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.
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Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.
Woman….it is 5:32 Am. I haven’t had breakfast yet. Here you come with your delicious looking improvisation on enchiladas and get my tastebuds going! Hand me a plateful.
Seriously Chungah….you are one of only two I follow so from a fan…..this looks like a keeper for me.have a terrific day.
This looks amazing and very creative – thank you for sharing!
Who does not love a good enchilada? AND who does not love all the work it takes to make said enchiladas?
BUT NO MORE. One pan, amazing, enchilada bake to the rescue! This.Is.Awesome. Pinned!
Mmmm, that looks soooo good! I just wanna scoop it all into a tortilla and munch, and it’s not even nine o’clock in the morning here yet, haha! Eating it straight from the pan seems like what would be more likely to happen though, yum! x
I am so glad to see this recipe come to life 🙂 You made it look amazing! I don’t even eat meat and I want some of that gooey cheese!
Hi. Happened to see your comment at the top and wanted to let you know that I made this recipe with vegetarian Morningstar Grillers Crumbles and it turned out fantastic!