I’m excited to share another quick and flavorful 30 Minute Skillet recipe. These one-pan dinners have been a big hit in my household — fast to make and delicious to eat. My kids even know when I pull out the skillet it’s going to be a good meal, and that kind of family approval makes weeknight cooking worth it.
Today’s recipe is a Ground Beef Enchilada Skillet that’s layered with enchilada sauce, corn tortillas, plenty of cheese, chopped cilantro, green onion and sliced olives. It’s not overly spicy, which makes it a great option for kids and anyone who prefers milder flavors. The skillet goes from stovetop to broiler for a bubbly, golden cheese finish.
Below you’ll find clear ingredient and instruction sections so you can make this simple, hearty dinner any night of the week.
Ingredients
- 1 pound ground beef
- 1/2 onion, chopped
- 2 cloves garlic, chopped
- Salt and pepper, to taste
- 1/4 cup cilantro, chopped
- 1 (2.25 ounce) can sliced olives, drained
- 4 green onions, chopped
- 1 (28 ounce) can enchilada sauce (mild recommended)
- 1 cup chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon sugar
- 1 tablespoon butter
- 12 corn tortillas
- 4 cups Mexican blend cheese
Instructions
1. Preheat and prepare: Use a deep, oven-safe skillet — mine is about 3 inches deep and 11 inches across. Heat the skillet over medium-high heat.
2. Brown the beef: Add 1 pound ground beef, the chopped onion and chopped garlic to the hot skillet. Season with a little salt and pepper. Cook, stirring often, until the beef is browned and the onions are translucent, about 5–6 minutes.
3. Prep the toppings: While the meat cooks, chop 4 green onions and 1/4 cup cilantro. Drain a can of sliced olives and set these aside.
4. Make the sauce: Once the meat is browned, drain excess grease. Pour in the can of enchilada sauce, then add 1 cup chicken broth, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sugar and 1 tablespoon butter. Stir to combine, bring to a simmer, cover and let simmer for 5 minutes to meld the flavors.
5. Reserve some sauce: Remove about 1 cup of the sauce and set it in a bowl for later. The remaining sauce in the skillet will be used for assembling the layers.
6. Layer the tortillas: Place 6 corn tortillas in the skillet to form the first layer. Spread half of the remaining sauce evenly over the tortillas.
7. Add cheese and toppings: Sprinkle 2 cups of Mexican blend cheese over the sauced tortillas. Scatter half of the chopped green onions, half of the cilantro and half of the olives on top of the cheese.
8. Repeat layers: Add another 6–7 tortillas on top, pour the remaining sauce over them, then sprinkle the remaining 2 cups of cheese evenly over the top.
9. Melt the cheese: If your skillet is oven-safe, set your oven to broil and place the skillet under the broiler until the cheese is melted and bubbly, about 3–4 minutes. Watch it closely to prevent burning. If your skillet is not oven-safe, cover and let the cheese melt on the stovetop over low heat.
10. Finish and serve: Remove the skillet from the oven and allow it to rest for 3–4 minutes. Sprinkle the remaining green onions, cilantro and olives across the top, then serve directly from the pan.
This skillet dish serves about 6–8 people and makes a convenient weeknight dinner that’s both comforting and easy to assemble. Customize it by adding black beans, corn or sliced jalapeños if you prefer more texture or heat.
Enjoy this hearty, family-friendly Ground Beef Enchilada Skillet — a fast, satisfying meal that’s sure to become a repeat in your dinner rotation.
