You know those nights when you’re staring into the fridge, willing dinner to magically appear? Yeah, me too. That’s exactly how I stumbled onto these one pan cheesy ground beef enchiladas – my ultimate weeknight lifesaver. I was racing against the clock between soccer practice and homework help when I threw everything into my trusty skillet. Twenty minutes later? Cheesy, saucy perfection with barely any dishes to wash. (Mom win!)
What makes this recipe special isn’t just the melty cheddar or the smoky taco-seasoned beef (though wow, those help). It’s that you’ll dirty exactly one pan from start to finish. No transferring filling to bowls, no separate baking dish – just brown, roll, top, and bake right in the same skillet. The enchilada sauce soaks into those flour tortillas while everything bakes together, creating this incredible texture where every bite has just the right amount of saucy-cheesy-beefy goodness. My kids now request these more than takeout, and between you and me? I don’t mind one bit.
Why You’ll Love These One Pan Cheesy Ground Beef Enchiladas
Listen, I don’t just make these enchiladas because they’re delicious (though trust me, they are). Here’s why they’ve become my go-to dinner at least twice a month:
- One pan magic: From browning the beef to baking the final cheesy masterpiece – it all happens in the same skillet. Fewer dishes? Yes please!
- Weeknight superhero: Ready in 35 minutes flat, even when I’m distracted by laundry piles and permission slips.
- Flavor bomb: That taco seasoning mixed with melty cheese and tangy enchilada sauce? Absolute perfection.
- Kid-approved: My picky eater actually asks for seconds. Enough said.
- Leftover gold: They reheat like a dream for tomorrow’s lunch (if there’s any left!).
Honestly, the hardest part is waiting for them to come out of the oven without stealing a cheesy corner!
Ingredients for One Pan Cheesy Ground Beef Enchiladas
Here’s everything you’ll need to make these gloriously cheesy enchiladas – I promise it’s all simple stuff you might already have in your pantry!
- 1 pound ground beef: I use 85% lean for the best flavor (but drain that extra fat after browning!)
- 1 medium onion, finely diced: About 1 cup – trust me, it disappears into the beef beautifully
- 2 cloves garlic, minced: Fresh is best here – that pre-minced stuff just doesn’t hit the same
- 1 packet (1 oz) taco seasoning: My secret? Use the mild kind and let the other flavors shine
- 1 can (10 oz) red enchilada sauce: Medium heat gives it just the right kick
- 8 flour tortillas (6-inch): The soft taco size fits perfectly in my skillet
- 2 cups shredded cheddar cheese: Buy the block and shred it yourself – it melts so much better
- 1 can (4 oz) diced green chilies: Don’t drain these – that liquid adds fantastic flavor
- 1/2 cup sour cream: For that cool, creamy finish
- Fresh cilantro, chopped: About 2 tablespoons for garnish – skip if you’re a cilantro hater
See? Nothing fancy – just honest ingredients that come together like magic. Now let’s get cooking!
How to Make One Pan Cheesy Ground Beef Enchiladas
Okay friends, let’s dive into making these beauties! The process is so easy you’ll wonder why you ever used multiple pans. Just follow these simple steps and you’ll be swimming in cheesy enchilada goodness before you know it.
Preparing the Beef Mixture
First things first – preheat that oven to 375°F. While it’s heating up, grab your trusty 10-inch oven-safe skillet (this is your one pan hero for the whole recipe!).
Crank the burner to medium heat and toss in your ground beef. Break it up with a wooden spoon as it browns – about 5 minutes should do it. You’ll know it’s ready when there’s no more pink spots and those delicious browned bits start forming. Now tip the skillet to drain off any excess fat (I just hold the beef back with my spoon while pouring it out).
Toss in your diced onions and minced garlic, stirring constantly for about 2 minutes until they turn soft and fragrant. This is when my kitchen starts smelling absolutely magical! Sprinkle in that taco seasoning and those juicy green chilies (liquid and all), giving everything a good stir to coat evenly. Pour in half the enchilada sauce and mix well – this creates the most amazing saucy base for your filling.
Assembling the Enchiladas
Now for the fun part! Turn off the heat and let the beef mixture cool just slightly (so you don’t burn your fingers). Lay out your tortillas and spoon about 1/4 cup of the beef mixture down the center of each one. Don’t overfill them – trust me, I learned that lesson the messy way!
Roll them up gently but firmly, then place them seam-side down right back into the same skillet. You’ll want to arrange them in a circle like little enchilada soldiers – they should fit perfectly in the pan. Once they’re all nestled in, pour the remaining enchilada sauce over the top, making sure each tortilla gets some love.
Now comes the best part – blanket those beauties with ALL the shredded cheddar cheese. I’m talking a full 2 cups here – no skimping! The cheese will melt down into every nook and cranny as it bakes.
Baking and Serving
Slide that gorgeous skillet into your preheated oven and bake for 15-20 minutes. You’ll know they’re done when the cheese is completely melted with those perfect golden bubbles around the edges.
Carefully remove from the oven (don’t forget that handle is HOT!) and let them rest for about 5 minutes. This helps the sauce thicken slightly so they hold together better when serving. Right before digging in, dollop with sour cream and sprinkle with fresh cilantro if you’re feeling fancy.
And there you have it – one pan, minimal cleanup, maximum flavor. Now try not to eat them all in one sitting – I dare you!
Tips for Perfect One Pan Cheesy Ground Beef Enchiladas
After making these dozens of times (okay, maybe hundreds), I’ve picked up some game-changing tricks:
- Skillet check: That pan handle needs to be oven-safe! If yours isn’t, wrap it in foil before baking.
