Enchilada Skillet Casserole (One Pan)
An easy weeknight meal using pantry staples and only one pan! You can make it allergy friendly by omitting the cheese, using gluten free tortillas, or go vegetarian by subbing the meat for sofritas or extra veggies.
Servings Prep Time
8servings 10minutes
Cook Time
40minutes
Servings Prep Time
8servings 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. In a cast iron or oven safe skillet, cook ground beef, onion, and pepper until cooked through. Drain off excess grease.
  3. Add in taco seasoning and enchilada sauce as well as the tomatoes and beans. Bring to a simmer then add up to 1/2 cup of water if needed to loosen the sauce.
  4. Simmer for 5 minutes then stir in half of the shredded cheese.
  5. Chop up 2 of the tortillas and stir into the skillet. Taste and add salt and pepper if needed.
  6. Top the skillet mixture with the additional 1 chopped tortilla and the remaining cheese. Pop into the oven for 10 minutes or until the cheese is melted.
  7. Remove from oven and enjoy!
Recipe Notes

To go vegetarian: Sub the meat for sofritas, fajita veggies, or extra beans. 

To go dairy-free: omit the cheese or add dairy-free cheese or sour cream. 

To go gluten-free: Sub flour tortillas for your favorite gluten free variety or use gluten free tortilla chips. 

Other substitutions: Use whatever peppers you have in your refrigerator, color doesn’t matter! Use whatever canned beans you have on hand. Kidney or black beans are my go-to but northern beans or even chili beans would be fine too. Don’t have tortillas? Give it a try with crushed tortilla chips!