One-Pan Beef Enchilada Rice Skillet
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Yep, I found another easy Mexican-inspired dinner to add to the weeknight dinner rotation. This One-Pan Beef Enchilada Rice Skillet is loaded with seasoned ground beef, bell pepper, corn, rice, enchilada sauce, tortillas, and plenty of melted cheddar cheese. Best of all, it comes together in about 20 minutes, making it a great option for busy nights when you want something hearty and flavorful with minimal cleanup.
Everything cooks together in one skillet, so the rice soaks up the enchilada sauce and beef broth while the tortillas soften into the mixture. Then top it with more tortilla strips and cheese before a quick trip under the broiler. Add sour cream, cilantro, diced tomatoes, or your favorite taco toppings before serving.
No oven-safe skillet? No problem. Instead of placing the skillet under the broiler, simply cover it with a lid over low heat for a few minutes, until the cheese melts.
Ingredients for One-Pan Beef Enchilada Rice Skillet
- GROUND BEEF – Ground beef makes the skillet hearty and filling. Browning it first adds savory flavor to the whole dish.
- RED BELL PEPPER – Red bell pepper adds a little sweetness, color, and fresh flavor. It also adds extra texture to the skillet.
- GARLIC – Garlic adds a savory flavor that works well with the beef, taco seasoning, and enchilada sauce.
- TACO SEASONING – Taco seasoning adds a blend of spices and gives the beef that familiar Mexican-inspired flavor. Use mild or spicy, depending on what your family prefers. I use mild for my family.
- CORN – Corn adds a touch of sweetness and a little extra texture. Frozen, canned, or fresh corn can all work well. I like to use frozen.
- ENCHILADA SAUCE – Enchilada sauce provides most of the bold flavor and moisture for the skillet. Choose mild, medium, or hot depending on how much heat you like.
- BEEF BROTH – Beef broth gives the rice enough liquid to cook while adding extra savory flavor. Low-sodium broth is helpful since the enchilada sauce and taco seasoning already contain salt.
- CORN TORTILLAS – Cut the tortillas into strips or triangles and stir them into the skillet, where they soften and soak up the enchilada flavor. Top with the remaining tortilla pieces for extra texture before serving.
- WHITE RICE – White rice cooks right in the skillet and absorbs the seasoned broth and enchilada sauce. It helps make this a complete, filling one-pan meal.
- CHEDDAR CHEESE – Cheddar melts over the top and adds rich, cheesy flavor. It also gives the finished skillet a comforting, enchilada-style finish.
- OPTIONAL TOPPINGS – Sour cream, cilantro, diced tomatoes, avocado, green onions, or sliced jalapeños are all great choices for finishing the dish and letting everyone customize their serving.
Instructions for One-Pan Beef Enchilada Rice Skillet
Start by browning the ground beef and diced red bell pepper in a large oven-safe skillet over medium-high heat. Cook until the beef is fully browned and the pepper begins to soften, then drain off any excess grease.
Stir in the minced garlic and taco seasoning. Cook for about 30 seconds, just until the garlic is fragrant and the seasoning is evenly mixed into the beef.
Add the corn, uncooked rice, enchilada sauce, beef broth, and half of the tortilla strips or triangles. Stir everything together, then bring the mixture to a gentle simmer.
Reduce the heat, cover the skillet, and cook for about 15 minutes. Stir once halfway through cooking to help prevent the rice from sticking and ensure everything cooks evenly.
Once the rice is tender and most of the liquid has been absorbed, sprinkle the remaining tortilla pieces over the top, followed by the shredded cheddar cheese.
If your skillet is oven-safe, place it under the broiler for a couple of minutes, until the cheese melts and bubbles. If your skillet isn’t oven-safe, turn off the heat, cover the pan, and let it sit for a few minutes, until the cheese melts.
Serve warm with your favorite toppings, such as sour cream, fresh cilantro, diced tomatoes, avocado, or sliced green onions. Makes 4 servings.
