This one-skillet Beef Enchilada Casserole is cheesy, so easy to make, and absolutely delicious. Packed with protein and flavorful spices, it’s a delicious weeknight dinner!

The Best Healthy Beef Enchilada Casserole

When it comes to comfort food, a batch of enchiladas are definitely at the top of my list! For example, these Green Chicken Enchiladas are one of my (and my husbands!) absolute favorites. There’s planted of melted cheese, sauce, and flavorful spices…they just can’t be beat!

One thing I don’t always love about the enchiladas is the rolling process, and while always worth it, sometimes I just don’t have the time. That’s where this cheesy Beef Enchilada Casserole comes in!

This one skillet dish is made by simply combining all of the ingredients in one large skillet, topping with cheese, and then baking until perfectly melted and golden brown. It’s one of those recipes that perfect for a quick weeknight dinner and can be easily customized with whatever veggies you may have in the fridge!

Beef Enchilada Casserole Video

Reader Favorite Casseroles

casserole ingredients

Enchilada Casserole Ingredients

Ground Beef: I prefer lean ground beef for this recipe. I recommend choosing 90/10 or 97/3 ground beef.

Garlic & Onion: the combination of fresh garlic and onion creates a delicious base of flavor for the casserole.

Spices: you’ll need paprika, salt, pepper, cumin, dried oregano, and chipotle powder.

Green Chilies: one can of hatch green chilies helps to give the casserole some extra flavor.

Black Beans: you’ll need one can of black beans for this recipe that have been drained and rinsed.

Diced Tomatoes: you’ll also need one can of diced tomatoes.

Lime Juice: this adds some extra freshness and lime flavor to the enchilada casserole.

Red Enchilada Sauce: you’ll nee one cup of red enchilada sauce for this recipe. Just grab your favorite!

Tortillas: any 8-inch tortillas will work for this recipe! If you need to keep the recipe gluten free you can use corn tortillas (just be sure that no wheat is added) or your favorite gluten free brand.

Cheese: a super melty cheese is the key to bringing this delicious casserole together. I love using Colby-jack cheese for this recipe.

Substitutions and Additions

  • Ground Beef – if you need to make a vegetarian version of this recipe, feel free to replace the ground beef with an extra can of black beans.
  • Cheese – I love Colby-jack cheese in this recipe but you could also pepper jack or cheddar if you prefer. If you need to keep this recipe dairy free then you can use your favorite dairy free cheese substitute instead!
  • Tortillas – if you do not need to keep this recipe gluten or grain free, feel free to use your favorite flour tortillas.
  • Veggies – this casserole is very forgiving and a great way to use up any extra vegetables you may have in the fridge. Bell peppers, mushrooms, and fresh spinach could all be added!
  • Enchilada Sauce – if you need to keep this recipe gluten free then be sure to grab a gluten free enchilada sauce.
  • Canned Goods – need to keep this recipe on the lower sodium side? be sure to grab low-sodium or no salt added canned goods.

Helpful Kitchen Tools

CASSEROLE DISH

LARGE MIXING BOWL

MEASURING CUPS

MEASURING SPOONS

MIXING SPOON

silicone spatula

Large Skillet

ground beef cooked in skillet

How to Make This Beef Enchilada Casserole Recipe

Step One: Preheat your oven to 400 degrees.

Step Two: Heat a large skillet or pot over medium high heat.

Step Three: Once hot, add the avocado oil and then add the ground beef. Cook the ground beef until no longer pink, breaking it up as it browns. Once the ground beef has browned, add the diced yellow onion and sauté until the onion starts to become translucent. Next, add the minced garlic, lime juice, salt, pepper, dried herbs, and spices. Cook for another 1-2 minutes and then remove from the heat.

Step Four: Add the ground beef mixture, green chilies, black beans, diced tomatoes, lime juice, and enchilada sauce to a large mixing bowl and stir until well combined.

Step Five: Next add the tortilla quarters and gently stir until well combined.

Step Six: Transfer the enchilada mixture to the same skillet you used to cook the ground beef mixture. Spread the mixture into an even layer with the back of a spoon and top with shredded cheese.

Step Seven: Bake uncovered for 12-15 minutes or until bubbly and the cheese is golden and melty.

Step Eight: Remove from the oven and let cool for 10 minutes. Top with chopped cilantro, red onion, lime wedges, and sour cream before serving.

casserole ingredients in mixing bowl

My Favorite Tips and Tricks

  • For the best results, I highly recommend shredding your own cheese instead of buying a pre-shredded bag of cheese. Pre-shredded cheese contains stabilizers and don’t melt as nicely as blocks of cheese that are hand shredded. To make things easier and save time, you can use a food processor to grate the cheese if you like.
  • Be sure to let the casserole rest for a few minutes before serving. This will ensure that it holds together a bit better when serving.
  • To get the casserole a bit more golden on top place it under the broiler for a bit.
  • Want your casserole a bit more saucy? Feel free to use additional enchilada sauce.

How to Store

You can store any leftover casserole, tightly covered, in the fridge for up to three to four days.

casserole in skillet without cheese

Favorite Topping Ideas

There are so many ways you can top these enchiladas and they are all delicious.

Here are a few of my favorite topping ideas: 

  • sliced avocado
  • chopped cilantro
  • salsa verde or your favorite salsa of choice
  • diced red onion
  • fresh limes
  • sliced jalapeno peppers

Can I Prep This Recipe in Advance?

Yes! If you like you can prepare this casserole up to a day in advance. Just assemble everything and then cover tightly with foil before placing in the fridge until you are ready to bake.

When you’re ready, remove the casserole from the fridge and place on the counter for 20 minutes and allow it to come to room temperature before popping in the oven to bake.

