Beef Enchilada Skillet
This is a shortcut version of beef enchiladas, tearing the tortillas into the skillet instead of rolling them individually. It comes together in one pan and tastes just as much like enchilada night with a fraction of the assembly.
Torn tortillas simmered in the sauce soften into something closer to a casserole than individual enchiladas, which actually makes it easier to portion out evenly. Ground beef and cheese keep it feeling hearty.
This is one of the quicker Tex-Mex meals I make, since there's no rolling or baking involved beyond melting the cheese on top. Corn adds a bit of sweetness against the chili and cumin.
The recipe card has the full ingredient breakdown and cook time for all ten portions. Let everything cool before sealing the containers, then refrigerate what you'll eat within four days and freeze the rest. This enchilada skillet is a faster way to get enchilada flavor without the usual assembly.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Beef Enchilada Skillet
YIELD
10 portions
ESTIMATED NUTRITION
630 calories • 48g protein • 32g carbs • 34g fat per portion
What I really like about this recipe is that it gets enchilada flavor without any of the individual rolling.
Ingredients
• 3 3/4 lb ground beef
• 15 corn tortillas, torn
• 5 cups enchilada sauce
• 3 3/4 cups shredded Mexican cheese blend
• 2 1/2 cups corn
• 2 1/2 tsp cumin and chili powder
• salt and pepper
• 2 1/2 onion, diced
Directions
1. Brown the ground beef with the onion; drain excess fat.
2. Stir in enchilada sauce, corn, and torn tortillas; simmer 5 minutes until the tortillas soften.
3. Top with cheese and cover until melted.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
