Description
This Beef Skillet Enchiladas recipe is an easy, one-pan meal that combines seasoned ground beef, vegetables, beans, and tortillas baked with plenty of melted Mexican cheese. Ready in just 40 minutes, it’s a convenient and flavorful dinner perfect for busy weeknights, offering a hearty Tex-Mex delight with fresh garnishes to brighten each serving.
Ingredients
Scale
Meat & Vegetables
- 1 pound lean ground beef
- 1 small red bell pepper, diced
- 1 medium zucchini, diced
- 6 green onions, thinly sliced (white and light green parts separated from dark green tops)
Spices & Seasonings
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Cooking spray
- ½ teaspoon olive oil
Other Ingredients
- 2 cups red enchilada sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn kernels
- 8 (6-inch) corn tortillas, each cut into 6 wedges
- 1½ cups shredded Mexican blend cheese, divided
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for baking the assembled enchilada skillet.
- Cook the beef and vegetables: Heat a large oven-safe skillet over medium-high heat. Spray with cooking spray and add olive oil. Once hot, add the ground beef, diced red bell pepper, zucchini, and the white and light green parts of the green onions. Cook, breaking up the beef, for about 8 minutes, until the beef is browned and the zucchini is tender.
- Add spices: Stir in chili powder, cumin, garlic powder, and oregano, and cook for another minute to bloom the spices and enhance their flavor.
- Add sauce and beans: Pour in the red enchilada sauce, black beans, and frozen corn. Stir to combine everything evenly in the skillet.
- Incorporate tortilla wedges: Gently fold in the corn tortilla wedges, making sure they are evenly coated and mixed with the sauce and other ingredients.
- Add cheese into mixture: Sprinkle ½ cup of shredded Mexican blend cheese into the skillet and stir it to combine throughout the mixture.
- Top with remaining cheese: Evenly sprinkle the remaining 1 cup of shredded cheese over the top of the skillet’s contents for a cheesy crust.
- Bake: Transfer the skillet to the preheated oven and bake for 10-15 minutes, until the cheese on top is melted and bubbly.
- Garnish and serve: Remove from the oven and garnish with the dark green tops of the green onions. Serve immediately, optionally with chopped cilantro, diced tomatoes, and sour cream for extra flavor.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use flour tortillas if corn tortillas are not available, but corn tortillas offer an authentic taste.
- Adjust the spice levels by adding jalapeños or hot sauce to suit your preference.
- This recipe is perfect for meal prepping; leftovers reheat well in the oven or microwave.
- For a vegetarian version, replace ground beef with extra beans and vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
