It may be quick and easy, but most importantly, it’s delicious!
I love skillet meals because anytime a dinner comes together with only one dish to wash, it’s good news to me. Plus, they’re just so cozy! This particular skillet meal takes all your favorite burrito components and marries them in one easy-to-make dinner that’s done in twenty minutes or less. How’s that for your next busy weeknight?
This burrito skillet is plenty beefy, but thanks to some black beans it’s an even heartier meal. Those friends simmer in some enchilada sauce and taco seasoning, so this is more reminiscent of a smothered burrito than anything else. (Super saucy and delicious!)
But what really makes this a ‘burrito’ skillet is that strips of flour tortilla are simmered in with everything too, so they get soft and saucy. There’s cheese cooked in right into it and sprinkled over the top, so it tastes a little indulgent while also showing up as a filling family-friendly meal.
It’s hard to argue with a dinner that only takes twenty minutes to throw together, but it has to be delicious for it to actually become something you keep in your recipe rotation. This Beef Burrito Skillet Dinner checks all of those boxes and then some!
20-Minute Beef Burrito Skillet Dinner
5m prep time
15m cook time
- 1 lb ground beef
- 1/2 cup water
- 1 (10 oz) can red enchilada sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1 (1 oz) package taco seasoning
- 4 6-inch flour tortillas, cut into 1-inch strips
- 1 1/2 cups shredded Mexican cheese blend, divided
- 1/4 cup green onions, sliced
- 1/2 cup sour cream, for serving
- In a large skillet over medium heat, cook ground beef until no longer pink. Drain fat, if needed.
- Add water, enchilada sauce, black beans, and taco seasoning to beef. Cook until sauce thickens, 3-5 minutes. Reduce heat to low.
- Stir 1/2 cup of the cheese until melted. Stir in tortilla strips. Top with remaining cheese, cover skillet and remove from heat. Let stand until cheese has fully melted, about 5 minutes.
- Top with sour cream and green onions and serve. Enjoy!
Recipe adapted from The Girl Who Ate Everything.