Skillet beef enchiladas in a pan on a cutting board with a napkin and serving spoon beside. — Photo:
Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell

Active Time:

30 mins

Total Time:

1 hrs

Servings:

4 dinners (plus leftovers)

This is an easy peasy one-skillet meal that is both family-friendly and fun. It’s a flavor-packed dish filled with pieces of softened tortilla chips that have absorbed all the saucy goodness of the ground beef mixture.

Despite only a handful of ingredients, this is a filling and substantial dinner, with plenty of ooey gooey cheese and lots of options for toppings. Pickled red onions, diced tomatoes, or avocado would all make great additions to these enchiladas.

You can dress up this skillet meal with a side salad tossed with a lime vinaigrette, or dress it down with abundant toppings and extra tortilla chips for digging in with your hands. It would also be lovely served with a tangy cabbage slaw made with cilantro and lime juice. However you serve it, this recipe is dinner worthy, appetizer worthy, and definitely leftover worthy.

This recipe is part of our Cook Once, Eat Twice series. Check out our Easy Chile Con Carne recipe below, which can be made with leftovers from this recipe to create two delicious dinners at the same time.

Ingredients

2 Tbsp. olive oil
3 cups chopped yellow onion (from 2 medium onions)
2 Tbsp. minced garlic (from 6 cloves)
2 lb. 90/10 lean ground beef
1 cup unsalted beef stock
2 (1-oz.) envelopes low-sodium taco seasoning mix
2 cups red chile enchilada sauce (such as Frontera)
1 (15-oz.) can black beans, drained and rinsed
10 (6-inch) corn tortillas, each cut into 8 wedges
8 oz. shredded Mexican 4-cheese blend (2 cups)
Chopped fresh cilantro, for garnish
Thinly sliced jalapeño chiles, for garnish

Directions

Heat oil in a large cast-iron skillet over medium-high. Add chopped onion; cook, stirring occasionally, until softened and translucent, about 8 minutes. Add minced garlic; cook, stirring constantly, until fragrant, about 1 minute. Add beef; cook, stirring with a wooden spoon until crumbly and no longer pink, about 6 minutes.
Stir in beef stock and taco seasoning; bring to a boil. Cook, stirring often, until sauce has thickened slightly, about 90 seconds. Remove from heat.
For leftovers, transfer 2 cups of the beef mixture to a bowl and cool completely, about 30 minutes. Cover and refrigerate for up to 2 days.
Preheat oven to broil with rack about 6 inches from heat source. Stir enchilada sauce and beans into remaining seasoned beef in skillet. Place cut tortillas in an even layer on surface of beef mixture, and gently fold into the mixture until fully coated and well distributed. Top evenly with cheese. Broil until cheese is melted and browned in spots, about 4 minutes.
Remove from oven; top with cilantro and jalapeño slices. Serve immediately.

Easy Chili Con Carne

If you can't settle on what to make for dinner tonight, let us suggest this simplified version of chili con carne. This recipe is an easy and straightforward way to make a flavorful, thick bowl of chili for dinner, and can double as a topping for a number of dishes like a baked potato, nachos, and more. Full of beans and meat, this chili is the definition of hearty and the toppings help dress it up, to both look beautiful and include lots of interesting texture.

The taco seasoning adds great spices like chile and cumin, while the sour cream adds creaminess, and the chips have a great crunch factor. For the final finishing touch, add sliced avocado, because avocado makes everything better, right? Feel free to get creative and sub in your favorite chili toppings, from pickled jalapeños to shredded Cheddar.

Add 2 cups leftover seasoned beef, 2 cups unsalted beef stock, 2 Tbsp. tomato paste, 1 (15-oz.) can diced tomatoes (undrained), and 1 (15-oz.) can pinto beans (drained and rinsed) to a large Dutch oven; bring to a boil over medium-high. Reduce heat to medium, and gently boil, stirring occasionally, until thickened and saucy, 12 to 15 minutes. Season with 1 tsp. kosher salt. Divide chili among 4 bowls. Top evenly with 1 sliced avocado and 1/4 cup sour cream. Garnish with crushed baked tortilla chips and chopped fresh cilantro.