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Beef Skillet Enchiladas Recipe

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★★★★★

5 from 91 reviews

This Beef Skillet Enchiladas recipe combines lean ground beef, fresh vegetables, black beans, and corn tortillas with a flavorful enchilada sauce, all cooked together in a skillet and finished in the oven for a cheesy, hearty meal. Perfect for a quick weeknight dinner that brings comfort and vibrant Mexican-inspired flavors.

Ingredients

Scale

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
  • Sour cream
  • Diced tomatoes
  • Diced or sliced avocado

Instructions

  1. Preheat and Initial Cooking: 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. Cook Beef and Vegetables: Add the ground beef, diced red bell pepper, diced zucchini, and the white/light green parts of the green onions to the skillet. Break up the meat with a spatula and cook for about 8 minutes, stirring occasionally, until the ground beef is no longer pink and the zucchini is tender.
  3. Add Spices and Sauce: Turn off the heat. Stir in chili powder, ground cumin, garlic powder, dried oregano, enchilada sauce, rinsed and drained black beans, frozen corn, and half a cup of shredded Mexican blend cheese until everything is well combined.
  4. Incorporate Tortilla Wedges: Gently fold in the corn tortilla wedges into the mixture so they are evenly coated with sauce and distributed throughout the skillet contents.
  5. Top with Cheese and Bake: Sprinkle the remaining 1 cup of shredded cheese evenly on top of the skillet mixture. Transfer the skillet to the preheated oven and bake for 10-15 minutes or until the cheese is melted and bubbly.
  6. Garnish and Serve: Remove the skillet from the oven. Sprinkle with the dark green parts of sliced green onions, fresh cilantro, diced tomatoes, and diced or sliced avocado. Serve warm with dollops of sour cream if desired.

Notes

  • You can substitute ground turkey or chicken for lean ground beef for a lighter version.
  • To make this dish spicier, add diced jalapeños or a pinch of cayenne pepper along with the chili powder.
  • If you prefer a lower-carb version, consider using low-carb tortillas or fewer tortilla wedges.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • Ensure the skillet used is oven-safe to avoid accidents during baking.

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

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