Name: Beef Skillet Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
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; Green onion tops (dark parts); Fresh cilantro; Sour cream; Diced tomatoes; Diced or sliced avocado

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Introduction

Beef Skillet Enchiladas offer a quick and satisfying twist on a classic Mexican favorite. This one-pan dish combines seasoned ground beef, fresh vegetables, and layers of cheese and enchilada sauce, all baked to bubbly perfection. It’s a flavorful meal that’s perfect for busy weeknights.

A round black pan filled with several layers of nachos: the bottom layer is crispy yellow corn chips, topped with melted orange cheese, scattered halved red cherry tomatoes, crumbled white cheese, and green chopped cilantro leaves. On top, slices of bright green avocado and wedges of light green lime are arranged. The pan sits on a white marbled surface with a woman's hand holding one corner of the pan. The image is bright and colorful with a fresh, vibrant look. Photo taken with an iphone --ar 4:5 --v 7

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

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. Add ground beef, diced 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 zucchini is tender.
Step 2: Turn off the heat. Stir in chili powder, ground cumin, garlic powder, dried oregano, red enchilada sauce, black beans, frozen corn, and ½ cup of shredded cheese until well combined.
Step 3: Gently fold in the tortilla wedges, making sure they are evenly coated with the sauce and distributed throughout the meat mixture.
Step 4: Sprinkle the remaining 1 cup of shredded cheese on top. Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the cheese is melted and bubbly.
Step 5: Remove from the 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

For a spicier dish, add a pinch of cayenne pepper or chopped jalapeños to the beef mixture.
Substitute ground turkey or chicken for a leaner protein option.
Use flour tortillas if corn tortillas are unavailable, though corn gives a more authentic texture.
Fire-roasted corn adds a nice smoky flavor but regular frozen corn works well too.
To make it vegetarian, omit the meat and add extra beans or sautéed mushrooms.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. To keep the cheese melty, reheat covered with foil in the oven at 350℉ for 10-15 minutes.

How to Serve

A black skillet filled with multiple layers of crispy orange tortilla chips topped with melted cheese, small red cherry tomatoes, bright green sliced avocado pieces, and dark green fresh herb leaves scattered on top. There are dollops of white sour cream and small bits of crumbled white cheese spread evenly over the dish. Lime wedges are placed around the center, adding a fresh touch. The skillet is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the skillet mixture a day ahead and refrigerate it. Bake just before serving to maintain freshness and cheese meltiness.

What can I use if I don’t have an oven-safe skillet?

You can cook the beef and vegetables in a regular skillet, then transfer the mixture to a baking dish before adding cheese and baking in the oven.