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.
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)
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 1/2 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.
Notes
Substitute ground turkey or chicken for a lighter version.
Add jalapenos or chipotle peppers for extra heat.
Use pinto beans instead of black beans if preferred.
Pepper jack cheese can replace Mexican blend cheese for a spicier flavor.
Add mushrooms, spinach, or poblano peppers for extra vegetables.
For a vegetarian version, replace the beef with extra beans or plant-based ground meat.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 920 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 65 mg
