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.
“This is a recipe you should make again and again and again” – that’s what my fiancé stated as he ate it. A little bit of sour cream and hot sauce elevated it. This tastes more awesome than it looks!
Made this tonight and it was pretty good!! I always love breaking out my 12 inch skillet!! I just threw in a whole can of corn, black beans, and pato sauce. I used my own taco seasoning because it is better then the packaged junk!!
This recipe was absolutely DELICIOUS!!!! I will DEFINITELY be adding this to my meal plan! I’m so full (on top of being pregnant lol) I’m about to burst lol..Thank You!
This seemed like a great idea. I did question “stirring in” the biscuits. And rightly so. Should NOT have done that. Unless raw dough in the middle of a casserole is your thing. Try using lass dough and sprinkling the pieces on top with the cheese.
Hi there,
Can I make the buttermilk biscuits, cos in SA we don’t have that or is there another equivalent to use. Recipe looks delicious, would like to try it 🙂
Buttermilk biscuits should work just fine.
This looks so yummy i can’t wait to test it out! Thanks for posting it! I LOVE one pot wonder meals.
I hesitated at making this because I normally eat very “clean” and don’t buy or eat things from packages, such as biscuit dough. But this looked so good, I figured one time wouldn’t hurt me. 😉 I’m eating it now and it’s delicious! I used organic, grass-fed ground beef. The biscuits I bought were larger, like the “Grands” (I bought generic), so cutting them into quarters made the pieces too big and they didn’t cook through in the 1/2 hour. I had to bake another 4-5 minutes. Thanks for the recipe!
Hello! I made this tonight and had an issue with the dough that mixed in not cooking and staying doughy. I baked it for the full 30 minutes, which I was kind of worried about because my oven tends to like to over-cook things, (cookies I always have to cook at the lesser of the given time, lest they burn), so I always think it runs hot. Everything on top was cooked well – the dough and cheese was nicely done, but inside the dough was uncooked and the casserole was a bit runny. Not sure what I could do differently?
Jennifer, it may be best to dice your biscuits into smaller pieces.
This looks awesome, I’m putting it on my menu to make this week. My question is this: why the additional tomato sauce? Why not just use more enchilada sauce?
It’s really to balance out all the flavors, but please feel free to substitute the tomato sauce with additional enchilada sauce to suit your preferences.
Hi Chungah –
I’m preparing this for dinner tomorrow (Sunday night). This’ll be the 3rd recipe of yours I’ve done in 10 days, we LOVE your dishes!
Is it possible when you post recipes to include reheating instructions? Its just two of us so usually, we get 2-3 nights of meals from one recipe. I’m assuming typically microwaving is easiest but sometimes (with baked dishes), reheating in the oven gives it the best results.
Thanks so much & keep up the good work, I’m sharing your recipes on facebook and really hyping your site.
Hi, Should I use a cast iron skillet to make this??? or would a dutch oven work as well?
A cast iron skillet should work just fine.
I kicked this up a notch with our Ghost Pepper sea salt so good ! thanks
https://www.kdhsaltrocks.com/
I had pinto chili beans and I made my own biscuits but added taco seasoning into my flour!! Yummy!!!
I just made this for dinner. It’s so good. I did kidney instead of black beans. Added Mushrooms & Onions. Sooooooooooooo Good!
This looks yummy! BUT could anyone tell me what the biscuit dough is in the UK? Or a suitable equivalent?
I had a friend come over this past week for an impromptu craft night. I handed my husband this recipe and pleaded that he make dinner for the night so we could get our craft on! The entire time he was making it in the kitchen we could hear him gawking and drooling over it and nearing the end of it he insisted that we come watch it bake with him for 5 minutes because it looked THAT good.
After taking our first bite we fell in love! I think next time we make this I may put my helping on a bed of lettuce or spinach, just so that I don’t feel so guilty eating multiple helpings of this deliciousness!
This was delicious! I excluded the corn since my kids wouldn’t eat it. I would use this meat in a traditional taco too. I also made my own taco seasoning. It is very easy, stores well, and doesn’t have additives. You most likely have all of the spices in your cabinet already!
Whoah cheese flavor again! I have searched for some recipes and all I’ve seen is cheese recipe. My son will celebrate his 2nd birthday next weekend and since my son is a cheese lover, I will add this to the list. Can you recommend some recipes to add on the menu? Thanks in advance.
Yes, I have a ton of cheese recipes on my site! Please feel free to peruse through my recipe index or use the search bar on the right sidebar.
Loved every one of these One Pot Wonders !
Thanks a bunch……
Made this tonight and it was damn delicious!!! I was out of black beans so I used kidney beans and it was still amazing. The buttermilk biscuits are genius and the cilantro really ties it all in. Thank you!!