Name: Beef Skillet Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: Cooking spray; 1/2 teaspoon olive oil; 1 lb lean ground beef; 1 small red bell pepper, diced small; 1 medium zucchini, diced small; 6 green onions, thinly sliced, white/light green and dark green parts separated; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon dried oregano; 2 cups red enchilada sauce; 1 (15 oz) can black beans, rinsed and drained; 1 cup frozen corn; 8 (6-inch) corn tortillas, cut into wedges; 1 1/2 cups shredded Mexican blend cheese, divided; Green onion tops, for garnish; Fresh cilantro, for garnish; Diced tomatoes, for garnish; Diced or sliced avocado, for garnish; Sour cream, for serving (optional)

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This Beef Skillet Enchiladas recipe is a hearty and satisfying one-pan meal that brings together seasoned ground beef, colorful vegetables, black beans, corn, enchilada sauce, and plenty of melted cheese. I love how everything cooks in a single skillet before being baked to bubbly perfection, making it a convenient and flavorful dinner for busy weeknights or casual family meals.

Beef Skillet Enchiladas

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Cooking spray

½ teaspoon olive oil

1 lb lean ground beef

1 small red bell pepper, diced small

1 medium zucchini, diced small

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 red enchilada sauce

1 (15 oz) can black beans, rinsed and drained

1 cup frozen corn

8 (6-inch) corn tortillas, cut into wedges

1½ cups shredded Mexican blend cheese, divided

Green onion tops, for garnish

Fresh cilantro, for garnish

Diced tomatoes, for garnish

Diced or sliced avocado, for garnish

Sour cream, for serving (optional)

Directions

I preheat the oven to 425°F (220°C).

I heat a large oven-safe skillet over medium-high heat and coat it with cooking spray and olive oil.

I add the ground beef, bell pepper, zucchini, and the white and light green parts of the green onions. I cook everything for about 8 minutes, stirring occasionally, until the beef is browned and the vegetables are tender.

I turn off the heat and stir in the chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of the shredded cheese until everything is well combined.

I gently fold in the tortilla wedges, making sure they are evenly coated throughout the mixture.

I sprinkle the remaining 1 cup of cheese over the top.

I bake the skillet for 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.

I remove the skillet from the oven and garnish it with green onion tops, cilantro, tomatoes, and avocado.

I serve it warm with sour cream if desired.

Servings and timing

I find this recipe perfect for feeding a family or preparing leftovers for later meals.

Servings: 8 servings

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Calories: Approximately 420 kcal per serving

Variations

I like experimenting with this recipe depending on the ingredients available in my kitchen.

I sometimes substitute ground turkey or ground chicken for a lighter version.

I add jalapeños or chipotle peppers when I want extra heat.

I swap black beans for pinto beans to create a slightly different flavor profile.

I use pepper jack cheese instead of Mexican blend cheese when I want a spicier finish.

I add extra vegetables such as mushrooms, spinach, or diced poblano peppers for additional texture and nutrition.

I make it vegetarian by replacing the beef with extra beans or a plant-based ground meat alternative.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often become even better after sitting overnight.

For longer storage, I place cooled portions in freezer-safe containers and freeze them for up to 3 months. I thaw them overnight in the refrigerator before reheating.

To reheat, I warm individual portions in the microwave for 1 to 2 minutes, stirring halfway through if needed. For larger portions, I reheat them in a 350°F (175°C) oven until heated through.

FAQs

Can I make Beef Skillet Enchiladas ahead of time?

Yes. I often prepare the skillet mixture several hours ahead, cover it, and refrigerate it. When ready to serve, I add the cheese topping and bake it fresh.

Can I use flour tortillas instead of corn tortillas?

Yes. I can substitute flour tortillas if preferred, although corn tortillas provide a more traditional enchilada flavor and texture.

What type of enchilada sauce works best?

I usually use red enchilada sauce because it provides a rich, classic flavor. Mild, medium, or spicy varieties all work well depending on personal preference.

Can I freeze this dish after baking?

Yes. I let the dish cool completely, portion it into freezer-safe containers, and freeze it for up to three months for convenient future meals.

How do I prevent the tortillas from becoming soggy?

I gently fold the tortilla wedges into the mixture just before baking. This helps them absorb flavor while still maintaining some texture.

Conclusion

I enjoy making this Beef Skillet Enchiladas recipe because it delivers all the comforting flavors of enchiladas in a simple one-skillet format. The combination of seasoned beef, vegetables, beans, corn, rich enchilada sauce, and melted cheese creates a hearty meal that feels both comforting and satisfying. Whether I prepare it for a busy weeknight dinner or a casual gathering, it consistently delivers delicious results with minimal effort.

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Beef Skillet Enchiladas

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Author: Cheryl
Total Time: 40 minutes
Yield: 8 servings
Diet: Halal

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Description

This Beef Skillet Enchiladas recipe combines seasoned ground beef, vegetables, black beans, corn, enchilada sauce, tortillas, and melted cheese in one hearty skillet meal. Baked until bubbly and golden, it delivers all the flavors of classic enchiladas with less effort.

Instructions

Preheat the oven to 425°F (220°C).
Heat a large oven-safe skillet over medium-high heat. Coat with cooking spray and olive oil.
Add the ground beef, bell pepper, zucchini, and the white and light green parts of the green onions. Cook for about 8 minutes, stirring occasionally, until the beef is browned and the vegetables are tender.
Turn off the heat and stir in the chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of the shredded cheese until well combined.
Gently fold in the tortilla wedges, ensuring they are evenly coated.
Sprinkle the remaining 1 cup of cheese over the top.
Bake for 10 to 15 minutes until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and garnish with green onion tops, cilantro, tomatoes, and avocado.
Serve warm with sour cream if desired.