I absolutely love sharing this One-pan Cheesy Beef Enchiladas Recipe because it’s one of those meals that feels like a warm hug on a plate. It’s super easy to whip up, packing hearty beef, melty cheese, and just the right kick of spices, all cooked in a single pan. If you’re like me and crave comfort food without turning your kitchen into a disaster zone, you’ll find this recipe a total game-changer.
What makes this One-pan Cheesy Beef Enchiladas Recipe really worth trying is how fast it comes together and how flavorful it is, even with minimal effort. It’s perfect for weeknights when time is tight but you still want something impressive on the dinner table. Trust me, after trying this once, it’ll become a staple in your rotation!
Why You’ll Love This Recipe
- One-pan Convenience: Less cleanup means you actually want to make this often.
- Rich, Comforting Flavor: The spices and cheese blend perfectly to satisfy your cravings.
- Flexible Ingredients: Easy to customize with veggies, beans, or cheese you love.
- Family Favorite: My family goes crazy for this every time I make it.
Ingredients You’ll Need
Each ingredient in this One-pan Cheesy Beef Enchiladas Recipe plays a key role in layering flavors and textures. I always recommend fresh aromatics and quality cheese to make this dish truly shine, but it’s also very forgiving if you need to swap things out.
- Olive oil: This forms the flavor base and helps brown the beef perfectly.
- Brown onion: Adds sweetness and depth when sautéed just right.
- Minced (ground) beef: The star protein; I prefer lean but still juicy for this recipe.
- Red capsicum (bell pepper): For a subtle sweetness and fresh crunch.
- Freshly minced garlic: Nothing beats fresh for that aromatic punch.
- Sweet paprika: Gives a smoky warmth that complements the beef.
- Ground cumin: Essential for that earthy, slightly nutty flavor.
- Ground coriander: Adds brightness with a hint of citrus.
- Dried oregano: Lends an herbal, savory note.
- Onion powder: Boosts the onion flavor quietly in the background.
- Sea salt flakes: Season everything just right; always taste as you go.
- Canned black beans (optional): I like adding these for protein and fiber, plus they soak up the sauce beautifully.
- Tomato passata: Smooth and fresh-tasting, it keeps things saucy without being chunky.
- Water: To loosen the sauce just enough without it getting runny.
- Apple cider vinegar: This lifts the rich flavors with a gentle tang.
- Flour tortillas: I slice them in half to fit better and let them soak in flavors.
- Cheddar or tasty cheese: Use good melting cheese; the cheesier, the better!
Variations
I love how versatile this One-pan Cheesy Beef Enchiladas Recipe is — whether you want to add more veggies, swap the beef, or make it lighter, the base is so forgiving. Feel free to personalize it to fit your family’s tastes or what’s in your fridge.
- Vegetarian option: I’ve swapped beef for seasoned lentils or crumbled tofu, and it worked surprisingly well with the same spices.
- Spice it up: Adding chopped jalapeños or a dash of cayenne gives the dish a nice kick that my spice-loving friends rave about.
- Different cheese blends: Mixing Monterey Jack or mozzarella with cheddar creates a gooey, stretchy texture I adore.
- Gluten-free twists: Use corn tortillas instead of flour for a gluten-free take; just watch the folding as they’re more delicate.
How to Make One-pan Cheesy Beef Enchiladas Recipe
Step 1: Sauté the base for flavor
Start by heating olive oil in a large, deep ovenproof pan over medium heat. Toss in the diced brown onion and cook it gently for about 1-2 minutes until translucent and sweet. The aroma here will already start setting the stage for something delicious.
Step 2: Brown the beef thoroughly
Add your minced beef to the pan, breaking it up with a spoon as it cooks. It usually takes 4-5 minutes until beautifully browned with no pink spots. Browning is key here—it’s where a lot of flavor develops, so take your time!
