If you love comfort food that’s packed with flavor but doesn’t leave you with a million dishes to wash, then this One-pan Cheesy Beef Enchiladas Recipe is going to become your new go-to. I absolutely love how this dish manages to be both hearty and easy, making it perfect for busy weeknights or when you’re craving all the cheesy, meaty goodness without the fuss of traditional enchiladas. Plus, cooking everything in one pan means you save time and effort, which is a win in my book.
When I first tried this recipe, I was surprised by how wonderfully the flavors melded together – those spices, the tangy tomato passata, and the melty cheddar cheese create such a cozy, satisfying meal. You’ll find that it works really well when you need a dish that feeds a hungry crowd but doesn’t require hours in the kitchen. Trust me, once you try this One-pan Cheesy Beef Enchiladas Recipe, you’ll wonder why you didn’t make it sooner!
Why You’ll Love This Recipe
- Minimal Cleanup: One pan means fewer dishes and less stress after dinner.
- Bursting with Flavor: A rich blend of spices and fresh ingredients that bring the dish to life.
- Family Friendly: Everyone from kids to adults go crazy for this cheesy, meaty goodness.
- Quick and Easy: Perfect for busy weeknights when you want something delicious fast.
Ingredients You’ll Need
The ingredients in this One-pan Cheesy Beef Enchiladas Recipe combine pantry essentials with fresh produce to create that perfect balance of hearty and flavorful. Shopping tip: grab quality minced beef and fresh spices to really elevate the dish.
- Olive oil: Use extra virgin if you like a bit more flavor, but any olive oil works fine.
- Brown onion: Diced small for melting nicely into your sauce.
- Minced beef: I recommend lean or mid-fat so it stays juicy without too much grease.
- Red capsicum (bell pepper): Adds sweetness and crunch – don’t skip it!
- Freshly minced garlic: Because garlic is always a good idea.
- Sweet paprika, ground cumin, ground coriander, dried oregano, onion powder, sea salt flakes: These spices bring warmth and depth; try to use fresh spices for the best flavor.
- Canned black beans: Optional but adds lovely texture and protein.
- Tomato passata: Smooth and rich, it’s the base of that yummy saucy layer.
- Water: Just a little to loosen the sauce.
- Apple cider vinegar: Adds a subtle tang that brightens the whole dish.
- Flour tortillas: 6-inch tortillas sliced in half give you that classic enchilada shape without fuss.
- Cheddar or tasty cheese: I always go for a good melting cheese for that perfect crispy topping.
- To serve (sour cream, avocado, red onion, coriander leaves): These fresh toppings add creaminess and freshness to every bite.
Variations
I like to mix things up with this One-pan Cheesy Beef Enchiladas Recipe depending on what I have on hand or mood I’m in. Feel free to swap out ingredients or add your favorite twists; it’s a very forgiving recipe!
- Make it vegetarian: Substitute beef with a medley of mushrooms, zucchini, and extra black beans – it’s surprisingly flavorful and hearty.
- Spicy kick: I sometimes add chopped jalapeños or a dash of cayenne to the tomato sauce for heat; it gives a lovely punch without overpowering.
- Cheese variations: Using Monterey Jack or a Mexican melting cheese blend brings a creamier texture; you can even mix cheeses for maximum yum factor.
- Gluten-free option: Swap flour tortillas for corn tortillas and double-check all your spices to keep it gluten-free without losing any taste.
How to Make One-pan Cheesy Beef Enchiladas Recipe
Step 1: Sauté the Aromatics and Brown the Beef
Start by heating the olive oil in a large, deep ovenproof pan over medium heat. Once hot, toss in the diced brown onion and sauté for a minute or two until soft and fragrant but not browned. Then add the minced beef and cook, breaking it up with your spatula until it’s nicely browned, about 4-5 minutes. This step builds the base flavor — make sure your beef is well cooked with a good sear for that deep taste.
