Description
This easy beef skillet enchilada recipe is a quick, one-pan dinner made with ground beef, vegetables, black beans, corn tortillas, and cheese—perfect for busy weeknights and beginner cooks.
Ingredients
Scale
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 small red bell pepper, diced
- 1 medium zucchini, diced
- 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
- Optional toppings: green onions, fresh cilantro, sour cream, diced tomatoes, avocado
Instructions
- Preheat the oven to 425°F and place a large oven-safe skillet over medium-high heat. Add olive oil and swirl to coat the pan.
- Add the ground beef, bell pepper, zucchini, and white/light green parts of the green onions. Cook for about 8 minutes, breaking up the beef, until it is no longer pink and the zucchini is tender.
- Turn off the heat and stir in chili powder, cumin, garlic powder, and oregano. Add enchilada sauce, black beans, corn, and ½ cup of the shredded cheese. Mix well.
- Fold in the tortilla wedges so they are evenly coated and distributed.
- Top with the remaining 1 cup of shredded cheese and transfer the skillet to the oven. Bake for 10–15 minutes, until cheese is melted and bubbly.
- Remove from oven and garnish with the green onion tops, cilantro, diced tomatoes, avocado, and a dollop of sour cream if desired. Serve warm.
Notes
- Flour tortillas can be used instead of corn if gluten-free is not needed.
- Use low-sodium beans and homemade enchilada sauce to reduce sodium.
- Vegetables can be chopped ahead and stored in the fridge for up to 3 days.
- Dish can be assembled ahead and baked later—just add extra bake time if chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Skillet, Oven-Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 371
- Sugar: 5 g
- Sodium: 882 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 8 g
- Protein: 31 g
- Cholesterol: 62 mg