Recipes to Serve with this Beef Enchilada Recipe

enchilada casserole in skillet with fork

I hope you give this Gluten Free Enchilada Skillet a try! They are so easy to make and delicious! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.

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enchilada casserole in skillet with spoon

Beef Enchilada Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews
  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Gluten Free

Description

This one-skillet Beef Enchilada Casserole is cheesy, so easy to make, and absolutely delicious. Packed with protein and flavorful spices, it’s a delicious weeknight dinner!


Ingredients

Scale
  • 1 pound lean (93/7) ground beef
  • 1/2 tablespoon avocado oil
  • 1/2 cup diced yellow onion
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chipotle powder
  • 14oz can green chilis
  • 115oz can black beans, drained and rinsed
  • 115oz can diced tomatoes
  • 1/4 cup lime juice
  • 1 cup red enchilada sauce
  • 6 tortillas, cut into quarters
  • 6 oz Colby-jack cheese, shredded
  • cilantro, for serving
  • diced red onion, for serving
  • lime wedges, for serving
  • sour cream or Greek yogurt, for serving

Instructions

  1. Preheat your oven to 400 degrees.
  2. Heat a large skillet or pot over medium high heat.
  3. Make the Beef Enchilada Mixture: Once hot, add the avocado oil and then add the ground beef. Cook the ground beef until no longer pink, breaking it up as it browns. Once the ground beef has browned, add the diced yellow onion and sauté until the onion starts to become translucent. Next, add the minced garlic, lime juice, salt, pepper, dried herbs, and spices. Cook for another 1-2 minutes and then remove from the heat.
  4. Add the ground beef mixture, green chilies, black beans, diced tomatoes, and enchilada sauce to a large mixing bowl and stir until well combined.
  5. Next add the tortilla quarters and gently stir until well combined.
  6. Transfer the enchilada mixture to the same skillet you used to cook the ground beef mixture. Spread the mixture into an even layer with the back of a spoon and top with shredded cheese.
  7. Bake uncovered for 12-15 minutes or until bubbly and the cheese is golden and melty.
  8. Remove from the oven and let cool for 10 minutes. Top with chopped cilantro, red onion, lime wedges, and sour cream before serving.

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Eat Love Eat

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23 Comments

  1. Rachel Haught says:

    My family loves this recipe! They won’t eat enchiladas but request this😂 very family friendly!






  2. Delicious! This is super easy to make and tastes amazing. Great for weekdays dinner but we also thought this would be great if you are having friends over.






  3. MommyofTwo says:

    Made this recipe last night and my family couldn’t get enough! The mix of spices were perfect. This will most definitely be in our regular rotation of meals to make for my family!






    1. Ashlea Carver says:

      So happy to hear you loved the recipe! thanks for taking the time to share!

  4. This was delicious! I have been trying to find yummy and healthy meals, as my husband doesn’t really love the “bird food” of my healthy lifestyle. This was packed with flavor and we had leftovers for days! Next time I will omit the tortilla strips. They didn’t really add anything to the meal, just kind of made it mushy. The only portion of the recipe to maybe edit is the entry of the lime juice. Step 3 and Step 4 both say add the lime juice, but there is only one lime in this recipe. The ingredients didn’t say to divide the lime juice, so I wasn’t sure which step made more sense. Just food for thought! It might not matter either way, but thought it was worth the mention.






    1. Ashlea Carver says:

      thanks for the feedback, Katie!

  5. Delicious, love the easy one pan prep! Looking forward to leftovers for lunch. Used ground turkey instead of beef but will try the Turkey version with sweet potato next – and probably the chicken version too. We love Mexican and now thanks to you, all the skillet enchilada options, thank you!






  6. I used to make something similar but with taco spices. Yours knocks mine out of the park! The lime juice is key. It makes all the difference in flavor! Can I hide the leftovers??? Thanks for sharing!!






  7. I love how you make everything in one pan! Really tasty and so easy to make. Thank you!






  8. This was super tasty! I used tomato sauce instead of enchilada sauce to cut down the spice, and the kids really enjoyed it!

  9. MJ Thomas says:

    This was AMAZING! So so easy and flavorful – I cut the spice a little to serve to my toddler and she had 3 helpings! Husband and I loved it too, definitely going into our usual dinner rotation.

    1. Ashlea Carver says:

      Thanks for sharing, MJ! I’m so glad everyone loved it!

  10. I want to make these for my boyfriend for his birthday! Do you think it would work to use steak pieces rather than ground beef? And also to use a casserole dish instead of a skillet? Thank you! I love your recipes 🙂

    1. Ashlea Carver says:

      Hi, Abrielle! I’ve never tried steak pieces before but you could definitely give it a try. And yes! you can definitely use a casserole dish if you prefer. Hope you love the recipe!

  11. My husband and I both love this recipe! It is delicious!

  12. My kids gobbled this up it was so good!

  13. Delicious! Topped with a little guacamole, definitely hits the spot! Used ground turkey instead of beef. This dish also reheats very well. Thank you, this one’s a keeper 🙂

  14. jeny cortez says:

    Where’s the link to print this recipe? Thank you! 🙂

  15. Rachel Faeber says:

    This is so delicious and easy! I used my casserole dish instead so it made a little more, plus I don’t have a cast iron skillet. I alternate this with the chicken enchilada casserole dish at least once a month!

  16. The recipe notes are about applesauce. Is that left over from a different recipe? Because I’m not putting applesauce in beef enchilada anything, no matter how much your husband liked it!

    1. Ashlea Carver says:

      Haha! I wouldn’t either! That was just a glitch on the site. Hope you love this recipe, Jenney!