Step 2: Add Veggies and Spices
Next, throw in the diced red capsicum and garlic along with all the spices—sweet paprika, cumin, coriander, oregano, onion powder, and sea salt flakes. Stir everything around for about 2 minutes until those wonderful spices bloom and the mixture is fragrant. Don’t rush this; letting the spices heat up in the pan really amps up the flavor profile in your final dish.
Step 3: Build the Sauce and Add Tortillas
If you’re using black beans, stir them in now. Then pour in the tomato passata, water, and apple cider vinegar, giving everything a good mix. Let it simmer gently for 2-3 minutes to marry the flavors. Then remove the pan from the heat and start folding the halved tortillas into the beef mixture—using tongs helps here so you can push the tortilla pieces into the sauce without tearing them. You’ll want the tortillas to soak up some of that rich sauce while still sticking out for that classic enchilada look.
Step 4: Top with Cheese and Grill
Sprinkle the shredded cheddar evenly over the top of your pan, and place it under a high grill (broiler) for 6-8 minutes. Watch this closely because cheese can go from golden perfection to burnt quite fast! You’re aiming for bubbly, browned, and crisp edges that add a delightful texture contrast. This step is what makes the enchiladas cheesy heaven in every bite.
Pro Tips for Making One-pan Cheesy Beef Enchiladas Recipe
- Don’t overcrowd the pan: Make sure your pan is large enough to hold the ingredients comfortably so tortillas fold nicely into the beef mix.
- Fresh spices matter: I learned that using fresh ground spices makes a noticeable difference in flavor depth compared to pre-ground blends.
- Keep an eye under the grill: Cheese browns quickly, so check every couple of minutes to avoid burnt spots.
- Use tongs for folding tortillas: It helps keep the tortillas intact and allows you to tuck them nicely into the sauce without them breaking apart.
How to Serve One-pan Cheesy Beef Enchiladas Recipe
Garnishes
I always top mine with a generous dollop of sour cream, fresh diced avocado for creaminess, a sprinkle of diced red onion for a bit of bite, and some chopped fresh coriander leaves because they add a bright, herbal note that balances the richness beautifully. These garnishes make each forkful exciting and fresh.
Side Dishes
We often pair these enchiladas with a simple green salad dressed lightly with lime and olive oil, or some Mexican-style rice to soak up any extra sauce. For something crunchy, tortilla chips and salsa work wonderfully as a starter or side.
Creative Ways to Present
When I’ve hosted friends, I’ve served this recipe in small individual cast iron pans for a cute personal touch. You can also layer toppings like chopped jalapeños or olives on top for a party vibe or use colorful edible flowers for a special occasion. It looks beautiful and tastes even better.
Make Ahead and Storage
Storing Leftovers
I’ve found that placing leftovers in an airtight container and refrigerating them works best. The enchiladas keep well for up to 3 days, and the flavors seem to deepen overnight, which is a nice bonus when you reheat them.
Freezing
This recipe freezes wonderfully—just cover the pan tightly with foil or transfer portions into freezer-safe containers. When you’re ready, thaw overnight in the fridge and you’re good to go.
Reheating
I reheat leftover enchiladas in the oven at 350°F (175°C) for 15-20 minutes to keep the cheese melty and the edges crisp. Microwave works too for a quicker option, but you might lose a bit of that crispiness. Adding a sprinkle of extra cheese before reheating brings back that freshly baked vibe.
FAQs
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Can I use corn tortillas instead of flour for this recipe?
Absolutely! Corn tortillas are a great option if you prefer them or are looking for a gluten-free alternative. Just warm them slightly before folding to make them more pliable and less likely to crack in the sauce.
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Is it okay to make this recipe ahead of time?
Yes, you can prepare the beef mixture a day ahead and store it in the fridge. When ready to serve, assemble the tortillas and cheese topping, then bake as instructed. This saves time on busy days.
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Can I make this recipe vegan?
