30 Minute Ground Beef Enchilada Skillet Dinner

30 Minute Ground Beef Enchilada Skillet Dinner

I am happy to bring you yet another 30 Minute Skillet recipe today, ladies and gentlemen. I have had such a great response to these quick skillet meals. I’m thrilled to hear your families are enjoying them as much as mine is. My kids have started saying things like “Wow, you really love to make dinner in that skillet!” and “Sweet, she is getting the skillet out again. I bet it’s  gonna be good.” Truly. Those very words were spoken to me just the other day. It put a smile on my face. 🙂

If you have missed the other 30 Minute Skillet dinners I have posted in the past couple of months, here is run down for you.

30 Minute Lasagna Skillet
30 Minute Skillet Chicken Enchiladas
30 Minute Chicken Cordon Bleu Pasta Skillet 

The Ground Beef Enchiladas I have to share with you today are packed with flavor. A meaty enchilada sauce is layered between corn tortillas, cheese, fresh cilantro, green onion and olives. More cheese is added to the top and then broiled to a melted delight. It’s not overly spicy, which my kids appreciated.

Hope you give it a try guys!

Now, let me show you how to make it happen.

30 Minute Ground Beef Enchilada Skillet Dinner from Jamie Cooks It Up!!!

30 Minute Ground Beef Enchilada Skillet Dinner

Time: 30 minutes
Yield: 6-8 servings
Recipe from Jamie Cooks It Up!

1 pound ground beef
1/2 onion, chopped
2 cloves garlic, chopped
salt and pepper
1/4 C cilantro, chopped
1 (2.25 ounce) can slices olives
4 green onions, chopped
1 (28 ounce) can enchilada sauce (I used mild)
1 C chicken broth
1/4 tsp salt
1/4 tsp pepper
1/2 tsp sugar
1 Tb butter
12 corn tortillas
4 C Mexican blend cheese

1. Grab a deep, oven safe skillet. Mine is 3 inches deep and 11 inches wide.
2. Heat the skillet up over medium high heat. Add 1 pound ground beef, 1/2 a chopped onion and 2 cloves chopped garlic. Hit it with a bit of salt and pepper. Cook, stirring often until the meat is browned and the onions are translucent. Should only take about 5-6 minutes.


3. While your meat is browning, chop 4 green onions, 1/4 cup cilantro and 1 can of sliced olives and set them aside.


4. When your meat has browned, drain the grease from the pan and add 1 can enchilada sauce.


Pour in 1 cup chicken broth, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon sugar and 1 tablespoon of butter. Give everything a nice stir and bring it to a simmer. Cover and let is the sauce simmer away for 5 minutes. Those flavors need a chance to get to know each other better. 🙂


5. Pour all but 1 cup of the sauce into a separate bowl.


6. Layer 6 corn tortillas into the skillet,


and cover them with half of the remaining sauce.


7. Cover the sauce with 2 cups Mexican blend cheese.


Sprinkle half of the green onions, cilantro and olives over the cheese.


8. Layer 6-7 more tortillas into the skillet…


and cover with the remaining sauce.
9. Sprinkle 2 more cups of cheese onto the sauce.


10. Turn your oven to broil. Please, pretty please be sure that your skillet is oven safe. If it’s not, just allow the cheese to melt while you have the pan on the stove top. If your pan is oven safe then pop it in and let the cheese get nice and melted.


Watch it carefully. It should only take 3-4 minutes.


11. Allow the skillet to sit for 3-4 minutes, then sprinkle the remaining green onion, olives and cilantro on top.


Then dig in, baby.

30 Minute Ground Beef Enchilada Skillet Dinner Jamie Cooks It Up!

Yum-Ba-Lina. 🙂


Post a comment!


  1. 1
    Jackie Mitchell
    April 28, 2014 at 7:43 pm

    Yum-Ba-Lina indeed!!! You crack me up! And yum-Ba-Lina indeed! Can’t wait to give it a try! 😀

  2. 2
    Nia Hanna
    April 28, 2014 at 9:30 pm

    For anyone interested, Rachel Ray has a tip to wrap the skillet handle with aluminum foil if it isn’t oven safe. I’ve put skillets in the oven and there’s a weird aroma (smells like wood and plastic burning together) if you handle isn’t oven safe. The foil trick works every time, just be sure to cover that handle completely so it doesn’t melt/ burn in the oven!

    • 3
      April 29, 2014 at 7:37 am

      What a great tip, thanks for sharing it with us!

  3. 4
    April 29, 2014 at 6:18 pm

    I recently found your blog and decided to give this recipe a try. I used ground turkey and flour tortillas but everything else was the same. It was delicious! Even my husband loved it and he is quite picky. I will definitely make this recipe again. Thank you!