- Filling finesse: Overstuffed tortillas burst open – aim for about 1/4 cup filling max. Less mess, more deliciousness.
- Cheese mastery: Shred your own cheddar – pre-shredded has anti-caking agents that make it melt weirdly.
- Rest time: Letting them sit 5 minutes after baking keeps the enchiladas from falling apart when serving.
- Broiler boost: For extra crispy cheese, broil the last 1-2 minutes (but watch closely – it burns fast!).
Follow these and you’ll get restaurant-quality enchiladas with half the effort. Promise!
Ingredient Substitutions and Variations
Here’s the beautiful thing about these enchiladas – they’re crazy adaptable to what you’ve got on hand or dietary needs! My family plays mix-and-match with these swaps all the time:
- Meat lovers: Ground turkey or chicken works great for a lighter option (just add an extra tablespoon of oil when browning).
- Gluten-free: Swap in corn tortillas – quick tip: warm them first so they don’t crack when rolling!
- Extra kick: Stir in a diced jalapeño with the onions, or use hot enchilada sauce if you like it spicy.
- Dairy-free: Vegan cheese shreds and cashew sour cream work surprisingly well here.
- Veggie boost: Toss in a handful of spinach or diced bell peppers with the onion.
The basic recipe is foolproof, so don’t be afraid to make it your own – that’s half the fun!
Serving Suggestions for One Pan Cheesy Ground Beef Enchiladas
Let’s talk about making this skillet meal feel like a fiesta! I love serving these enchiladas with:
- Simple cilantro-lime rice – The fresh citrus cuts through all that cheesy richness
- Crisp chopped salad with avocado and a squeeze of lime
- Warm tortilla chips for scooping up any saucy bits left in the pan
- Cold Mexican beer or limeade for the kids
Honestly? Sometimes we just eat them straight from the skillet with forks – no judgement here!
Storing and Reheating One Pan Cheesy Ground Beef Enchiladas
Leftovers? (As if!) But if you miraculously have some, here’s how to keep them tasting fresh: Store cooled enchiladas in an airtight container for up to 3 days. To reheat, my favorite method is 350°F in the oven for 10-15 minutes until bubbly. The microwave works in a pinch (about 1-2 minutes), but the cheese won’t stay as gloriously melty. Pro tip: Sprinkle a tiny bit of water over them before reheating to keep the tortillas from drying out!
Nutritional Information
Just between us, I don’t count calories when there’s melty cheese involved – but I know some folks like to keep track! These numbers are ballpark estimates since ingredients can vary (especially depending on how generous you are with that cheese!). The values below are per serving (about 2 enchiladas):
Nutritional values are estimates and vary based on ingredients used. Things like the exact lean-to-fat ratio of your ground beef, brand of tortillas, or type of cheese can shift these numbers. My motto? Enjoy every cheesy bite – life’s too short to stress over exact counts when food tastes this good!
Frequently Asked Questions
After sharing this recipe with friends and family (and making it weekly myself), I’ve gotten the same questions popping up. Here are the answers to everything you might be wondering:
Can I use corn tortillas instead of flour?
Absolutely! Just warm them first – I microwave a stack wrapped in a damp paper towel for 30 seconds. This keeps them from cracking when you roll. Corn tortillas give a nice authentic texture, though you might need an extra one or two since they’re smaller.
How can I make these enchiladas spicier?
Oh, I’ve got you covered! Try any of these heat boosts:
– Use hot enchilada sauce instead of medium
– Add a diced jalapeño with the onions
– Mix in 1/2 teaspoon chipotle powder with the taco seasoning
– Top with sliced fresh jalapeños before baking
Can I prep these ahead of time?
Yes! Assemble the enchiladas in the skillet (without baking), cover tightly, and refrigerate up to 24 hours. When ready, bake for 25-30 minutes since they’ll be cold. The cheese might take an extra few minutes to get bubbly.
Why does my cheese sometimes turn oily?
That usually means it’s pre-shredded cheese (those anti-caking additives can separate). Freshly shredded cheddar melts beautifully without the grease. If you must use pre-shredded, pat it dry with paper towels first.
What if I don’t have an oven-safe skillet?
No worries! Just transfer everything to a greased 9×13 baking dish after step 5. You’ll lose the “one pan” magic but still get delicious results. Bonus – you can assemble more enchiladas this way!
For more delicious recipes, check out our Pinterest page!
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35-Min One Pan Cheesy Ground Beef Enchiladas – Irresistible!
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Lactose
Description
Easy one-pan cheesy ground beef enchiladas with minimal cleanup.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 packet taco seasoning
- 1 can (10 oz) enchilada sauce
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- 1 can (4 oz) diced green chilies
- 1/2 cup sour cream
- Fresh cilantro, chopped (for garnish)
Instructions
- Preheat oven to 375°F.
- Cook ground beef in a large skillet over medium heat until browned. Drain excess fat.
- Add onion and garlic, cooking until softened.
- Stir in taco seasoning and diced green chilies.
- Pour half the enchilada sauce into the skillet, mixing well.
- Spoon beef mixture into tortillas, roll up, and place seam-side down in the skillet.
- Top with remaining enchilada sauce and shredded cheese.
- Bake for 15-20 minutes until cheese melts.
- Garnish with sour cream and cilantro before serving.
Notes
- Use a 10-inch oven-safe skillet.
- Substitute ground turkey for a lighter option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One Pan
- Cuisine: Mexican
