If you’re craving a dinner that brings vibrant flavors, hearty textures, and the cozy comfort of homemade Mexican food all in one pan, you’re going to fall head over heels for this Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe. It’s a delightful combination of seasoned ground beef, fresh veggies, tender tortilla wedges, and melty cheese baked to bubbly perfection. The one-pan method makes cleanup a breeze, meaning more time to savor every delicious bite with your favorite people. Trust me, this dish will quickly become a staple in your weeknight rotation.
Ingredients You’ll Need
These ingredients are simple but perfectly balanced to create layers of flavor. Each adds its own star quality: spices bring warmth, vegetables introduce freshness and texture, while tortillas and cheese ensure your enchiladas are satisfyingly rich and comforting.
- 1 pound lean ground beef: The hearty protein base that soaks up all the wonderful spices and sauce.
- 1 small red bell pepper, diced: Adds a subtle sweetness and a pop of color.
- 1 medium zucchini, diced: Brings tenderness and a mild, earthy note.
- 6 green onions, thinly sliced: Separate the whites and light greens to cook with beef, keep dark tops for garnishing freshness.
- 1 teaspoon chili powder: Offers that classic smoky spice essential to enchilada flavor.
- 1 teaspoon ground cumin: Infuses a warm, slightly nutty depth to the filling.
- ½ teaspoon garlic powder: Elevates the savory profile without overpowering.
- ½ teaspoon dried oregano: Brings a subtle herbal note to round out the spices.
- 2 cups red enchilada sauce: The rich, tangy tomato base that ties all flavors together beautifully.
- 1 (15-ounce) can black beans, rinsed and drained: For added texture, protein, and a hearty bite.
- 1 cup frozen corn kernels: Sweet bursts of juiciness in every mouthful.
- 8 (6-inch) corn tortillas, cut into wedges: These absorb the sauce perfectly and form the classic enchilada texture without rolling.
- 1½ cups shredded Mexican blend cheese, divided: Creamy, melty goodness that makes each bite irresistible.
- Cooking spray and ½ teaspoon olive oil: For perfect browning and to prevent sticking.
How to Make Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe
Step 1: Preheat and Prepare the Skillet
Start by heating your oven to 425°F (220°C). This high temperature is key to melting the cheese quickly and creating that slightly crispy, bubbly finish we all love on enchiladas.
Step 2: Cook the Beef and Vegetables
Warm a large oven-safe skillet over medium-high heat and lightly coat it with cooking spray and olive oil. Once shimmering, add the ground beef, diced red bell pepper, zucchini, and the white and light green parts of the green onions. Break up the beef as it cooks and stir everything for about 8 minutes until the beef is nicely browned and the zucchini softens just right. This step builds the hearty, savory foundation of your dish, packed with fresh veggies to keep each bite lively.
Step 3: Season the Mixture
Sprinkle in chili powder, cumin, garlic powder, and dried oregano. Stir everything around for a minute or so to toast the spices and really bring out their full flavor. This blooming process transforms the dish, releasing aromatic hints of warmth and depth that make enchiladas so crave-worthy.
Step 4: Add Sauces and Beans
Pour in the red enchilada sauce, black beans, and frozen corn. Stir these together gently but thoroughly, ensuring every morsel is coated in that vibrant sauce, making for a rich and satisfying filling.
Step 5: Fold in the Tortilla Wedges
Carefully fold in the corn tortilla wedges, mixing them in so they soak up the sauce and meld perfectly with the savory filling. This replaces traditional rolled tortillas with a more rustic, easy method that also gives a wonderful texture contrast when baked.
Step 6: Add Cheese Into and On Top of the Dish
Sprinkle half a cup of shredded Mexican cheese into the skillet and stir to disperse it throughout the mixture. Then, pile the remaining cheese on top in a thick, gooey layer. This step creates layers of melty goodness that bind all the ingredients together and guarantee every bite is cheesy and comforting.
Step 7: Bake to Perfection
Place the skillet in your preheated oven and bake for 10 to 15 minutes until the cheese is melted, bubbly, and starting to brown in spots. This final step adds that quintessential baked enchilada charm with minimal effort.
Step 8: Garnish and Serve
Remove the skillet and scatter the vibrant dark green tops of the sliced green onions over everything for a burst of color and fresh bite. You’re ready to dig into your Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe!
