Some nights call for flavor without the fuss. That’s exactly what inspired this recipe for Beef Skillet Enchiladas. All the bold, satisfying taste of traditional enchiladas—but without the rolling, layering, or multiple dishes. Growing up in a busy household, my mom often relied on quick, one-pan meals that didn’t skimp on flavor, and this skillet enchilada dinner is a nod to that.
It’s hearty, nutritious, and flexible. With lean ground beef, lots of colorful veggies, protein-packed black beans, and gooey cheese, this is the kind of dinner everyone looks forward to—whether it’s a chilly night or a summer evening with fresh toppings straight from the garden.
Ingredients
Main Ingredients
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 small red bell pepper, diced (about ¾ – 1 cup)
- 1 medium zucchini, diced (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, cut into 6 wedges (about 8 oz total)
- 1 ½ cups shredded Mexican blend cheese, divided
For Garnish (Optional but Recommended)
- Green onion tops
- Fresh cilantro
- Sour cream
- Diced tomatoes
- Diced or sliced avocado
Instructions
Step 1: Preheat and Prep
Preheat your oven to 425°F (218°C). Use a large, oven-safe skillet—cast iron works beautifully for this. Place it on the stove over medium-high heat.
Step 2: Cook the Beef and Veggies
Once the skillet is hot, spray it lightly with cooking spray and add olive oil. Swirl to coat, then add the ground beef, bell pepper, zucchini, and the white/light green parts of the green onions.
Break up the meat with a spatula and cook for about 8 minutes, stirring occasionally. The beef should be fully browned, and the vegetables softened.
Step 3: Add Seasonings and Sauce
Turn off the heat. Stir in the chili powder, cumin, garlic powder, and oregano. Then add the enchilada sauce, black beans, corn, and ½ cup of the shredded cheese. Mix well until everything is fully combined.
Step 4: Fold in Tortillas
Add the tortilla wedges, gently folding them into the mixture to coat evenly with the sauce and distribute them throughout the skillet.
Step 5: Bake
Top the skillet mixture with the remaining 1 cup of shredded cheese. Transfer the skillet to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
Step 6: Garnish and Serve
Carefully remove the skillet from the oven and let it rest for 5 minutes. Top with green onion tops, fresh cilantro, diced tomatoes, and avocado slices. Add dollops of sour cream if you’d like, then serve hot.
Why You’ll Love This Recipe
- Quick & Easy: Everything comes together in one skillet with no rolling or layering.
- Customizable: You can easily swap ingredients based on what’s in your fridge.
- Nutritious & Satisfying: Loaded with lean protein, fiber, and colorful vegetables.
- Budget Friendly: Simple pantry staples keep this recipe cost-effective without sacrificing flavor.
- Gluten Free: Using corn tortillas makes this dish naturally gluten-free.
Tips & Variations
- Add Spice: Toss in a chopped jalapeño or add a dash of cayenne to the beef for a spicier kick.
- Make It Vegetarian: Replace the ground beef with crumbled tofu, lentils, or extra black beans.
- Switch Up the Cheese: Try Monterey Jack, cheddar, or a spicy pepper jack for a flavor twist.
- Use Leftovers: This dish reheats beautifully and makes excellent lunch the next day.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the skillet enchiladas in the oven at 350°F or microwave individual portions until heated through.
You can also make this dish ahead of time—simply prepare everything up to the baking step, refrigerate, and then bake just before serving.
Join the Conversation
Have you tried these Beef Skillet Enchiladas yet? I’d love to hear how it turned out for you! Did you swap in another protein or add your own twist? Let’s inspire each other in the kitchen—leave a comment or share your dish on social media using #BeefSkilletEnchiladas so we can all drool over your delicious creation!
Beef Skillet Enchiladas
Ingredients
Main Ingredients
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 small red bell pepper diced (about ¾ – 1 cup)
- 1 medium zucchini diced (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, cut into 6 wedges (about 8 oz total)
- 1 ½ cups shredded Mexican blend cheese divided
For Garnish (Optional but Recommended)
- Green onion tops
- Fresh cilantro
- Sour cream
- Diced tomatoes
- Diced or sliced avocado
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 425°F (218°C). Use a large, oven-safe skillet—cast iron works beautifully for this. Place it on the stove over medium-high heat.
Step 2: Cook the Beef and Veggies
- Once the skillet is hot, spray it lightly with cooking spray and add olive oil. Swirl to coat, then add the ground beef, bell pepper, zucchini, and the white/light green parts of the green onions.
- Break up the meat with a spatula and cook for about 8 minutes, stirring occasionally. The beef should be fully browned, and the vegetables softened.
Step 3: Add Seasonings and Sauce
- Turn off the heat. Stir in the chili powder, cumin, garlic powder, and oregano. Then add the enchilada sauce, black beans, corn, and ½ cup of the shredded cheese. Mix well until everything is fully combined.
Step 4: Fold in Tortillas
- Add the tortilla wedges, gently folding them into the mixture to coat evenly with the sauce and distribute them throughout the skillet.
Step 5: Bake
- Top the skillet mixture with the remaining 1 cup of shredded cheese. Transfer the skillet to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
Step 6: Garnish and Serve
- Carefully remove the skillet from the oven and let it rest for 5 minutes. Top with green onion tops, fresh cilantro, diced tomatoes, and avocado slices. Add dollops of sour cream if you’d like, then serve hot.
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