transfer it to a serving dish and enjoy!