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
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
The easiest and cheesiest enchilada bake made in a single pan – easy peasy with only one dirty pot. You can’t beat that!
- 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
- 1/2 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
- 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.
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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!
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
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!
This looks amazing and very creative – thank you for sharing!
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.
That looks delicious! I can’t wait to try it. Thanks for sharing!
Looks and sounds fantastic! I may try this but with a layer of cornbread batter on the top instead of the biscuit dough. Larry
Mmmmm Cornbread topping. What a great idea!!
Nice and easy. Thanks so much.
So much cheesy goodness. My fork is ready!
It’s in the oven! 🙂
We definitely need to make this for our next Taco Tuesday!
Absolutely freakin’ amazing! I made it tonight and my son and I had the same reaction to the first bite: oh dear god!
This sounds and looks delicious! Just added it to my weekly meal list!!
Love the addition of biscuit dough. So delicious looking!!
All my favorite Mexican flavors with one dish to wash? yes Please. Pinning to try some night soon.
Just signed up for a meal train for my room mother. I think her family (which include my student!) will love this. I will have to throw it together after school and this looks like it would be speedy. Do you think it would work okay if I prepped everything the night before and just threw it into the oven from the fridge? That would be ideal! Any recommendations for sides? Dessert?
I’m not entirely sure if you can prep it the night before as I have never tried it myself. Please use your best judgment for preparation. As for sides and dessert – that really depends on what your family likes. We just ate this as is and gobbled up the entire pan!
Oh dear! You’ve done it again! Another excellent yet easy recipe. I did it yesterday & it was delicious. I’m a vegetarian so I omitted the meat part. Next time I’m going to use Indian style Garbanzo curry for some protein addition. Please post more vegetarian or veggie adaptable recipes. I love your blog.
I LOVE one pot meals! So easy… and this one looks so clever! The cheesy topping makes me want to drool all over the picture!
It’s a winner! This is seriously one of the best one pot casseroles I’ve made. As with any casserole, you have a bit of liberty with ingredients. I sauteed onions and red pepper with the meat just because I like it. Along with the taco seasoning, I added a couple of dashes of Chipotle Tabasco sauce because I like things a little spicy. I accidentally bought a green enchilada sauce and a mexican tomato sauce (with chilies). I could only find a Grands type buttermilk biscuilt so I used 5 of them and baked the others for another use. It came out of the oven looking at beautiful as the the pictures above, but the pictures do not do this casserole justice. As good as the pictures are, imagine the taste x 10! I will definitely make this many times and I’ve already shared with recipe with friends and family. We are retired so I don’t have a large brood to feed anymore, but you could easily adapt this recipe to a 10 x 13 dish (no longer one pot,but who cares?) to feed a bigger family.
This recipe is a family favorite and I just made it for the first time! I added diced canned chilis and I sautéed an onion with the beef. Definitely will be sharing with friends.
Made this last nite its great thanks so much I am 85 years old and need simply recipes Kiss LOL thanks again
What an awesome idea, to use biscuit dough!! It’s like an enchilada pot pie… holy moly. Can’t wait to try, thanks for the recipe 🙂 Pinned!
Wowzers this was delish, made a few minor changes/add ins but man what a great meal to end a crazy busy day. Served it with a side of spinach. I am already super excited for lunch tomorrow (leftovers for the win!) Thank you, thank you, thank you! Love all your one pot meals please keep them coming 🙂 YUM
Do you actually stir in the biscuit dough or do you top the dish with it? I’m worried that when I stir it in, they will clump together, melt slightly, or it will all end up on one side of the dish.
Mandy, as indicated in the instructions, you will “Stir in biscuits and top with cheese.” Clumping is not much of an issue but if you are worried about it, please feel free to top off the skillet with the biscuits instead of stirring it in. Hope that helps!
I stirred in the dough and it didn’t seem to bake at all. I put it in for another 15 minutes so we will see what happens
Oh no – I worry that maybe your oven temperature is not calibrated and may be set at a much lower temperature than indicated in the recipe.
Wow!! This is sooo yummy! Made this tonight for dinner and it’s a new fav! I was pretty worried about just mixing the biscuit dough in, but it totally works! (And us the best part!) I also was feeling there wasn’t many ingredients (like more veggies and things) but it doesn’t need them. So quick and easy to make just it icing in the cake. Thanks!
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!!
Loved every one of these One Pot Wonders !
Thanks a bunch……
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.
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!
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 looks yummy! BUT could anyone tell me what the biscuit dough is in the UK? Or a suitable equivalent?
I just made this for dinner. It’s so good. I did kidney instead of black beans. Added Mushrooms & Onions. Sooooooooooooo Good!
I had pinto chili beans and I made my own biscuits but added taco seasoning into my flour!! Yummy.
I kicked this up a notch with our Ghost Pepper sea salt so good ! thanks
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’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.
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.
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.
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!
This looks so yummy i can’t wait to test it out! Thanks for posting it! I LOVE one pot wonder meals.
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 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.
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!
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 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!
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.
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!