Step 3: Spice it up and add veggies
Stir in the diced red capsicum and freshly minced garlic, followed by the spices: sweet paprika, ground cumin, coriander, dried oregano, onion powder, and salt. Cook everything together for about 2 minutes until you can smell those wonderful spices blooming—this step always makes me smile.
Step 4: Simmer with beans and tomato passata
Optional: add drained black beans for extra texture and protein—they soak up the sauce nicely. Pour in the tomato passata, a splash of water, and apple cider vinegar, then let it simmer gently for 2-3 minutes to marry all the flavors. This sauce comes together quickly, so no waiting around!
Step 5: Arrange the tortillas and cheese
Turn off the heat and carefully fold each tortilla half into the beef mixture, using tongs to tuck them in. I like leaving a bit sticking out for that perfect golden crisp. Sprinkle a generous layer of shredded cheese over the top—this cheesy crown really makes the dish sing.
Step 6: Broil to bubbly perfection
Pop your pan under the oven grill (broiler) set to high and watch closely for 6-8 minutes until the cheese is bubbly, browned, and a little crisp at the edges. I’m serious about watching it here because it can go from golden to burnt quickly—so stay nearby!
Step 7: Serve with your favorite toppings
Once out of the oven, dollop on sour cream, scatter diced avocado and red onion, and finish with fresh coriander leaves. These fresh toppings add a lovely contrast to the cheesy, spicy beef and make every bite pop.
Pro Tips for Making One-pan Cheesy Beef Enchiladas Recipe
- Don’t rush browning: Take your time browning the beef well—it’s the flavor foundation that makes or breaks the dish.
- Watch the broil: Cheese bubbles up quickly under high heat; keep an eye so it doesn’t burn.
- Tortilla folding tip: Use tongs to gently fold and tuck tortillas instead of stuffing them all at once for neater results.
- Add fresh toppings last: Adding avocado and coriander right before serving keeps them fresh and vibrant.
How to Serve One-pan Cheesy Beef Enchiladas Recipe
Garnishes
I’m a sucker for topping these enchiladas with dollops of sour cream because its cool creaminess balances the warm spices perfectly. Fresh diced avocado adds buttery texture, while red onion provides a nice bite and crunch. A sprinkle of fresh coriander (cilantro) always brightens up the dish and makes it feel a bit more special.
Side Dishes
Since the enchiladas are quite filling, I like pairing them with light sides like a crisp green salad dressed with lime juice or some zesty Mexican-style rice. Refried beans or a simple corn salad also complement the richness without overpowering the dish.
Creative Ways to Present
For gatherings or when I want to impress, I sometimes serve this dish family-style right from the skillet, letting everyone dig in. Another fun idea I tried was layering it in a casserole dish with extra cheese between tortilla and beef layers for a “deconstructed” version that’s great for potlucks.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and they usually stay great for up to 3 days. Make sure to cool the dish before sealing it to avoid sogginess. When I reheat, I find that adding a sprinkle of extra cheese on top revives that fresh-baked feeling.
Freezing
One-pan Cheesy Beef Enchiladas freeze really well — I usually portion them out into meal-sized containers. Just be sure to freeze before broiling the cheese, then bake straight from frozen and broil at the end until golden and bubbly. This trick keeps the texture just right after thawing.
Reheating
To reheat, I prefer using the oven to keep that crispness intact—cover the pan loosely with foil and heat at 350°F (175°C) until warmed through, then broil the top for a minute or two to refresh the cheesy crust. It beats microwaving any day when it comes to flavor and texture.
FAQs
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Can I make the One-pan Cheesy Beef Enchiladas Recipe vegetarian?
Absolutely! You can swap the minced beef for plant-based proteins like lentils, black beans, or even crumbled tofu. Just season them with the same spices for comparable flavor and cook until heated through.
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Can I use corn tortillas instead of flour tortillas?
