Easy Cheesy Ground Beef Enchiladas (One-Pan)

Cozy, cheesy weeknight comfort

These easy cheesy ground beef enchiladas are the ultimate one-pan dinner for busy weeknights when comfort food is calling. Loaded with seasoned beef, tender tortillas, and plenty of melty cheese, this recipe delivers bold Mexican-inspired flavors with minimal cleanup. Everything cooks together in a single pan, making it perfect for families, meal prep, or anyone short on time but craving something hearty and satisfying. With simple pantry spices and customizable toppings, these enchiladas come together fast and taste like they took all day. If you’re looking for a quick ground beef dinner that’s cozy, cheesy, and crowd-pleasing, this recipe belongs on your rotation.

Time Breakdown

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4–5

Ingredients List

• 1 tbsp olive oil
• 1 brown onion, diced
• 500 g (1 lb 2 oz) 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 (1 lb 9 oz) tomato passata
• ½ cup (125 ml) water
• 2 tbsp apple cider vinegar
• 10 × 15 cm (6-inch) flour tortillas, sliced in half
• 1½ cups (150 g) cheddar or tasty cheese, shredded

To Serve

• 150 g (5½ oz) sour cream
• 1 avocado, diced
• ½ red onion, diced
• ¼ cup (15 g) finely chopped coriander (cilantro) leaves

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large deep skillet or sauté pan
• Sharp knife
• Cutting board
• Measuring cups & spoons
• Wooden spoon or spatula

Step-by-Step Beginner-Friendly Instructions

1. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2–3 minutes until soft and fragrant.
2. Add ground beef and cook for 5–6 minutes, breaking it up until browned and no pink remains.
3. Stir in capsicum and garlic. Cook for 1 minute until aromatic
4. Sprinkle in paprika, cumin, coriander, oregano, onion powder, and salt. Stir well to coat the beef evenly.
5. Add black beans (if using), tomato passata, water, and apple cider vinegar. Simmer for 8–10 minutes until slightly thick and saucy.
6. Gently fold tortilla halves into the pan, pressing them into the sauce so they soften evenly.
7. Sprinkle shredded cheese over the top. Cover and cook for 5 minutes until cheese is melted and bubbly
8. Remove from heat and rest for 2 minutes. Serve hot with sour cream, avocado, red onion, and coriander

Pro Tips

• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
• Freezer-friendly: Freeze cooled enchiladas without toppings for up to 2 months.
• Make it spicy: Add chili flakes or diced jalapeños to the beef mixture.
• Serving idea: Pair with a simple green salad or Mexican-style rice for a complete meal.

Nutrition Table (Estimated)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

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