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Beef Skillet Enchiladas Recipe

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★★★★★

4.9 from 109 reviews

These Beef Skillet Enchiladas are a quick and flavorful one-pan meal combining lean ground beef, fresh vegetables, black beans, and corn tortillas, all baked in a rich enchilada sauce and topped with melted cheese. Perfectly spiced and garnished with fresh toppings, this dish offers a delicious, comforting Mexican-inspired dinner that’s easy to prepare and ideal for busy weeknights.

Ingredients

Scale

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

Instructions

  1. Preheat and Brown Beef: Preheat your oven to 425℉. Heat a large oven-safe skillet over medium-high heat. Once hot, spray with cooking spray, add the olive oil, and swirl to coat the surface. Add the lean ground beef, diced red bell pepper, diced zucchini, and white/light green parts of 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.
  2. Add Seasonings and Sauce: Turn off the heat. Stir in chili powder, ground cumin, garlic powder, dried oregano, enchilada sauce, rinsed black beans, frozen corn, and half a cup of shredded Mexican blend cheese. Mix everything well to combine the flavors.
  3. Incorporate Tortilla Wedges: Gently fold the corn tortilla wedges into the skillet so they are evenly coated with the sauce and dispersed throughout the meat and vegetable mixture.
  4. Top with Cheese and Bake: Sprinkle the remaining 1 cup of shredded cheese evenly over the top. Place the skillet in the preheated oven and bake for 10 to 15 minutes, until the cheese is melted, bubbly, and slightly golden.
  5. Garnish and Serve: Remove the skillet carefully from the oven. Sprinkle with the dark green parts of the sliced green onions, fresh cilantro, diced tomatoes, and diced or sliced avocado. Serve warm with dollops of sour cream if desired.

Notes

  • You can substitute ground turkey or chicken for a leaner protein option.
  • For added heat, include chopped jalapeños or a dash of cayenne pepper.
  • If you do not have an oven-safe skillet, transfer the mixture to a baking dish before adding cheese and baking.
  • Use gluten-free corn tortillas to make this recipe gluten-free.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: beef skillet enchiladas, easy enchilada recipe, Mexican skillet dinner, one-pan enchiladas, ground beef recipes

Find it online: https://dailysimplerecipe.com/beef-skillet-enchiladas-recipe/