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
Scale
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
