Description
Skip the hassle of rolling tortillas and try these Beef Skillet Enchiladas—a one-pan, flavor-packed dish with all the bold, cheesy, and saucy goodness of traditional enchiladas. Ready in under 30 minutes, this meal is perfect for busy weeknights, meal prep, or satisfying a Mexican food craving without the mess!
Ingredients
For the Skillet Enchiladas:
- ½ tsp olive oil
- 1 lb lean ground beef (90-93%)
- 1 small red bell pepper, diced
- 1 medium zucchini, diced
- 6 green onions, thinly sliced (white & light green parts for cooking, dark green for garnish)
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 (15 oz) can black beans, drained & rinsed
- 1 cup frozen corn (fire-roasted for extra flavor)
- 8 (6-inch) corn tortillas, cut into wedges
- 1 ½ cups shredded Mexican blend cheese, divided
For Garnish:
- Sliced green onions (dark green parts)
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Diced tomatoes & avocado
Instructions
- Preheat & Prep
- Preheat oven to 425°F (220°C).
- Heat a large oven-safe skillet over medium-high heat and add olive oil.
- Cook the Beef & Veggies
- Add ground beef, diced bell pepper, zucchini, and green onion whites to the skillet.
- Cook for 8 minutes, breaking up the meat until beef is fully cooked and veggies are tender.
- Season & Add Sauce
- Turn off heat and mix in chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup shredded cheese.
- Stir to combine.
- Layer with Tortillas
- Gently fold in tortilla wedges, ensuring they are evenly coated in the sauce.
- Bake Until Cheesy & Golden
- Sprinkle the remaining 1 cup of cheese over the top.
- Transfer the skillet to the oven and bake for 10-15 minutes, until cheese is melted and bubbly.
- Finish & Serve
- Remove from the oven and garnish with green onions, cilantro, tomatoes, avocado, and a dollop of sour cream.
- Serve warm & enjoy!
Notes
- For extra flavor, use fire-roasted corn and homemade enchilada sauce.
- For a spicier kick, add jalapeños or chipotle powder.
- For meal prep, store leftovers for up to 5 days in the fridge or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner / One-Pan Meal
- Method: Skillet & Baking
- Cuisine: Mexican-Inspired