Description
This hearty Beef Skillet Enchiladas recipe combines seasoned ground beef, melted cheddar cheese, and classic enchilada sauce rolled in warm corn tortillas. Cooked on the stovetop for the beef filling and baked to perfection, these enchiladas are flavorful, comforting, and perfect for a family dinner.
Ingredients
Scale
Beef Filling
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning mix
- 1/2 cup water
Assembly
- 10 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese
Toppings
- 1 cup sour cream
- 1/4 cup chopped cilantro
Instructions
- Heat the oil: Heat a large skillet over medium heat and add the tablespoon of olive oil, allowing it to warm thoroughly.
- Sauté onions: Add the chopped onion to the skillet and cook, stirring occasionally, for 4-5 minutes until the onions become soft and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Cook beef: Add ground beef to the skillet, breaking it apart with a spoon as it cooks. Continue cooking for 6-8 minutes until the beef is browned and no longer pink.
- Drain fat: Once the beef is fully cooked, carefully drain any excess fat from the skillet to remove grease.
- Season beef: Sprinkle the taco seasoning mix over the cooked beef and stir to combine evenly.
- Add water and simmer: Pour in 1/2 cup water and stir, dissolving the seasoning and coating the beef mixture. Reduce the heat to low and simmer for 3-4 minutes, stirring occasionally.
- Warm tortillas: While the beef simmers, heat the corn tortillas in a pan or microwave for 20-30 seconds until they become warm and flexible for rolling.
- Preheat oven: Preheat the oven to 375°F (190°C) to prepare for baking the enchiladas.
- Prepare baking dish: Spread a small amount of enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
- Fill tortillas: Spoon 2-3 tablespoons of the beef mixture onto the center of each warm tortilla, then roll tightly and place each seam-side down side by side in the baking dish.
- Cover with sauce: Pour the remaining enchilada sauce over the filled tortillas to completely cover them.
- Add cheese: Sprinkle shredded cheddar cheese evenly over the sauced tortillas.
- Bake enchiladas: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Cool slightly: Remove the baked enchiladas from the oven and let them cool for a few minutes to set.
- Add toppings and serve: Dollop sour cream over the enchiladas and sprinkle with chopped cilantro before serving to add freshness and creaminess.
Notes
- For a milder dish, use mild taco seasoning instead of regular.
- To save time, use store-bought enchilada sauce or make your own for extra flavor.
- Warm tortillas properly to avoid cracking when rolling.
- To make this recipe gluten-free, ensure the taco seasoning and enchilada sauce are certified gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
