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This is so good!!! One skillet enchilada casserole is loaded with saucy ground beef, gooey cheese and lots of flavor! It's our family's new favorite easy dinner recipe! ohsweetbasil.com
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3.97 from 27 votes

One-Skillet Ground Beef Enchilada Casserole

Nothing is better than a skillet piled high with saucy meat, flour tortillas, and gooey cheese. This one-skillet ground beef enchilada casserole is perfect for family dinner!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: 100 + BEST Easy Beef Recipes for Dinner
Cuisine: Mexican
Keyword: dinner, dinner recipe, easy dinner, easy weeknight dinner, enchilada, ground beef, mexican, one pan, tortillas
Servings: 6
Author: Sweet Basil

Equipment

Ingredients

  • 1 Pound Ground Beef
  • 1 Package Taco Seasoning or 3 Tablespoons
  • 1 Cup Yellow Onion chopped
  • 1 Cup Cremini Mushrooms diced
  • 2 Cups Red Enchilada Sauce
  • 1 Can Pinto Beans drained but not rinsed, 15 ounce can
  • 3 Cups Cheddar Cheese
  • 1/2 Cup Queso Fresco crumbled
  • 5-6 Flour Tortillas
  • Cilantro minced for garnish
  • Mexican Crema (Sour Cream or Plain Greek Yogurt may also be used)
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F.
  • Heat an 8-10 inch cast iron skillet over medium heat. See note below.
  • Add the ground beef and taco seasoning and stir throughout cooking to combine, about 8-10 minutes.
    1 Pound Ground Beef, 1 Package Taco Seasoning
  • Next, add in the onions and mushrooms, and continue stirring every 2-3 minutes for 5-6 more minutes.
    1 Cup Yellow Onion, 1 Cup Cremini Mushrooms
  • Once everything is soft, add in the enchilada sauce and beans. Bring the mixture to a simmer and continue to stir every few minutes.
    2 Cups Red Enchilada Sauce, 1 Can Pinto Beans
  • Add in 2/3 of each cheese and stir to combine.
    3 Cups Cheddar Cheese, 1/2 Cup Queso Fresco
  • Pour the mixture into a bowl and remove the skillet from the burner.
  • Add a large spoonful of the mixture to the bottom of the skillet, and spread it around so the tortillas don't burn.
  • Place one tortilla into the skillet and cover with a spoonful of the sauce mixture.
    5-6 Flour Tortillas
  • Add another tortilla and repeat the layering until you've used all of the ingredients, top with all of the remaining cheddar and queso fresco.
    3 Cups Cheddar Cheese, 1/2 Cup Queso Fresco
  • Bake the casserole for 25-30 minutes and remove from the oven.
  • Sprinkle with cilantro and add a dollop of sour cream if desired.
    Cilantro, Mexican Crema

Video

Notes

  • Depending on the size of your tortillas you may need to change the size of your skillet.
Enchilada casserole will keep for 2-3 days, covered, in the refrigerator.

Nutrition

Serving: 1cup | Calories: 586kcal | Carbohydrates: 27g | Protein: 32g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1847mg | Potassium: 385mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1729IU | Vitamin C: 6mg | Calcium: 515mg | Iron: 3mg