Easy Beef Skillet Enchiladas

Why You’ll Love This Recipe

This Beef Skillet Enchiladas recipe is incredibly easy to prepare and packed with delicious flavors. The combination of lean ground beef, colorful vegetables, and zesty enchilada sauce creates a savory base, while the crispy corn tortilla wedges add the perfect crunch. Topped with a melty layer of shredded Mexican blend cheese and fresh garnishes, this dish delivers everything you love about enchiladas without the hassle of rolling individual tortillas. It’s quick, cheesy, and absolutely satisfying!

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the skillet: Heat a large skillet over medium heat and lightly coat with cooking spray. Add olive oil to the skillet.
2. Cook the beef and vegetables: Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 6-8 minutes. Add the diced red bell pepper, zucchini, and the white and light green parts of the green onions. Cook for an additional 3-4 minutes until the vegetables are softened.
3. Season the mixture: Stir in the chili powder, cumin, garlic powder, and dried oregano. Mix well to coat the beef and vegetables in the seasoning.
4. Add the sauce and beans: Pour in the enchilada sauce, black beans, and frozen corn. Stir to combine and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld.
5. Add the tortilla wedges: Stir in the tortilla wedges, ensuring that they are well-coated with the sauce. Press the tortillas gently into the mixture to help them soak up the sauce.
6. Top with cheese: Sprinkle 1 cup of shredded Mexican blend cheese evenly over the top. Cover the skillet with a lid and cook for 3-4 minutes, or until the cheese is melted and bubbly.
7. Garnish and serve: Remove from heat and garnish with green onion tops, fresh cilantro, sour cream, diced tomatoes, and sliced avocado. Serve hot and enjoy!

Servings and Timing

• Servings: 4-6 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegetarian version: Skip the ground beef and substitute with more beans or textured vegetable protein (TVP) for a vegetarian version.
• Add heat: For a spicier dish, add diced jalapeños or a splash of hot sauce to the beef and vegetable mixture.
• Swap the cheese: Use cheddar, Monterey Jack, or a blend of cheeses to customize the flavor.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, simply warm in a skillet over medium heat or microwave in 30-second intervals, stirring in between.

FAQs

1. Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas if preferred, though corn tortillas will give a more authentic enchilada flavor and texture.

2. Can I make Beef Skillet Enchiladas in advance?

Yes, you can prepare the dish ahead of time and store it in the refrigerator. Reheat before serving.

3. How can I make the dish spicier?

Add diced jalapeños, chili flakes, or use a spicier enchilada sauce to increase the heat.

4. Can I use a different type of meat?

Yes, ground turkey, chicken, or even a plant-based meat substitute would work well in this recipe.

5. Can I use homemade enchilada sauce?

Yes, homemade enchilada sauce will add an extra level of flavor to the dish.

6. Can I freeze the leftovers?

Yes, this dish can be frozen for up to 2 months. Store in an airtight container and reheat thoroughly before serving.

7. Can I add other vegetables to the skillet?

Absolutely! Feel free to add vegetables like spinach, mushrooms, or even some diced sweet potatoes for added flavor and nutrition.

8. Can I make this dish dairy-free?

Yes, you can use dairy-free cheese or skip the cheese entirely for a dairy-free option.

9. How do I make the dish less spicy for kids?

Use a mild enchilada sauce, omit the chili powder, and reduce or eliminate the red pepper flakes to make it milder.

10. How do I prevent the tortillas from becoming soggy?

Make sure to stir the tortilla wedges gently into the sauce, pressing them lightly into the mixture to absorb the sauce evenly without becoming too soggy.

Conclusion

Beef Skillet Enchiladas are the perfect dish when you want all the flavors of classic enchiladas without the hassle. With a savory mix of seasoned beef, vegetables, and crispy tortilla wedges, this dish is loaded with flavor and texture. It’s a crowd-pleasing meal that’s quick, easy, and perfect for weeknight dinners. Whether you’re feeding your family or hosting friends, this skillet enchilada recipe is sure to become a go-to favorite!

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