Easy, cozy, and packed with hidden veggies — the perfect weeknight dinner everyone loves.
There’s something about a one-pan meal that feels like a gift on a busy night. This One Pan Enchilada Skillet brings all the bold, comforting flavors of classic enchiladas — but skips the extra steps and dishes. It’s hearty, family-friendly, and endlessly customizable (a great way to sneak in extra veggies without anyone noticing!).
Why You’ll Love This Recipe
• One pan, minimal cleanup – Everything cooks in the same skillet.
• Packed with flavor – Smoky, saucy, and cheesy, just like traditional enchiladas.
• Easy to customize – Toss in extra veggies like zucchini, corn, or green chilies.
• Healthy-ish – Riced cauliflower bulks it up with extra fiber and nutrients.
Ingredients
• 1 tbsp olive oil
• 1 medium onion, diced
• 1 lb ground beef
• Salt and pepper, to taste
• 1 bag frozen riced cauliflower
• 1 can black beans, drained and rinsed
• 1 can Rotel, drained
• 1 can red enchilada sauce, I like the Siete Brand
• 10 corn tortillas, cut or torn into pieces
• 1 cup shredded cheddar cheese
Optional add-ins: corn, diced zucchini, or green chilies
For serving: sour cream, sliced green onion, and chopped cilantro
Instructions
1. Preheat oven to 350°F.
2. Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and ground beef. Season with salt and pepper, and cook until browned.
3. Stir in riced cauliflower, black beans, and Rotel. Season with a pinch more salt and cook for 3–4 minutes.
4. Pour in the enchilada sauce and let simmer for about 10 minutes to allow the flavors to come together.
5. Smooth the mixture evenly in the skillet. Layer the torn corn tortillas on top, then sprinkle with shredded cheese.
6. Bake for 20 minutes, until the cheese is melted and bubbly around the edges.
7. Top with sour cream, green onion, and cilantro. Serve warm and enjoy!
Tips & Variations
• Add a kick: Use spicy enchilada sauce or a can of hot green chilies.
• Make it lighter: Swap ground beef for ground turkey or chicken.
• Vegetarian version: Skip the meat and double the black beans and veggies.
• Leftovers: This reheats beautifully the next day for lunch or quick dinners.
In My Kitchen
This is one of those meals I throw together when I need something quick, filling, and family-approved. It’s cozy, saucy, and always hits the spot — especially on nights when I want something that feels special without spending all night in the kitchen.
Share the Love
If you make this One Pan Enchilada Skillet, tag me on Instagram @cookingtohost! I love seeing what you’re cooking and how you make these recipes your own.
One Pan Enchilada Skillet
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 lb ground beef
- Salt and pepper to taste
- 1 bag frozen riced cauliflower
- 1 can black beans drained and rinsed
- 1 can Rotel drained
- 1 can red enchilada sauce I use Siete Brand
- 10 corn tortillas cut or torn into pieces
- 1 cup shredded cheddar cheese
- Optional add-ins: corn diced zucchini, or green chilies
- For serving: sour cream sliced green onion, and chopped cilantro
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and ground beef. Season with salt and pepper, and cook until browned.
- Stir in riced cauliflower, black beans, and Rotel. Season with a pinch more salt and cook for 3–4 minutes.
- Pour in the enchilada sauce and let simmer for about 10 minutes to allow the flavors to come together.
- Smooth the mixture evenly in the skillet. Layer the torn corn tortillas on top, then sprinkle with shredded cheese.
- Bake for 20 minutes, until the cheese is melted and bubbly around the edges.
- Top with sour cream, green onion, and cilantro. Serve warm and enjoy!
Notes
• Make it lighter: Swap ground beef for ground turkey or chicken.
• Vegetarian version: Skip the meat and double the black beans and veggies.
• Leftovers: This reheats beautifully the next day for lunch or quick dinners.
