Beef Skillet Enchiladas Recipe

Introduction

Beef Skillet Enchiladas offer a delicious twist on a classic Mexican favorite. This one-pan dish combines seasoned ground beef, vegetables, and tortillas baked in a rich enchilada sauce topped with melted cheese. Perfect for a cozy weeknight meal that’s both quick and 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

Instructions

1. Step 1: 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 the pan.
2. Step 2: Add ground beef, diced red bell pepper, zucchini, and the white/light green parts of the green onions. Break up the meat with a spatula and cook for about 8 minutes, stirring occasionally, until the beef is no longer pink and the zucchini is tender.
3. Step 3: Turn off the heat. Stir in chili powder, ground cumin, garlic powder, dried oregano, enchilada sauce, black beans, corn, and ½ cup of the shredded cheese until well combined.
4. Step 4: Gently fold in the tortilla wedges, making sure they are coated evenly with the sauce and distributed throughout the meat mixture.
5. Step 5: Sprinkle the remaining 1 cup of shredded cheese over the top. Bake in the preheated oven until the cheese is melted and bubbly, about 10 to 15 minutes.
6. Step 6: Remove from oven and garnish with the dark green parts of the sliced green onions, fresh cilantro, diced tomatoes, and avocado. Serve with dollops of sour cream if desired.

Tips & Variations

• Use fire-roasted corn for a smoky flavor boost.
• Swap ground turkey for beef to lighten the dish.
• For extra spice, add a pinch of cayenne pepper or diced jalapeños.
• If you prefer flour tortillas, they can be used but may be softer after baking.
• Fresh homemade enchilada sauce can replace jarred for a more vibrant flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350℉ until warmed through or microwave in short intervals, stirring halfway. Avoid reheating repeatedly to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the skillet mixture ahead and store it covered in the refrigerator. Bake just before serving for the best texture.

What can I serve with beef skillet enchiladas?

This dish pairs well with a side of Mexican rice, a fresh green salad, or simple guacamole to balance the rich flavors.

Beef Skillet Enchiladas Recipe

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★★★★★

4.8 from 122 reviews

• Author: Hugo
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

This Beef Skillet Enchiladas recipe offers a quick and hearty meal combining lean ground beef, fresh vegetables, black beans, and corn tortillas all cooked together in one skillet and finished with a cheesy, bubbly bake. Perfect for a flavorful weeknight dinner, it delivers classic Mexican-inspired flavors with an easy-to-follow stovetop-to-oven method.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Preheat and Prepare Skillet: Preheat your oven to 425℉ (220℃). Place a large oven-safe skillet over medium-high heat. Once hot, spray with cooking spray and add the olive oil, swirling to coat the pan evenly.
2. Cook Ground Beef and Vegetables: Add the ground beef, diced bell pepper, zucchini, and the white/light green parts of the sliced green onions to the skillet. Break up the meat with a spatula and cook for about 8 minutes, stirring occasionally, until the beef is fully browned and the zucchini is tender.
3. Add Seasonings and Sauce: Turn off the heat. Stir in chili powder, ground cumin, garlic powder, dried oregano, enchilada sauce, black beans, corn, and ½ cup of the shredded Mexican blend cheese until well combined.
4. Incorporate Tortillas: Gently fold in the corn tortilla wedges ensuring they are well coated with the sauce and distributed evenly throughout the beef mixture.
5. Top with Cheese and Bake: Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the skillet mixture. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the cheese has melted and is bubbly.
6. Garnish and Serve: Remove the skillet from the oven. Sprinkle with the dark green parts of the green onions, fresh cilantro, diced tomatoes, and avocado. Serve hot with dollops of sour cream on the side, if desired.

Notes

• Use a large, oven-safe skillet for seamless stovetop to oven cooking and easy serving.
• For extra heat, add a pinch of cayenne pepper or chopped jalapeños when cooking the beef.
• Leftovers can be refrigerated for 2-3 days and reheated in the oven or microwave.
• You can substitute corn tortillas with flour tortillas if preferred, adjusting baking time as needed.
• To make this dish vegetarian, substitute the ground beef with plant-based crumbles and use vegetable broth or enchilada sauce without meat products.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Stovetop and Baking
• Cuisine: Mexican

Keywords: Beef skillet enchiladas, quick enchiladas, Mexican skillet dinner, one-pan enchiladas, ground beef enchiladas