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Easy Beef Skillet Enchiladas

Easy Beef Skillet Enchiladas


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  • Author: Ashely
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

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

  1. 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.
  2. 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.
  3. 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.
  4. Fold in the tortilla wedges so they are evenly coated and distributed.
  5. 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.
  6. 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