  4. 5
    May 26, 2014 at 1:21 pm

    I have made this twice now….excellent go to recipe but be warned, it literally feeds an army. Today I made 1/2 the portion and we may still have leftovers tonight after I feed my family of 4. Really a great tasting, easy skillet dinner though. I give it 5 Stars*****

  5. 6
    June 28, 2014 at 1:58 pm

    I have made this a few times now. Very easy and I love that it is a one pot dish. The family loves it! I have also made it with green enchilada sauce instead of the red. Yummy!!! Thanks for another great recipe!

  6. 7
    November 10, 2014 at 4:23 pm

    I made this tonight, and my family could not stop eating. I made it with your cilantro lime rice, refried beans, and a green salad. It was a great meal. I will be making this again and filing this recipe under my favorites. Thanks for sharing another fabulous recipe.

  7. 8
    November 24, 2014 at 10:07 am

    Can you freeze leftovers? I would love to make this recipe, but am only one person and it sounds as though even 1\2 of the recipe makes a large quantity of of delicious sounding recipe. Thank you in advance for your help.

  8. 9
    February 3, 2015 at 8:32 pm

    Finally made this tonight! It was SOOOO good. I made it in a glass casserole dish instead of my skillet. REALLY a wonderful and easy recipe! Thanks so much Jamie!

  9. 10
    April 11, 2015 at 8:55 am

    Made this and it was a hit all around! I even took the leftovers in my lunch and ate it without heating them up and loved it that way too! Thanks for all the wonderful recipes and weekly menus. I refer to your website usually a few times a week and have printed and enjoyed quite a few of your recipes. Thanks again for all the work you put into your site to help all of us.

    • 11
      April 13, 2015 at 4:44 pm

      Hi Tawnya,
      Thanks for letting me know you enjoyed this recipe! We love it too. Happy to hear that my site has been working out well for you and your family. 🙂
      All the best,

  10. 12
    May 21, 2015 at 9:38 pm

    I just wanted to let you know I made this recipe tonight, and our family really liked it. It was quick and easy to make, too. Thank you so much for sharing the recipe!

    • 13
      May 26, 2015 at 7:08 am

      So happy to hear it turned out great! Thanks for letting me know.
      All the best,

  11. 14
    May 12, 2016 at 6:39 pm

    Great recipe. I used jalapeños instead of olives. Very good. Thank you for sharing.

  12. 15
    May 18, 2016 at 11:10 am

    can you use any other cheese besides mexican blend cheese? l really want to cook this but am afraid l cant get that cheese you used.

    • 16
      May 19, 2016 at 10:28 am

      You can use cheddar cheese as a replacement. Best of luck to you!

  13. 17
    January 30, 2017 at 12:34 pm

    Can you please tell me how to tell how many carbs

  14. 18
    April 9, 2017 at 7:27 pm

    This looks delicious! The next time we have guests over, this will definitely be on the menu!

  15. 19
    October 31, 2017 at 8:36 am

    I’ve been looking forward to trying this for weeks now and finally got a chance to make it last night. Newbie cook here… how high is the heat when you’re letting the sauce simmer? Maybe the brand of sauce I used was too runny, but once I added the chicken broth in, it was really soupy. I let it simmer on *4* heat for about 7-8 minutes or so, and even added corn starch, but it was still pretty runny when I cut into it. Any thoughts? It still tasted delicious though. 🙂

    • 20
      October 31, 2017 at 8:44 am

      I also wanted to add that I used flour tortillas because that was all I had. Do the corn ones soak up more liquid?

  16. 21
    Theresa Hoffmeister
    November 26, 2017 at 4:38 pm

    My hubby and I are low-carbing it, but we love enchiladas! I just made this recipe, using green enchilada sauce and omitting the tortillas. It’s looking amazing, but soupy. I’m ok with that, as it will just be eaten with spoons! 🙂

    • 22
      Theresa Hoffmeister
      November 26, 2017 at 4:43 pm

      Also, I didn’t use the stock. Then it would legit have been a big pot of soup!

  17. 23
    December 5, 2019 at 7:42 pm

    I didn’t have the tortillas so I just skipped them. I doubled the recipe (used 2.25 lbs of ground beef). To make up for the lack of tortillas, I made three layers, used all of the beef, and used about 6 cups of Monterey/Colby cheese. Everyone liked it [including me], so I suppose we will just have to make it again

  18. 24
    January 10, 2020 at 4:20 pm

    YUMMMMY! I have made this recipe with the traditional red enchilada sauce as well as the green!
    Both were delicious,

  19. 25
    March 22, 2020 at 2:19 pm


  20. 26
    September 9, 2020 at 8:59 pm

    This was a great recipe! Next time I will leave the chicken broth out though

  21. 27
    Cooking Grandma
    February 16, 2021 at 4:32 pm

    Too much liquid, I simmered it uncovered for 20 minutes to reduce some of it. Next time I to will omit the broth. Otherwise very tasty!

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