How to Serve Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe
Garnishes
Topping your enchiladas with more than just green onion tops can elevate the experience. Freshly chopped cilantro, diced ripe tomatoes, a dollop of cooling sour cream, or even sliced jalapeños bring extra layers of flavor and texture. These fresh garnishes contrast beautifully with the warm, cheesy richness beneath.
Side Dishes
Keep your sides simple but complementary. Spanish rice, refried beans, or a crisp, refreshing salad with lime vinaigrette balance the hearty skillet enchiladas perfectly. You can also serve with warm tortillas on the side for anyone who wants to scoop up extra sauce.
Creative Ways to Present
Instead of serving straight from the skillet, transfer portions to individual plates and garnish with sliced avocado, a squeeze of fresh lime, or a sprinkle of pumpkin seeds for crunch. For a fun party twist, serve the skillet enchiladas alongside an array of toppings, letting guests customize their own bowls.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (though that’s often a challenge with this dish!), store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days and continue to taste delicious thanks to the flavors melding even more overnight.
Freezing
You can freeze the whole skillet enchiladas or portion them out first. Wrap tightly in foil or use freezer-safe containers, keeping them for up to 2 months. When freezing, consider leaving off fresh garnishes and adding them after reheating for the best freshness.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and bubbly. Alternatively, microwave individual portions covered loosely with a damp paper towel to keep tortillas moist. Add fresh garnishes after reheating to brighten the flavors.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap the ground beef for sautéed mushrooms, extra beans, or a plant-based meat substitute to keep it hearty and delicious. The spices and sauce do all the heavy lifting on flavor.
What if I don’t have an oven-safe skillet?
No worries! You can cook everything on the stove, then transfer the mixture to a baking dish to add cheese and bake. Just remember to adjust cooking times accordingly.
Can I use flour tortillas instead of corn tortillas?
Yes, flour tortillas can be used, though the texture will be softer and less traditional. Cut them into wedges just like the corn tortillas and follow the same baking instructions.
How spicy is this dish?
This recipe offers a mild to moderate level of heat that most people enjoy. You can easily adjust the chili powder quantity or add fresh jalapeños if you crave more spice.
Can I prepare parts of this recipe ahead of time?
You can cook the beef and veggies and combine with the sauce a day before, then assemble and bake just before serving to save time. Just keep everything refrigerated until ready to bake.
Final Thoughts
There’s something truly special about sinking your fork into these cozy, cheesy, and flavor-packed Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe. It’s a dish that feels like a warm hug on a plate, perfect for a busy night or sharing with friends and family. Don’t hesitate—make this one soon and enjoy every comforting, delicious bite!
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Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Beef Skillet Enchiladas recipe is an easy, flavorful one-pan meal combining lean ground beef, fresh vegetables, black beans, corn, and spices simmered in red enchilada sauce, then topped with melted Mexican blend cheese. Perfect for a quick weeknight dinner, it delivers classic enchilada taste without the hassle of rolling individual tortillas.
Ingredients
Meat and 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
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
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
- Cooking spray
- ½ teaspoon olive oil
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) to get it ready for baking the skillet enchiladas.
- 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 ground beef, diced red bell pepper, zucchini, and the white and light green parts of the green onions. Break up the beef and cook for about 8 minutes until browned and the vegetables are tender.
- Add Spices: Stir in chili powder, ground cumin, garlic powder, and dried oregano. Cook for another minute to allow the spices to bloom and release their flavors.
- Combine Sauce and Beans: Pour in the red enchilada sauce, black beans, and frozen corn. Stir everything together evenly to blend the flavors.
- Incorporate Tortilla Wedges: Gently fold in the corn tortilla wedges, making sure they are coated well with the sauce mixture.
- Add Cheese to Mixture: Sprinkle ½ cup of the shredded Mexican blend cheese into the skillet and stir to combine it evenly throughout.
- Top with Remaining Cheese: Evenly distribute the remaining 1 cup of shredded cheese on top of the mixture to create a cheesy crust.
- Bake: Transfer the skillet to the preheated oven and bake for 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and Serve: Remove the skillet from the oven, and garnish with the dark green tops of the green onions. Serve hot with optional toppings such as chopped cilantro, diced tomatoes, and sour cream if desired.
Notes
- Using an oven-safe skillet is crucial for cooking and baking in the same pan.
- Feel free to swap out vegetables or add extras like diced jalapeños for more spice.
- To make it gluten-free, confirm that the enchilada sauce and tortillas are gluten-free certified.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a vegetarian version, substitute beef with plant-based crumbles or extra beans and vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