Yes, but corn tortillas are more fragile. To avoid tearing, warm them slightly before folding and be gentle when arranging them in the pan. They also add a subtle corn flavor that’s delightful.
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How spicy is this recipe, and can I adjust it?
The recipe is mildly spiced with smoky paprika and cumin, but you can easily ramp it up by adding chili powder, jalapeños, or cayenne pepper while cooking. Taste and adjust the heat level to suit your preference.
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Do I have to use black beans in this recipe?
Nope! Black beans are optional and add extra texture and nutrition, but leaving them out won’t affect the overall flavor much. You can also substitute with kidney beans or pinto beans if you prefer.
Final Thoughts
This One-pan Cheesy Beef Enchiladas Recipe is truly one of my go-to comfort meals that never fails to please. It’s straightforward enough for a busy weekday but still feels cozy and indulgent. I hope you enjoy making it as much as I do—and more than anything, I hope it brings delicious warmth to your dinner table with minimal fuss!
Print
One-pan Cheesy Beef Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
One-pan Cheesy Beef Enchiladas are a delicious and convenient Mexican-inspired dish featuring seasoned ground beef, black beans, and a medley of spices in a rich tomato sauce. Flour tortillas are folded into the flavorful mixture, topped with melted cheddar cheese, and baked to golden perfection under the oven grill. Served with creamy sour cream, fresh avocado, red onion, and coriander, this recipe offers a hearty and satisfying meal perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 brown onion, diced
- 500 g (1 lb 2 oz) minced (ground) beef
- 1 red capsicum (bell pepper), diced
- 1 tbsp freshly minced garlic
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp sea salt flakes
- 400 g (14 oz) canned black beans, drained and rinsed (optional)
- 700 g (1 lb 9 oz) tomato passata
- 1/2 cup (125 ml) water
- 2 tbsp apple cider vinegar
- 10 x 15 cm (6 inch) flour tortillas, sliced in half
- 1 1/2 cups (150 g) cheddar or tasty cheese, shredded
To Serve
- 150 g (5 1/2 oz) sour cream
- 1 avocado, diced
- 1/2 red onion, diced
- 1/4 cup (15 g) finely chopped coriander (cilantro) leaves
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large, deep ovenproof pan over medium heat to prepare the base for cooking.
- Cook the onion: Add diced brown onion and cook, stirring, for 1–2 minutes until slightly softened and fragrant.
- Brown the beef: Add 500 g minced beef to the pan and cook for 4–5 minutes, breaking it up with a spoon, until browned evenly.
- Add vegetables and spices: Stir in diced red capsicum, freshly minced garlic, sweet paprika, ground cumin, ground coriander, dried oregano, onion powder, and sea salt flakes. Cook for 2 minutes until the mixture is aromatic.
- Add beans and liquids: If using, stir in drained black beans. Then add tomato passata, water, and apple cider vinegar. Allow the sauce to simmer gently for 2–3 minutes to blend flavors.
- Preheat grill: Set your oven grill (broiler) to high, preparing to finish the dish with a crispy cheese topping.
- Assemble tortillas: Remove the pan from heat. Using tongs, fold and push each tortilla half into the beef mixture so they stand upright with pieces exposed above the sauce.
- Add cheese and bake: Sprinkle shredded cheddar cheese evenly over the top. Place the pan under the preheated grill for 6–8 minutes until cheese is browned and crisp, watching carefully to avoid burning.
- Serve and garnish: Remove from the oven and top enchiladas with sour cream, diced avocado, diced red onion, and chopped coriander. Serve immediately for best flavor.
Notes
- You can omit black beans if preferred, but they add protein and fiber to the dish.
- Flour tortillas are used here; corn tortillas will work but may be less pliable for folding.
- Watch closely during grilling to prevent the cheese from burning.
- This dish reheats well and can be stored in the refrigerator for up to 2 days.
- For extra heat, consider adding chopped jalapeños or a dash of chili powder.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of the recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 85 mg