Definitely! Substitute the ground beef for plant-based mince or extra beans and veggies, use vegan cheese, and swap sour cream for a dairy-free alternative. The spices and sauce will still pack a punch.
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What can I do if I don’t have tomato passata?
If you don’t have tomato passata, you can use canned crushed tomatoes or blended canned tomatoes as a substitute. Just make sure to simmer it a bit longer to thicken the sauce for the best texture.
Final Thoughts
This One-pan Cheesy Beef Enchiladas Recipe holds a special place in my kitchen because it’s just so simple to prep yet delivers big on flavor and satisfaction. I love sharing it with friends and family, especially when life gets hectic — it feels like a warm hug on a plate. Give it a try, and I promise you’ll be adding it to your regular rotation in no time. There’s something truly magical about digging into cheesy, saucy enchiladas fresh from the oven, and I’m excited for you to experience that joy in your own home!
Print
One-pan Cheesy Beef Enchiladas Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Description
A flavorful and easy one-pan cheesy beef enchiladas recipe that combines spiced ground beef, black beans, and tomato passata with melted cheddar cheese and crispy flour tortillas. Perfect for a comforting weeknight meal served with fresh toppings like sour cream, avocado, and coriander.
Ingredients
Beef Mixture
- 1 tbsp olive oil
- 1 brown onion, diced
- 500 g (1 lb 2 oz) minced (ground) beef
- 1 red capsicum (bell pepper), diced
- 1 tbsp freshly minced garlic
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp sea salt flakes
- 400 g (14 oz) canned black beans, drained and rinsed (optional)
- 700 g (1 lb 9 oz) tomato passata
- 1/2 cup (125 ml) water
- 2 tbsp apple cider vinegar
Tortillas and Cheese
- 10 x 15 cm (6 inch) flour tortillas, sliced in half
- 1 1/2 cups (150 g) cheddar or tasty cheese, shredded
To Serve
- 150 g (5 1/2 oz) sour cream
- 1 avocado, diced
- 1/2 red onion, diced
- 1/4 cup (15 g) finely chopped coriander (cilantro) leaves
Instructions
- Heat the oil: Heat the olive oil in a large, deep ovenproof pan over medium heat.
- Cook the onion: Add the diced brown onion and cook, stirring, for 1–2 minutes until slightly softened.
- Brown the beef: Add the minced beef and cook for 4–5 minutes until browned, breaking up the meat with a spoon as it cooks.
- Add vegetables and spices: Stir in the diced red capsicum, freshly minced garlic, sweet paprika, ground cumin, ground coriander, dried oregano, onion powder, and sea salt flakes. Cook, stirring, for 2 minutes or until fragrant.
- Add beans and sauce: Add the drained black beans (if using) and stir through, then pour in the tomato passata, water, and apple cider vinegar. Let the mixture simmer gently for 2–3 minutes.
- Prepare for baking: Preheat your oven grill (broiler) to high. Remove the pan from heat. Use tongs to fold and push the tortilla halves into the beef mixture, allowing some tortilla pieces to stick out of the sauce.
- Add cheese and broil: Sprinkle the shredded cheddar cheese evenly over the top of the filling. Place the pan under the oven grill for 6–8 minutes until the cheese is melted, browned, and the tortilla edges are crisp. Watch carefully to prevent burning.
- Serve: Remove from the oven and serve topped with sour cream, diced avocado, diced red onion, and chopped coriander leaves.
Notes
- You can omit the black beans if you prefer a bean-free version or to reduce cooking time slightly.
- Flour tortillas are recommended for easier folding and crispiness under the grill.
- Use a large, deep ovenproof pan to both cook the beef mixture and bake the enchiladas directly for minimal cleanup.
- Keep a close eye while broiling to prevent the cheese and tortilla edges from burning.
- If you want extra spice, add chopped chilies or a pinch of cayenne pepper with the spices.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 480
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 70 mg
