Beef Skillet Enchiladas
Beef Skillet Enchiladas are a quick and easy one-pan meal featuring seasoned ground beef, fresh vegetables, corn tortillas, and gooey melted cheese baked together for comforting Mexican flavors. This recipe simplifies traditional enchiladas with less prep and fuss, perfect for busy weeknights or family dinners.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Main Dish, Mexican, Skillet Meal
- Method: Sautéing, Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
1 lb ground beef
1 bell pepper, diced
1 zucchini, diced
3 green onions (white/light green parts), chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 cup enchilada sauce
1 cup black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 ½ cups shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided
6–8 corn tortillas, cut into wedges
Green onions (dark green parts), sliced (for garnish)
Fresh cilantro, chopped (for garnish)
Diced tomatoes (for garnish)
Diced avocado (for garnish)
Sour cream (optional, for serving)
Cooking spray
1 tablespoon oil
Instructions
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Preheat oven to 425°F (220°C).
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In a large oven-safe skillet, heat oil and cooking spray over medium-high heat. Add ground beef, bell pepper, zucchini, and white/light green onions. Cook 8 minutes, breaking up meat until beef is no longer pink and vegetables are tender.
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Turn off heat; stir in chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup cheese until combined.
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Fold in tortilla wedges gently, coating them with sauce evenly.
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Sprinkle remaining 1 cup cheese over the top; bake 10-15 minutes until cheese melts and bubbles.
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Garnish with sliced green onions, cilantro, tomatoes, and avocado. Serve with sour cream if desired.
Notes
Swap ground beef for turkey or shredded chicken.
Add jalapeños or hot sauce for extra heat.
Make vegetarian by omitting meat and adding extra beans or veggies.
Use your favorite cheese blend or queso fresco.
Store leftovers refrigerated up to 3 days; reheat gently. Freeze assembled dish before baking up to 2 months.
Find it online: https://familydinnercooking.com/beef-skillet-enchiladas/
