One Pan Enchilada Bake
The easiest and cheesiest enchilada bake made in a single pan – easy peasy with only one dirty pot. You can’t beat that!
The cheesiest enchiladas without any of the fuss. Now that’s a meal I can get onboard with 5 times a week.
And when it comes together in a single pan – well, that’s a double win right there.
Loaded with all kinds of veggies – which can easily be customized to your liking and what you have on hand – this is really a meal in and of itself.
Although tortilla chips on the side is highly recommend.
Now the tortilla is actually swapped out to something even more amazing here, and that’s biscuit dough.
Yes, biscuit dough is diced and thrown right into the skillet, letting that get nicely golden brown.
And when you take a bite out of that puffy biscuit, it is the most fluffiest, cheesiest bite you will ever have.
And after this, I just don’t think I can go back to traditional enchiladas anymore!
One Pan Enchilada Bake
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 teaspoons Old El Paso™ taco seasoning mix
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 cup Old El Paso™ mild enchilada sauce
- ½ cup tomato sauce
- 1 7.5-ounce tube refrigerated buttermilk biscuits, cut into quarters
- 1 cup shredded Mexican blend cheese
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Preheat oven to 350 degrees F.
- Heat olive oil in a medium oven-proof skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and stir in taco seasoning.
- Stir in black beans, corn, enchilada sauce and tomato sauce. Stir in biscuits and top with cheese.
- Place into oven and bake until golden brown and bubbly, about 25-30 minutes.
- Serve immediately, garnished with cilantro, if desired.
Did you make this recipe?
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Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.
Since the Mexican Cheese I had was finely shredded I decided not to sprinkle it on top of the dish at the start of the baking portion for fear of over-cooking the cheese. So I baked the dish for 15 minutes and noticed that the biscuits were nicely browned so I then covered the dish in the cheese. Worked perfectly.
This recipe is delicious! It was simple to make, easy to clean up after, and even the leftovers were super tasty!
Would this be a good dish to take to someone who has just had a baby, home-bound, etc?
This recipe is excellent and very delicious. I cut the biscuits small and made sure the meat mixture was bubbling when I topped it with the biscuit pieces and cheese. It cooked up perfectly and we all enjoyed it!
We LOVE this dish and has been in our monthly rotation for years now. My picky eater loves it and requests it, which means it is a winner! I was quickly perusing the other reviews and I’ve never had an issue with the biscuits not cooking & we stir them into the dish, so not sure why other people have issues with it? Highly recommend this dish!
How do I know the biscuit dough is cooked through?
This was amazing. Very easy and quick to make. The whole family loved it. I did use more enchilada sauce instead of tomato sauce. I cut the biscuits as directed and placed them on top and they cooked all the way through.
This is a must in our family’s dinner plan. My family asks for this so often that it’s bookmarked. It’s simple ingredients and easy clean up make this a go to many nights.
I followed the instructions and read the majority of the reviews beforehand. Despite following the recommendations other reviewers suggested such as cutting the dough into smaller pieces, the dough still came out undone. Won’t make this again.
i’m doing a freezer meal club, and wondering if this has been tried as a freezer meal before, and if it’s just as good? Would love to try it for that!
We haven’t tried freezing this ourselves, but we do have a Freezer Chicken Enchilada recipe you can try instead:
https://damndelicious.net/2017/08/27/freezer-chicken-enchiladas/.
The biscuits were too doughy. Will not make again.
I think my church family will like this one. I made the regular one and took allday to get it ready.
I made this and it was delicious. I used extra enchilada sauce instead of the tomato sauce and did not mix in the biscuit dough as other reviewers suggested. Next time I’ll probably leave the biscuits off. Yum Yum!
Unfortunately, this one did not turn out as expected. Against my better judgement, I stirred in the dough as stated in the recipe. This resulted in uncooked dough throughout the dish. Despite putting it back in the oven for another 20 minutes, the dough never cooked. We tried to pick around the dough but ultimately ended up tossing the entire dish into the trash.
I’m so sorry – what a bummer. Did you cut up the dough as directed? If they are left too big, they will not cook through!
I made this last night – delicious! I also put my cut up biscuit pieces on top (instead of mixing in) and they browned up perfectly. Added a can of diced green chilis. You can definitely load this up with extra veggies, etc. Very good and will put this in our regular dinner rotation. Thank you for such a simple and delicious recipe! I bought your cookbook and cannot wait to try more recipes. Have loved all of the one’s I made so far! 🙂
I made this tonite and it was great! I added onion and green chiles, stirred in the biscuits just to top layer. Baked for 25 min and it turned out perfect. Will def make again!
Made this and it was delicious. The only problem was, not all my biscuits completely baked. Some were mushy and not cooked at all. I would not stir them in next time, but just lay them on top.
I cooked this recipe with a few minor changes for ingredients I had on hand and it was AH-MAZING! I only had crescent dough on hand, so I used that instead of biscuits. I also had some chopped leeks that needed to be used so I tossed those in as well. It was so good that my entire family gobbled it up, including my picky 4 year old that never finishes his dinner. I will gladly cook this every night if it saves my sanity at meal time 🙂
What kind of tomato sauce do you use
You can use canned tomato sauce of your choice.
One pan cooking is the way to go! We enjoyed this dinner. I used a homemade taco seasoning proportioned for 1 lb of meat. I used the contents of ENTIRE cans to avoid the quandary of what to do with the leftover bit of beans, tomato sauce, and enchilada sauce. So I used 10 oz of enchilada sauce, 8 oz tomato sauce, 15 oz beans, and 1 1/2 cups frozen corn. It worked fine! I also added half of a can of green chilies because I do have another recipe that will use the other half, but the full can would probably work as well. This proves to be a flexible recipe. One could add some heat if desired like adding 1/4 tsp ground or crushed red pepper. Thanks for an easy to make and clean-up meal!
Do you know any of the nutritional values or calories in this? Or could you tell me how to figure it out? I am trying to watch my girlish figure and still feed the family awesome food.
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, it is best that you use free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information.