If you love Mexican/Tex-Mex flavours, melted cheese and stress-free cooking, but don’t love washing up, this one is for you! My whole family (especially Hubby!) loves these outrageously flavour-packed, satisfying and comforting One-pan Cheesy Beef Enchiladas. The dish is a twist on classic enchiladas, but with less fuss involved – imagine that enchiladas and nachos had a baby! It has the same flavour profile, but here, instead of having to fill and roll individual enchiladas, you prepare a deliciously seasoned sauce in a large pan, then fold halved tortillas through it, top with cheese and crisp everything up under the oven grill (broiler).
You get the best of both worlds – at the bottom, the tortillas absorb the delicious sauce, and on top they are crunchy and covered in melty cheese. Once cooked, I top everything with avocado, sour cream, red onion and coriander (cilantro). The freshness of this topping is the perfect complement to the cheesy, tomatoey enchiladas.
I also love that this is one of those “hidden veggie” dishes (ideal for little eaters) and I’ve also given ideas for upping the vegetable content even more – try grated zucchini (courgette) or finely chopped mushrooms. You can keep the dish mild or spice it up, and the seasoned beef is great to freeze to keep on hand for using in wraps or on top of rice.
How can I spice these enchiladas up?
My husband and I love spice and there are loads of fun ways to give this recipe a little heat.
- Chipotle – Add heat and smokiness by adding 1 finely chopped chipotle pepper in adobo sauce at the same ti me as the spices (step 4).
- Chilli powder – Include a pinch of chilli powder, chilli (red pepper) flakes or ground cayenne pepper at the same time as the spices (step 4).
- Jalapeño – Include a diced jalapeño when you add the spices (step 4).
- Pickled jalapeño – Top the cheesy beef enchiladas with sliced pickled jalapeño.
- Hot sauce – Splash hot sauce or Tabasco onto the completed dish.
Can I add even more vegetables to these enchiladas?
Yes. Try corn kernels (fresh, frozen or canned), finely diced zucchini (courgette), finely chopped mushrooms or shredded spinach for an extra hit of veggies.
What is the secret to making good enchiladas?
Get a crispy top – For extra crispy tortillas and golden cheese, place the dish under the oven grill (broiler) for the last 2 minutes of cooking. Keep a close eye on it to prevent burning.
What is the best melting cheese to use?
Grating your own cheese from a block rather than using pre-shredded cheese will result in a smoother, creamier melt (as pre-shredded cheese has additives that make it grainy). I have suggested cheddar, but you could use colby or Monterey Jack, or whatever melting cheese you prefer.
Watch how to make One-pan Cheesy Beef Enchiladas
If you enjoyed One-pan Cheesy Beef Enchiladas, I think you’ll love:
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Chicken Fajita Tray Bake Recipe
Beef Burrito Bowl Recipe
Quick Mexican Beef Rice Bowls Recipe
Cheesy Chicken Enchiladas Recipe
One-pan Cheesy Beef Enchiladas
“I made this for my family tonight and it did not disappoint. This recipe is amazing and I will be adding it to my meal plan rotation. So good!” Share PrintIngredients
- 1 tbsp olive oil
- 1 brown onion, diced
- 500 g (1 lb) 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 (2½ cups) tomato passata
- 125 ml (½ cup) water
- 2 tbsp apple cider vinegar
- 10 15 cm (6 inch) flour tortillas, sliced in half (see note 1)
- 150 g (1½ cups) cheddar or tasty cheese, shredded
- 150 g (½ cup) sour cream
- 1 avocado, diced
- ½ red onion, diced
- 15 g (¼ cup) finely chopped coriander (cilantro) leaves
Equipment
Instructions
- Cook the beef – Heat the oil in a large, deep ovenproof pan over medium heat.
- Add the brown onion and cook, stirring, for 1–2 minutes.
- Add the minced beef and cook for 4–5 minutes, or until browned, breaking up the beef as you go.
- Add the veggies – Add the capsicum, garlic, paprika, cumin, ground coriander, oregano, onion powder and salt. Cook, stirring, for 2 minutes or until fragrant.
- Add the black beans (if using) and stir them through, then add the passata, water and apple cider vinegar. Allow to simmer for 2–3 minutes.
- Finish under the grill (broiler) – Preheat the oven grill to high.
- Remove the pan from the heat. Using tongs, fold and push the tortilla halves into the beef mixture, allowing pieces to stick out of the sauce (see photo).
- Sprinkle the cheese over the top and place in the top half of the oven. Bake under the grill (broiler) for 6–8 minutes, until browned and crisp (keep a close eye so it doesn’t burn!).
- Serve – Serve topped with sour cream, avocado, red onion and coriander.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Danielle says:
Another winner! Everyone in the family ate it, a few left overs. Love that it is super quick to make
Nicole says:
I’m so happy to hear that you all loved it! Yay! xx
Kara says:
This was delicious. There are only two of us at my place so we had leftovers for lunch and half went in the freezer for another night, this recipe makes a lot! We topped it with sour cream, guacamole and picco de gallo. 10 out of 10!
Terrie says:
Such a great sharing dish. Served this up to a crowd last night and everyone loved it. I topped with a tomato salsa and jalepenos too. A one pan wonder. Thank you.
lissy says:
My boys loved this!! And didn’t even mention the beans! Only downside was that I slightly overate as so yum. Good with jalapeños on top. Will make again
Sally says:
Hi Nicole,
I made this for my family tonight and it did not disappoint. This recipe is amazing and I will be adding it to my meal plan rotation. So good!