Cheesy Beef Enchilada Skillet

I completely adore this Cheesy Beef Enchilada Skillet—rich, flavorful ground beef merged with tangy enchilada sauce, creamy sour cream, melty cheese, and just enough spice from green chiles. It comes together in one skillet in about 20 minutes and is effortlessly satisfying and customizable.

Why I’ll Love This Recipe

I love how this skillet meal is:

• Fast and simple—ready in roughly 20 minutes and easy to clean up after.

• Customizable—I can serve it in tortillas, over chips as nachos, in a bowl with cauliflower rice, or keep it low-carb.

• Versatile for tastes—it easily adapts to my family’s preferences or dietary needs (e.g., adding black beans, making it extra cheesy, or spicing it up).

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

I like to keep the ingredient list clean and delicious:

• 2 lbs lean ground beef

• 1 onion, diced

• ½ tsp garlic powder

• ½ tsp salt

• 1 cup red enchilada sauce

• 4.5 oz diced green chiles (1 small can)

• ½ cup sour cream

• 1 cup cheddar cheese

Optional garnishes:

• 2.5 oz sliced black olives (1 small can), drained

• 3 green onions, diced

Directions

1. I heat a large skillet over medium heat, then add the ground beef and diced onion. I cook until the beef is no longer pink and the onions are translucent, draining any excess grease.

2. I return the skillet to the stove, stir in garlic powder, salt, enchilada sauce, green chiles, and sour cream. I bring it to a boil, then reduce heat to let it simmer and thicken for about 4–6 minutes.

3. I stir in half of the cheddar cheese into the mixture, then sprinkle the rest on top. I cover with a lid for about 2–3 minutes, until the cheese melts.

4. I finish by topping it with black olives and green onions, if I’m using them, and serve immediately.

Servings And Timing

This recipe serves approximately 6 people and takes about:

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total: 20 minutes

Storage/Reheating

I store leftovers in airtight containers:

• In the fridge, it stays good for 3–4 days.

• In the freezer, I can keep it for up to a month.

To reheat, I either warm it gently on the stove, or microwave it until heated through.

FAQs

1. What can I do to make it extra creamy or cheesy?

I often swap the sour cream for cream cheese to make it extra creamy, melty, and luxurious.

2. How can I add more veggies or make it heartier?

I like to stir in a cup each of black beans and corn along with the green chiles—makes it more filling and adds color and texture.

3. I want more heat—how can I spice it up?

I replace the green chiles with diced jalapeños or choose a spicy red enchilada sauce to dial up the heat.

4. Can I make this ahead or freeze it?

Absolutely. I prepare it through step 3, then cool and freeze the beef mixture. When ready, I thaw it refrigerated for 24–48 hours, then continue with step 4 in the skillet.

5. What are good ways to serve it?

So many ways—I’ve served it:

• In tortillas for enchiladas

• Over chips as nachos

• In a bowl with cauliflower rice or regular rice

• Over spaghetti squash for a lighter twist

• Tucked in tortillas or bowls with toppings like lettuce, pico de gallo, guac for a burrito-bowl style

Conclusion

I always fall for this Cheesy Beef Enchilada Skillet—it’s quick, flavorful, comforting, and endlessly flexible. I love making it when I need a reliable crowd-pleaser that’s ready in no time. Would you like me to also create a “Variations” section with creative twists on the recipe, like vegetarian or low-carb versions?