Description
This Beef Skillet Enchiladas recipe offers a quick and flavorful one-pan meal combining lean ground beef, fresh vegetables, and classic Mexican spices. Coated in a rich enchilada sauce and topped with melted Mexican blend cheese, it’s perfect for a satisfying weeknight dinner that serves eight.
Ingredients
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
- Preheat and cook beef mixture: Preheat the oven to 425℉. Place a large oven-safe skillet over medium-high heat. When hot, spray with cooking spray, add olive oil and swirl to coat evenly. Add the lean ground beef, diced red bell pepper, zucchini, and the white/light green parts of the sliced green onions. Break up the meat with a spatula and cook for 8 minutes, stirring occasionally until the beef is no longer pink and the zucchini is tender.
- Add spices and sauce: Turn off the heat. Stir in chili powder, ground cumin, garlic powder, dried oregano, enchilada sauce, rinsed black beans, frozen corn, and ½ cup of the shredded Mexican blend cheese. Mix thoroughly to combine all ingredients well.
- Fold in tortillas: Gently fold the corn tortilla wedges into the skillet mixture. Make sure the tortilla pieces are well coated with sauce and evenly distributed throughout the meat and vegetable mixture.
- Add cheese and bake: Sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly over the top of the skillet contents. Place the skillet in the preheated oven and bake for 10-15 minutes, or until the cheese is fully melted and bubbly.
- Garnish and serve: Remove the skillet from the oven. Top with the dark green parts of the sliced green onions, fresh cilantro, diced tomatoes, and avocado. Serve with dollops of sour cream if desired for added creaminess and flavor.
Notes
- Use a large oven-safe skillet to allow sautéing and baking in the same pan for easy cleanup.
- For a spicier dish, add a pinch of cayenne pepper or jalapeño along with the chili powder.
- The black beans and corn add texture, fiber, and extra nutrition, but can be omitted or substituted if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, substitute the ground beef with plant-based meat alternatives or extra beans and vegetables.