Frequently Asked Questions
Can I use a different kind of rice?
Yes, but the cooking time and liquid amount may change. Long-grain white rice works best for the timing in this recipe, while brown rice will take longer to cook.
Can I use ground turkey instead of ground beef?
Yes. You can use ground turkey or ground chicken instead of beef for a lighter option. You may want to add a little extra seasoning since they are milder in flavor.
What kind of enchilada sauce should I use?
Red enchilada sauce works best in this recipe. Mild, medium, or hot will all work, so choose the heat level your family prefers.
Can I use flour tortillas instead of corn tortillas?
You can, but corn tortillas hold up better and give the skillet more classic enchilada flavor. Flour tortillas may soften more and become a little doughier.
Do I need an oven-safe skillet?
No. If your skillet isn’t oven-safe, cover it after adding the cheese and let it sit over low heat or with the heat off until the cheese melts.
What should I do if there is too much liquid left in the pan?
Remove the lid and let the skillet simmer for a few extra minutes. The extra liquid should cook off as the rice finishes.
Can I add other vegetables?
Absolutely. Diced onion, green bell pepper, zucchini, or extra corn would all work well. Just keep the total amount reasonable so the skillet doesn’t get too crowded.
Can I make this ahead of time?
You can cook the beef and chop the vegetables ahead of time, but the finished skillet is best served fresh because the rice and tortillas keep absorbing the sauce as they sit.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a small splash of broth if needed.
What toppings go well with this skillet?
Sour cream, cilantro, diced tomatoes, avocado, green onions, salsa, jalapeños, or extra shredded cheese are all delicious options.
Tips and Tricks
- Use long-grain white rice. It cooks evenly in the sauce and best matches the recipe timing. Brown rice or other varieties may need more liquid and extra cooking time.
- Keep the skillet covered while the rice cooks. The trapped steam helps the rice become tender. Try not to lift the lid too often, except for one stir halfway through.
- Add more broth if needed. If the rice is still firm but most of the liquid has been absorbed, stir in a small splash of beef broth and continue cooking for a few more minutes.
- Use corn tortillas for the best texture. Corn tortillas hold up well in the skillet and soak up the enchilada sauce without becoming overly soft or doughy.
- Let the cheese melt without overcooking the skillet.
Broil just long enough to melt and lightly brown the cheese. If your skillet isn’t oven-safe, cover it for a few minutes, until the cheese melts.
For more recipes like this, try:
- Creamy Chicken Enchilada Casserole
- Slow Cooker Beef Enchilada Soup
- Quick Beef Skillet Enchiladas
- Cranberry Turkey Enchiladas
One-Pan Beef Enchilada Rice Skillet
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground beef
- ½ red pepper diced
- 1 tsp garlic minced
- 2 tsp taco seasoning
- ½ cup frozen corn
- 1 cup white rice
- 20 oz enchilada sauce two 10 oz cans
- 2 cup beef broth
- 10 corn tortillas cut into strips or triangles
- 1 cup cheddar cheese shredded
Instructions
- In an oven-safe skillet, brown the ground beef along with the red pepper. Once the beef is fully cooked, drain off any excess grease. Add in the garlic and taco seasoning and stir until combined.
- Add in the corn, rice, enchilada sauce, beef broth, and half of the tortilla strips/triangles. Stir together. Bring to a simmer and cover. Cook for 15 minutes, stirring halfway through.
- Once the rice is tender and has absorbed most of the liquid, top with the remaining tortilla strips/triangles, followed by the shredded cheese. If using an oven-safe pan, broil for a couple of minutes, until the cheese melts. Otherwise, turn off the heat and cover for a few minutes until the cheese melts.
- Top with desired toppings like fresh cilantro, sour cream, diced tomatoes, etc to serve. Makes 4 servings.
Nutrition
This recipe is adapted from Jacie Tanner.
