Name: Beef Skillet Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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; Green onion tops (dark parts); Fresh cilantro; Sour cream; Diced tomatoes; Diced or sliced avocado

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Introduction

Beef Skillet Enchiladas are a quick and satisfying meal that combines seasoned ground beef with fresh vegetables and cheesy tortillas, all baked together in one pan. This flavorful, easy-to-make dish is perfect for busy weeknights when you want a comforting dinner without the fuss.

A white round dish filled with a colorful layer of crispy nacho chips as the base, topped with melted cheese, small red cherry tomatoes, crumbled white cheese, fresh bright green cilantro, and slices of creamy avocado. Thin lime wedges are placed on top, adding a fresh touch. The ingredients are spread unevenly but generously over the chips, creating a mix of red, green, white, and golden brown colors with a textured, inviting look. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

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. 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.
Step 2: Turn off the heat. Stir in chili powder, ground cumin, garlic powder, dried oregano, enchilada sauce, black beans, corn, and ½ cup of the shredded cheese until well combined.
Step 3: Gently fold in the corn tortilla wedges, making sure they are coated evenly with the sauce and dispersed throughout the meat mixture.
Step 4: Sprinkle the remaining 1 cup of shredded cheese over the top. Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until the cheese is melted and bubbly.
Step 5: Remove the skillet from the oven. Garnish with the dark green parts of the sliced green onions, fresh cilantro, diced tomatoes, and avocado. Serve warm with dollops of sour cream, if desired.

Tips & Variations

For extra depth of flavor, use fire-roasted corn and add a pinch of smoked paprika to the seasoning mix.
Swap ground beef for ground turkey or chicken for a leaner option.
To make it vegetarian, omit the meat and add extra black beans or sautéed mushrooms.
If you prefer a spicier dish, add chopped jalapeños or a splash of hot sauce to the sauce mixture.

Storage

Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To maintain crispness, avoid overheating in the microwave; reheating in a 350℉ oven for 10–15 minutes works best.

How to Serve

The image shows a top view of a white round dish filled with several layers of food. The bottom layer is made of crispy orange corn chips that cover the whole plate. On top of the chips, there is a brown layer of melted cheese mixed with black beans. Scattered all over are small bright red cherry tomatoes, cut in half, and small white chunks of cheese. Fresh green cilantro leaves and slices of avocado add a fresh look, while thin lime wedges are placed on top, adding a touch of color. Some crushed black pepper is sprinkled across the dish, giving texture. The dish sits on a white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, you can substitute flour tortillas if preferred, but note that corn tortillas provide a more authentic texture and flavor for enchiladas.

Is this recipe gluten-free?

As long as you use gluten-free corn tortillas and check that your enchilada sauce does not contain gluten, this recipe can easily be made gluten-free.