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Beef Skillet Enchiladas ( Recipe

Beef Skillet Enchiladas ( Recipe
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★★★★★

4.9 from 7 reviews

This Beef Skillet Enchiladas recipe combines lean ground beef, fresh vegetables, black beans, and corn tortillas in a flavorful enchilada sauce, all cooked together in one skillet and topped with melted Mexican blend cheese. It’s a quick, hearty, and delicious meal perfect for casual dinners with a perfect balance of protein, veggies, and bold Mexican-inspired flavors.

Ingredients

Scale

For the Beef Mixture

  • 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

Additional Ingredients

  • 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 green parts)
  • Fresh cilantro
  • Sour cream
  • Diced tomatoes
  • Diced or sliced avocado

Instructions

  1. Preheat and Prepare Skillet: Preheat your oven to 425℉ (220℃). Place a large oven-safe skillet over medium-high heat. Spray with cooking spray, then add ½ teaspoon olive oil and swirl to coat the bottom evenly.
  2. Cook Beef and Vegetables: Add 1 pound of lean ground beef, diced red bell pepper, diced zucchini, and the white/light green parts of the sliced green onions to the skillet. Break up the meat using a spatula and cook for about 8 minutes, stirring occasionally, until the meat is no longer pink and the zucchini is tender.
  3. Season and Combine: Remove from heat. Stir in 1 teaspoon chili powder, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon dried oregano, 2 cups red enchilada sauce, rinsed and drained 15 oz can of black beans, 1 cup frozen corn, and ½ cup shredded Mexican blend cheese. Mix well until all ingredients are combined.
  4. Add Tortilla Wedges: Gently fold in the corn tortilla wedges so they are evenly coated with the sauce and distributed throughout the meat mixture.
  5. Top with Cheese and Bake: Sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly on top of the mixture in the skillet. Place the skillet in the oven and bake for 10 to 15 minutes or until the cheese is melted and bubbly.
  6. Garnish and Serve: Remove the skillet from the oven. Garnish with the dark green parts of sliced green onions, fresh cilantro, diced tomatoes, and diced or sliced avocado. Serve with dollops of sour cream on the side if desired for extra creaminess.

Notes

  • Use an oven-safe skillet to avoid transferring the mixture to a baking dish.
  • Frozen fire-roasted corn adds extra smoky flavor but regular frozen corn works perfectly fine.
  • For a spicier dish, add chopped jalapeños or a pinch of cayenne pepper with the seasoning.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Substitute ground turkey or chicken for a leaner protein option.

Nutrition

Keywords: beef skillet enchiladas, one-pan enchiladas, Mexican beef skillet, healthy enchiladas, easy dinner recipe

Find it online: https://tastybella.com/beef-skillet-enchiladas-recipe/