Dinner Ideas: Skillet Beef & Rice Enchiladas

Skillet Beef and Rice Enchiladas are what happen when enchilada cravings meet real-life energy levels. You still get all the bold, cheesy, saucy flavor you want, just without the extra step of rolling tortillas and turning your kitchen into a full production.

Everything cooks together in one skillet: seasoned beef, tender rice, enchilada sauce, and plenty of melted cheese layered into every bite. It’s hearty, comforting, and packed with that classic enchilada flavor, while keeping things simple enough for a busy weeknight.

The result is somewhere between a skillet dinner, a casserole, and your favorite comfort food order, which honestly feels like a win for everyone involved. Fast, filling, and easy to customize with your favorite toppings, this is the kind of meal that disappears straight from the pan.

Dinner Ideas:

Recipe by Jeena Wilder

Servings

6-8

servings

Prep time

15

minutes

Cooking time

30

minutes

Ingredients

• 2 lb ground beef

• 1 bell pepper, diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp paprika

• 2 tsp chili powder

• 2 tsp ground cumin

• 1 tsp black pepper

• 1–1½ tsp salt (to taste)

• 2 cup uncooked rice

• 2 cups beef broth

• 1 (10 oz) can enchilada sauce

• 1 (4 oz) can diced green chilies

• 1 cup frozen corn

• 1 (15 oz) can black beans, drained and rinsed

• 1–2 cups shredded cheese (Mexican blend or cheddar)

• Optional Toppings
      •    Sour cream
      •    Cilantro
      •    Avocado
      •    Crushed tortilla chips
      •    Green onions
      •    Jalapeños

Directions

• In a large skillet or deep sauté pan, cook the ground beef over medium heat until browned. Drain excess grease if needed.
• Add the diced bell pepper and garlic. Cook for 3–4 minutes until softened.
• Stir in the tomato paste, garlic powder, onion powder, paprika, chili powder, cumin, black pepper, and salt. Let everything cook together for about 1 minute so the spices get nice and fragrant.
• Add the uncooked rice, beef broth, enchilada sauce, green chilies, corn, and black beans. Stir well.
• Bring everything to a gentle boil, then reduce heat to low. Cover and simmer for about 18–22 minutes, stirring occasionally, until the rice is tender
• Once the rice is cooked, sprinkle the cheese over the top. Cover again for 2–3 minutes until melted and gooey.
• Serve warm with your favorite toppings.