Skillet Enchilada Casserole

Skillet Enchilada Casserole - Miss Information

Its time for kids to go back to school, which also means time for easy meals for Mom. This skillet enchilada casserole will have everyone shouting OLE! Mom because it’s easy and kids because it’s so yummy.

Skillet Enchilada Casserole - Miss Information

Our family loves Mexican food and very often we make my slow cooker shredded beef tacos but this may be our new go to favorite.  Its layered like any casserole with tangy sauce and chorizo spiced beef. You can also change this up by using regular ground beef, ground turkey and even chicken. There are ton’s of possibilities and that just makes it fun.

Skillet Enchilada Casserole - Miss Information

Skillet Enchilada Casserole
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
An easy weeknight meal the whole family will enjoy
Course: Entree
Cuisine: Mexican
Servings: 8
Author: Kelley @ Miss Information Blog
Ingredient List
  • 9-12 corn tortillas depending on the size of your pan
  • 1 lb chorizo spiced beef or meat of your choice
  • 1/2 diced large sweet or white onion
  • 1 diced green pepper
  • 1 minced jalapeno seeds and veins removed
  • 3/4 can black beans drained
  • 1 can diced tomatoes drained
  • 1 can or bottle enchilada sauce I used Old el Paso
  • 11/2 cups Mexican blend cheese
  • Optional toppings:
  • lettuce
  • sour cream
  • pico de gallo
  • cilantro
  • guacamole
  1. Turn your pan on medium heat.
  2. Place your corn tortilla in the pan and heat them for 30-45 seconds on each side and set aside on a paper towel.
  3. Crumble your chorizo spiced beef in the pan and start to brown it. When it's half way done throw in the onions, green pepper and jalapenos and saute until the meat is fully cooked.
  4. Remove to a bowl.
  5. Add your drained beans and canned tomatoes and mix well.
  6. Pour 1/4 of your enchilada sauce into the bottom of the pan and swirl it around to coat it.
  7. Place a layer of 3-4 tortillas on top (don't worry if there are some empty spaces it will be ok)
  8. Sprinkle on 1/3 of your meat mixture and 1/2 cup of cheese
  9. Repeat your layers of enchilada sauce, meat mixture and cheese 2 more times.
  10. Place your pan in a 350 degree oven for about 20 minutes till the cheese is melted and it's heated through.
Recipe Notes

You can use any kind of meat that you want for this chorizo sausage, ground beef turkey or chicken!
You can also make it in a casserole dish if you prefer not to use a skillet.

 Skillet Enchilada Casserole - Miss Information




19 Responses

  1. What size cast iron skillet are you using?
  2. Thanks for the recipe - it looks great! I do have a question, though. It calls for a can or jar of salsa - but doesn't say what size can or jar. I often make my own, but if I buy, it's the biggest *jug* I can find, lol. So, if you could tell me a size container? Or, in cups? I'd really appreciate it. Thanks, again!
    1. Great Question, I used a 16 oz jar but scattered the salsa to taste which was about 3-4 tablespoons per layer
  3. I love recipes like this one. Perfect for back to school. Or for mom eating while the kids are at school then hiding the evidence.
  4. Kelley, what a delicious dinner! My family loves Tex-Mex, and I think this would be a big hit at our dinner table! Thanks for sharing.
  5. Looks delicious. I can't wait to try your recipe. I make enchiladas all the time but, this would be great for a week night recipe.
  6. Quick + Easy + Delicious = School night win! Great recipe! Can't wait to try it :)
  7. Pamela Gurganus says:
    Hi! Thank you for this awesome giveaway opportunity! I wanted to let you know that the entry link for “Instagram “Follow”Urban Accents” isn’t working! Thanks! :)

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