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Easy Beef Skillet Enchiladas

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Beef Skillet Enchiladas is a quick and satisfying one-pan meal that brings the bold flavors of enchiladas with seasoned ground beef, veggies, and crispy tortilla wedges. It’s topped with melted cheese and garnished for a flavorful, hearty dinner.

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

  1. Heat a large skillet over medium heat and lightly coat with cooking spray. Add olive oil to the skillet.
  2. Add 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. Stir in the chili powder, cumin, garlic powder, and dried oregano. Mix well to coat the beef and vegetables in the seasoning.
  4. Pour in the enchilada sauce, black beans, and frozen corn. Stir to combine and bring to a simmer. Let it cook for about 5 minutes, allowing the flavors to meld.
  5. Stir in the tortilla wedges, ensuring they are well-coated with the sauce. Press the tortillas gently into the mixture to help them soak up the sauce.
  6. 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. Remove from heat and garnish with green onion tops, fresh cilantro, sour cream, diced tomatoes, and sliced avocado. Serve hot and enjoy!

Notes

For a vegetarian version, substitute the ground beef with more beans or textured vegetable protein (TVP).

For extra heat, add diced jalapeños, chili flakes, or use a spicier enchilada sauce.

Ground turkey, chicken, or plant-based meat substitutes can replace the beef.

Use homemade enchilada sauce for a richer flavor.

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

Nutrition

Find it online: https://familydinnercooking.com/easy-beef-skillet-enchiladas/