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From scratch Beef Enchilada Skillet topped with fresh olives and green onions.

Easy Beef Enchilada Skillet

All the flavor of regular ground beef enchiladas with none of the work! You're going to love this one-pan meal!
Course Main Course
Cuisine American, Tex-Mex
Keyword Enchiladas, ground beef dinner, one pan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 467kcal


  • 1 lb lean ground beef
  • 1 med-large onion chopped
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 ½ tablespoon vegetable oil
  • 3 tablespoon corn starch
  • 3 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 C tomato sauce
  • 2 C chicken broth
  • 15 corn tortialls cut into bite-sized squares
  • 1 ½ -2 C colby-jack cheese shredded
  • Sour cream black olives, green onions, tomatoes, etc for topping.


  • In a large skillet (10 inches or larger), brown ground beef with onion, salt, and 1 teaspoon cumin. Remove meat from pan and drain on paper towels-- set aside.
  • In the same skillet, heat vegetable oil over medium heat and stir in the chili powder, corn starch, and remaining teaspoon of cumin. Give it a stir and let cook for about 1 minute- once it becomes aromatic, you're good.
  • Stir the chicken broth and tomato sauce, mixing until it’s well combined and smooth. Keep stirring until it comes up to a boil, is starting to thicken and let boil for 1 minute.
  • Add meat and cut tortillas to the sauce, stirring until all the tortillas are moistened by the sauce. Bring to a simmer, cover and let cook over med-low heat for about 15 minutes or until the tortillas are soft and have absorbed some sauce. Remove pan from heat.
  • Top with grated cheese, cover to let the cheese melt and garnish as desired.


Serving: 1serving | Calories: 467kcal | Carbohydrates: 58g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1162mg | Potassium: 996mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1898IU | Vitamin C: 15mg | Calcium: 30mg | Iron: 6mg