Beef Skillet Enchiladas
Quick and cheesy Beef Skillet Enchiladas made in one pan—loaded with beef, beans, and flavor!
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.