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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. πŸ™‚

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!!!

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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.

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

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

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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. πŸ™‚

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

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6. Layer 6 corn tortillas into the skillet,

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and cover them with half of the remaining sauce.

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

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

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

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

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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.

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

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

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Then dig in, baby.

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

Yum-Ba-Lina. πŸ™‚

30 Minute Ground Beef Enchilada Skillet

Print
Serves: 6-8 servings
Nutrition facts: NA calories Na fat
Rating: 3.3/5
( 4 voted )

Ingredients

  • 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

Instructions

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. πŸ™‚
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.

Dig in and enjoy!

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

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46 Comments

  1. 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. πŸ™‚

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

  2. 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! πŸ™‚

  3. 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

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