One-Pan Cheesy Beef Enchiladas Recipe

Introduction

This one-pan cheesy beef enchiladas recipe combines rich, spiced beef with melted cheese and fresh toppings for a comforting meal. It’s easy to prepare and perfect for a family dinner or casual gathering.

Ingredients

• 1 tbsp olive oil
• 1 brown onion, diced
• 500 g 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 canned black beans, drained and rinsed (optional)
• 700 g tomato passata
• 125 ml water
• 2 tbsp apple cider vinegar
• 10 15 cm (6 inch) flour tortillas, sliced in half
• 150 g cheddar or tasty cheese, shredded
• 150 g sour cream
• 1 avocado, diced
• ½ red onion, diced
• 15 g finely chopped coriander (cilantro) leaves

Instructions

1. Step 1: Heat the olive oil in a large, deep ovenproof pan over medium heat.
2. Step 2: Add the diced brown onion and cook, stirring, for 1–2 minutes until softened.
3. Step 3: Add the minced beef and cook for 4–5 minutes, breaking it up with a spoon, until browned.
4. Step 4: Stir in the diced capsicum, minced garlic, sweet paprika, ground cumin, ground coriander, dried oregano, onion powder, and salt. Cook for 2 minutes until fragrant.
5. Step 5: Add the black beans if using, then pour in the tomato passata, water, and apple cider vinegar. Let the mixture simmer gently for 2–3 minutes.
6. Step 6: Preheat the oven grill (broiler) to high.
7. Step 7: Remove the pan from heat. Fold each tortilla half and push them into the beef mixture so pieces stick out of the sauce.
8. Step 8: Sprinkle shredded cheese evenly over the top. Place the pan under the grill and cook for 6–8 minutes until the cheese is browned and crisp. Watch carefully to avoid burning.
9. Step 9: Serve hot, topped with sour cream, diced avocado, diced red onion, and chopped coriander leaves.

Tips & Variations

• For a vegetarian version, omit the beef and use extra beans or cooked lentils instead.
• Swap the cheddar cheese for a Mexican cheese blend for a more authentic flavor.
• If you prefer a spicier dish, add chopped chili or a pinch of cayenne pepper with the spices.
• Use corn tortillas for a gluten-free option, but be careful when folding as they are more fragile.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through. Note that the tortillas may soften when reheated, so reheating in the oven helps keep a bit of crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the beef mixture and assemble the dish ahead, then refrigerate it before adding cheese and grilling just before serving.

What can I use instead of tomato passata?

You can substitute canned crushed tomatoes or a smooth tomato sauce if passata is unavailable. Just make sure it’s not too chunky to maintain the texture of the sauce.

One-Pan Cheesy Beef Enchiladas Recipe

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4.7 from 131 reviews

This One-pan Cheesy Beef Enchiladas recipe combines flavorful ground beef simmered with aromatic spices, black beans, and tomato passata, layered with soft flour tortillas and topped with melted cheddar cheese. Finished under the oven grill for a crispy, cheesy topping and served with creamy sour cream, fresh avocado, red onion, and coriander, this dish offers a satisfying and comforting Mexican-inspired meal that’s easy to prepare in just one pan.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 5 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-inspired

Ingredients

Scale 1x2x3x

Beef Mixture

• 1 tbsp olive oil
• 1 brown onion, diced
• 500 g 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 canned black beans, drained and rinsed (optional)
• 700 g tomato passata
• 125 ml water
• 2 tbsp apple cider vinegar

Enchiladas Assembly

• 10 (15 cm / 6 inch) flour tortillas, sliced in half
• 150 g cheddar or tasty cheese, shredded

Toppings

• 150 g sour cream
• 1 avocado, diced
• ½ red onion, diced
• 15 g finely chopped coriander (cilantro) leaves

Instructions

1. Cook the beef: Heat the olive oil in a large, deep ovenproof pan over medium heat to prepare for sautéing the aromatics and meat.
2. Sauté the onion: Add the diced brown onion to the pan and cook, stirring frequently, for 1–2 minutes until softened and translucent.
3. Brown the beef: Add the minced beef to the pan and cook for 4–5 minutes, breaking up the meat with a spoon until it is evenly browned and cooked through.
4. Add vegetables and spices: Stir in the diced red capsicum, minced garlic, sweet paprika, ground cumin, ground coriander, dried oregano, onion powder, and sea salt; cook while stirring for 2 minutes until the mixture becomes fragrant.
5. Add beans and liquids: Incorporate the drained black beans (if using), then pour in the tomato passata, water, and apple cider vinegar. Stir everything together and let it simmer gently for 2–3 minutes to meld the flavors.
6. Preheat the grill: While the beef mixture simmers, preheat your oven grill (broiler) to high to prepare for browning the cheese topping.
7. Assemble the enchiladas: Remove the pan from the heat. Using tongs, fold and push the halved tortillas into the beef mixture, allowing pieces of tortilla to protrude from the sauce, creating layers.
8. Add cheese and grill: Evenly sprinkle the shredded cheddar cheese over the tortilla and beef mixture, then place the pan in the upper section of the oven and grill for 6–8 minutes until the cheese is melted, browned, and crisp. Watch carefully to prevent burning.
9. Serve with toppings: Remove from the oven and serve the enchiladas topped with dollops of sour cream, diced avocado, diced red onion, and fresh coriander leaves for a burst of freshness.

Notes

• You can omit the black beans if you prefer a meat-only version.
• Flour tortillas should be sliced in half to create manageable portions and layers.
• Keep a close eye under the grill to avoid burning the cheese.
• For extra spice, add a pinch of chili powder or fresh chilies to the beef mixture.
• Use a large, deep ovenproof pan for both cooking and grilling to minimize cleanup.

Keywords: beef enchiladas, cheesy enchiladas, one-pan meal, Mexican recipe, beef recipe, quick dinner, oven baked enchiladas