Description
This gluten-free ground beef enchilada skillet brings together tender corn tortillas, seasoned beef, melty cheese, and zesty enchilada sauce in one easy, comforting dish — all made in a single skillet.
Ingredients
Scale
- 1 pound ground beef
- 8 small corn tortillas, quartered
- 1 can (15 ounces) enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Fresh cilantro (optional, for garnish)
- Sour cream (optional, for topping)
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Sauté chopped onion for 2 minutes, then stir in garlic, cumin, chili powder, and salt.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Push beef mixture to the side or remove it temporarily. Lightly toast the quartered tortillas in the skillet until just crisp.
- Layer half the tortillas over the beef, then pour half the enchilada sauce and sprinkle half of each cheese. Repeat layers with remaining ingredients.
- Cover and cook on low for 10 minutes until cheese is melted and bubbly.
- Remove from heat, let rest for 5 minutes, then garnish with cilantro and sour cream if desired.
- Serve hot directly from the skillet.
Notes
- Use freshly grated cheese for the best melt and texture.
- Toast the tortillas briefly before layering to avoid sogginess.
- Customize with beans, corn, or extra veggies for more variety.
- Make ahead by preparing the beef mixture and storing until ready to assemble.
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 3g
- Sodium: 820mg
- Fat: 29g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 90mg
Keywords: gluten free enchilada skillet, ground beef skillet, one pan enchiladas, cheesy beef skillet, Mexican dinner