Beef Skillet Enchiladas

Why You’ll Love This Recipe

• Quick and Easy: With just 15 minutes of prep time and a total cooking time under 40 minutes, this recipe is ideal for hectic schedules.
• Nutritious: Packed with protein from lean ground beef and black beans, plus vitamins from fresh vegetables, it’s a well-rounded meal.
• One-Pan Convenience: Everything cooks in a single skillet, simplifying both the cooking and cleanup process.
• Family-Friendly: Customizable with your favorite toppings, it appeals to a variety of tastes.

Ingredients

• ½ teaspoon olive oil
• 1 pound lean ground beef
• 1 small red bell pepper, diced (about ¾ – 1 cup)
• 1 medium zucchini, diced (about 1 ¾ – 2 cups)
• 6 green onions, thinly sliced, white and light green parts separated from dark green parts
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 2 cups (15 to 16 ounces) red enchilada sauce
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 8 (6-inch) corn tortillas, each cut into 6 wedges
• 1 ½ cups shredded Mexican blend cheese, divided

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

Directions

1. Preheat Oven: Set the oven to 425°F (218°C).
2. Sauté Beef and Vegetables: In a large oven-safe skillet over medium-high heat, add olive oil. Once hot, add ground beef, diced bell pepper, diced zucchini, and the white and light green parts of the green onions. Cook for about 8 minutes, breaking up the beef, until it’s no longer pink and the vegetables are tender.
3. Season and Combine: Turn off the heat. Stir in chili powder, cumin, garlic powder, and oregano. Add enchilada sauce, black beans, corn, and ½ cup of the shredded cheese. Mix well to combine.
4. Add Tortillas: Gently fold in the tortilla wedges, ensuring they’re evenly distributed and coated with the sauce.
5. Bake: Sprinkle the remaining 1 cup of cheese on top. Transfer the skillet to the preheated oven and bake for 10-15 minutes, until the cheese is melted and bubbly.
6. Garnish and Serve: Remove from the oven and top with the dark green parts of the green onions and fresh cilantro. Serve warm with optional toppings like sour cream, diced tomatoes, or avocado slices.

Servings and Timing

• Servings: Approximately 6 servings
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Protein Alternatives: Substitute ground turkey or chicken for the beef.
• Vegetarian Option: Omit the meat and increase the amount of black beans or add pinto beans for extra protein.
• Spice Level: Adjust the heat by using mild or hot enchilada sauce, and consider adding diced jalapeños for extra kick.
• Tortilla Choice: Use flour tortillas if gluten is not a concern, or try whole wheat tortillas for added fiber.

Storage/Reheating

• Storage: Allow leftovers to cool, then transfer to an airtight container. Refrigerate for up to 5 days.
• Freezing: Place cooled leftovers in a freezer-safe container and freeze for up to 3 months.
• Reheating: Reheat in a skillet over medium heat until warmed through, or microwave individual portions for 2-3 minutes, stirring halfway. If frozen, thaw in the refrigerator overnight before reheating.

FAQs

What can I use instead of red enchilada sauce?

You can substitute green enchilada sauce or even a homemade enchilada sauce if preferred.

Can I make this dish spicier?

Yes, add diced jalapeños or use a spicier enchilada sauce to increase the heat level.

Is it possible to make this recipe dairy-free?

Absolutely, use a dairy-free cheese alternative and ensure your enchilada sauce is dairy-free.

Can I prepare this meal ahead of time?

Yes, assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. When ready to eat, bake as directed, adding a few extra minutes if needed.

What toppings go well with skillet enchiladas?

Popular toppings include sour cream, diced tomatoes, avocado slices, jalapeño slices, chopped cilantro, and lime wedges.

How can I make this recipe gluten-free?

Ensure you use certified gluten-free corn tortillas and check that your enchilada sauce and other ingredients are gluten-free.

Can I add other vegetables to this dish?

Certainly, feel free to incorporate vegetables like spinach, mushrooms, or diced carrots to boost

Beef Skillet Enchiladas

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• Author: Isabella
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Gluten Free

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Description

Beef Skillet Enchiladas deliver all the bold flavors of traditional enchiladas in a convenient one-pan meal. Packed with lean ground beef, fresh vegetables, and black beans, this easy dinner is perfect for busy weeknights, with a prep time of just 15 minutes.

 

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Ingredients

• ½ teaspoon olive oil
• 1 pound lean ground beef
• 1 small red bell pepper, diced (¾–1 cup)
• 1 medium zucchini, diced (1 ¾–2 cups)
• 6 green onions, thinly sliced (white and light green parts separated from dark green parts)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 2 cups (15–16 ounces) red enchilada sauce
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn
• 8 (6-inch) corn tortillas, cut into wedges
• 1 ½ cups shredded Mexican blend cheese, divided

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Instructions

1. Preheat Oven: Preheat the oven to 425°F (218°C).
2. Cook Beef and Veggies: Heat olive oil in a large oven-safe skillet over medium-high heat. Add ground beef, bell pepper, zucchini, and the white and light green parts of the green onions. Cook for 8 minutes, breaking up the beef, until fully cooked.
3. Season and Combine: Turn off heat. Stir in chili powder, cumin, garlic powder, and oregano. Add enchilada sauce, black beans, corn, and ½ cup of cheese. Mix to combine.
4. Add Tortillas: Fold in tortilla wedges until evenly coated.
5. Bake: Sprinkle the remaining 1 cup of cheese over the top. Bake for 10–15 minutes until the cheese is bubbly.
6. Serve: Garnish with dark green onion tops and cilantro. Serve warm with toppings like sour cream, tomatoes, or avocado.

Notes

• Substitute ground turkey or chicken for the beef for variety.
• To make it vegetarian, omit the meat and increase the beans or add pinto beans.
• Adjust spice levels by choosing mild or hot enchilada sauce or adding jalapeños.
• Use certified gluten-free corn tortillas and check other ingredients for gluten-free options.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Skillet and Baking
• Cuisine: Mexican-Inspired