Beef Skillet Enchiladas Recipe

Introduction

This Beef Skillet Enchiladas recipe is a flavorful and easy one-pan meal, perfect for busy weeknights. Packed with seasoned ground beef, fresh vegetables, and gooey melted cheese, it’s a comforting dish that the whole family will love.

Ingredients

• Cooking spray
• ½ teaspoon olive oil
• 1 lb lean ground beef
• 1 small red bell pepper, diced small (about ¾ – 1 cup)
• 1 medium zucchini, diced small (about 1 ¾ – 2 cups)
• 6 green onions, thinly sliced, white/light green and dark green parts separated
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 2 cups (15 to 16 oz) jarred or canned red enchilada sauce*
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen corn (fire roasted or regular)
• 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total)
• 1 ½ cups shredded Mexican blend cheese, divided
• For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado

Instructions

1. Step 1: Preheat the oven to 425℉. Place a large oven-safe skillet over medium-high heat. When the skillet is hot, spray with cooking spray, then add olive oil and swirl to coat.
2. Step 2: Add the ground beef, diced red bell pepper, zucchini, and the white/light green parts of the green onions. Break up the meat with a spatula and cook for about 8 minutes, stirring occasionally, until the beef is no longer pink and the zucchini is tender.
3. Step 3: Turn off the heat and stir in chili powder, ground cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of the shredded cheese until well combined.
4. Step 4: Gently fold in the tortilla wedges so they are coated with sauce and evenly distributed throughout the mixture.
5. Step 5: Sprinkle the remaining 1 cup of shredded cheese over the top and transfer the skillet to the preheated oven.
6. Step 6: Bake for 10-15 minutes, until the cheese is melted and bubbly.
7. Step 7: Remove from the oven and garnish with the dark green parts of the onions, fresh cilantro, diced tomatoes, and avocado. Serve with dollops of sour cream if desired.

Tips & Variations

• For a spicier dish, add a pinch of cayenne pepper or use a spicy enchilada sauce.
• Swap out the ground beef for ground turkey or chicken for a lighter version.
• Use flour tortillas if you prefer a softer texture.
• Add extra vegetables like corn or jalapeños for more color and flavor.
• Make it vegetarian by omitting the meat and adding extra beans or sautéed mushrooms.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For best results, cover loosely with foil to keep the cheese from drying out when reheating in the oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the skillet mixture a few hours ahead and refrigerate it before baking. Just add the cheese topping and bake when ready to serve.

Can I freeze the leftovers?

Yes, you can freeze cooked leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Beef Skillet Enchiladas Recipe

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This Beef Skillet Enchiladas recipe is a flavorful, one-pan Mexican-inspired dish that combines lean ground beef, fresh vegetables, black beans, and corn tortillas baked in a savory red enchilada sauce topped with melted Mexican blend cheese. Perfect for an easy weeknight dinner, it’s packed with vibrant flavors and garnished with fresh cilantro, green onions, and creamy avocado for a delightful finish.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• Cooking spray
• ½ teaspoon olive oil
• 1 lb lean ground beef
• 1 small red bell pepper, diced small (about ¾ – 1 cup)
• 1 medium zucchini, diced small (about 1 ¾ – 2 cups)
• 6 green onions, thinly sliced, white/light green and dark green parts separated
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 2 cups (15 to 16 oz) jarred or canned red enchilada sauce
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen corn (fire roasted or regular)
• 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total)
• 1 ½ cups shredded Mexican blend cheese, divided

For Garnish

• Green onion tops (dark parts)
• Fresh cilantro leaves
• Sour cream (optional)
• Diced tomatoes
• Diced or sliced avocado

Instructions

1. Preheat and Prepare Skillet: Preheat your oven to 425℉. Place a large oven-safe skillet over medium-high heat and let it heat up. Spray the skillet with cooking spray, then add the olive oil and swirl to coat the surface evenly.
2. Cook Beef and Vegetables: Add the ground beef, diced red bell pepper, diced zucchini, and the white/light green parts of the sliced green onions to the skillet. Use a spatula to break up the beef and cook for about 8 minutes, stirring occasionally, until the beef is no longer pink and the zucchini becomes tender.
3. Add Spices and Sauce: Turn off the heat. Stir in the chili powder, ground cumin, garlic powder, dried oregano, enchilada sauce, rinsed black beans, frozen corn, and ½ cup of the shredded Mexican blend cheese, mixing thoroughly to combine all the ingredients well.
4. Incorporate Tortilla Wedges: Gently fold in the tortilla wedges into the mixture, ensuring that the tortilla pieces are well coated with the enchilada sauce and dispersed evenly throughout the skillet.
5. Top with Cheese and Bake: Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the skillet mixture. Place the skillet in the preheated oven and bake for 10 to 15 minutes, or until the cheese is melted and bubbly.
6. Garnish and Serve: Carefully remove the skillet from the oven. Sprinkle with the dark green parts of the sliced green onions, fresh cilantro, diced tomatoes, and avocado slices. Serve warm with dollops of sour cream if desired.

Notes

• You can substitute the ground beef with ground turkey or chicken for a leaner variation.
• Adjust the amount of chili powder to suit your preferred spice level.
• If you do not have an oven-safe skillet, transfer the mixture to a baking dish before adding cheese and baking.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
• For extra richness, add a layer of sliced jalapeños or a drizzle of hot sauce before baking.

Keywords: Beef Skillet Enchiladas, Mexican skillet recipe, ground beef enchiladas, one pan enchiladas, easy Mexican dinner, enchilada skillet bake