Once upon a time, I ambitiously decided to make enchiladas from scratch, thinking it would be a simple dinner project. What could go wrong? Well, everything. The tortillas tore, the filling ended up everywhere except where it was supposed to be, and my kitchen looked like a tortilla explosion zone. Since then, I’ve learned the value of a fuss-free, delicious recipe like these Beef Skillet Enchiladas.
This one-pan wonder takes all the rich, comforting flavors of traditional enchiladas and simplifies them into a skillet dish that’s perfect for busy weeknights. With juicy ground beef, tender vegetables, hearty beans, and cheesy goodness, it’s a meal that satisfies without the mess or stress of rolling tortillas. Best of all, you’ll only need 40 minutes to bring it all together!
Why You’ll Love This Beef Skillet Enchiladas
There are so many reasons to adore this recipe—it’s the perfect balance of flavor, convenience, and family-friendly appeal.
- One Pan, Less Cleanup: Everything cooks in a single skillet, from the beef to the tortillas, saving you from a sink full of dishes.
- Fast and Easy: In just 40 minutes, you can have a hearty, flavorful meal on the table.
- Packed with Flavor: Bold seasonings, rich enchilada sauce, and melted cheese create an irresistible dish.
- Customizable: You can tweak the ingredients to suit your preferences, making it spicy, mild, or loaded with veggies.
- Family-Approved: It’s kid-friendly and loved by adults, making it a go-to for weeknight dinners.
Picture this: bubbly cheese, tender tortilla pieces, and a saucy beef mixture that’s bursting with Southwest-inspired spices. Each bite is a warm, comforting hug for your taste buds.
Ingredients You’ll Need
Here’s a breakdown of the simple, pantry-friendly ingredients you’ll need to make this skillet masterpiece:
- Olive Oil (2 teaspoons): Used to sauté the beef and vegetables.
- Lean Ground Beef (1 pound): Opt for 90-93% lean to keep it flavorful yet not overly greasy.
- Red Bell Pepper (1, diced): Adds sweetness and vibrant color.
- Zucchini (1 small, diced): A sneaky way to pack in extra veggies.
- Green Onions (4): Use the whites and light greens for cooking, and reserve the dark greens for garnish.
- Chili Powder (1 tablespoon): Brings a smoky, slightly spicy flavor.
- Ground Cumin (1 teaspoon): Adds warmth and depth to the dish.
- Garlic Powder (1 teaspoon): A convenient way to add bold garlic flavor.
- Dried Oregano (1 teaspoon): Enhances the overall flavor with herbal notes.
- Enchilada Sauce (1½ cups): Choose red or green based on your preference for flavor and heat level.
- Black Beans (1 can, drained and rinsed): A hearty addition that’s packed with protein and fiber.
- Frozen Corn (1 cup): Sweet and crisp, it balances the savory flavors.
- Corn Tortillas (6, cut into 1-inch pieces): Provide that classic enchilada taste and texture.
- Mexican Cheese Blend (1 cup, shredded): Melts beautifully, creating that irresistible cheesy topping.
Step-by-Step Instructions
Follow these easy steps to create your one-pan enchilada magic:
Step 1: Preheat the Oven
Set your oven to 425°F (220°C). Preheating ensures the cheese melts evenly and turns golden brown.
Step 2: Sauté the Beef and Vegetables
Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the ground beef, red bell pepper, zucchini, and the whites and light greens of the green onions. Cook for about 8 minutes, breaking up the beef with a spatula as it browns. The vegetables should be tender, and the beef should be fully cooked.
Step 3: Add the Seasonings and Mix-ins
Turn off the heat and stir in the chili powder, ground cumin, garlic powder, and dried oregano. Add the enchilada sauce, black beans, and frozen corn, mixing well to combine. The sauce will coat the beef and veggies, creating a rich, flavorful base.
Step 4: Incorporate the Tortillas and Cheese
Gently fold in the tortilla pieces and ½ cup of the shredded cheese. This step ensures the tortillas soak up some of the sauce, becoming tender and flavorful.
Step 5: Bake to Perfection
Sprinkle the remaining ½ cup of cheese evenly over the top of the skillet. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cheese is melted, bubbly, and golden brown.
Step 6: Garnish and Serve
Carefully remove the skillet from the oven and let it cool for a minute. Garnish with the dark green tops of the green onions for a fresh pop of color. Serve hot, adding optional toppings like sour cream, avocado slices, chopped cilantro, or diced tomatoes for extra flavor and texture.
Tips for Success
- Choose the Right Skillet: Use a large, oven-safe skillet to seamlessly transfer the dish from stovetop to oven.
- Prep Ingredients Ahead: Have everything chopped, measured, and ready to go to streamline the cooking process.
- Adjust the Spice Level: Use mild enchilada sauce for a family-friendly dish or spicy sauce for heat lovers.
- Layer the Cheese: Adding cheese inside the dish and on top creates the ultimate gooey, cheesy texture.
- Don’t Overcook: Keep an eye on the baking time to avoid drying out the dish.
Variations to Try
This recipe is highly adaptable to your taste and dietary preferences. Here are a few ideas:
- Vegetarian Option: Omit the beef and double the black beans or add crumbled tofu for a vegetarian version.
- Add More Veggies: Include diced tomatoes, spinach, mushrooms, or even roasted sweet potatoes for extra nutrition.
- Use Flour Tortillas: If you prefer, substitute flour tortillas for a softer texture.
- Cheese Alternatives: Try Monterey Jack, cheddar, or queso fresco for different flavor profiles.
Serving Suggestions
This one-pan dish is hearty on its own, but you can serve it with a variety of sides and toppings for a complete meal:
- Side Salad: A crisp green salad with lime vinaigrette balances the richness of the enchiladas.
- Rice or Quinoa: Serve with Mexican rice or quinoa for an even heartier meal.
- Toppings: Sour cream, guacamole, salsa, or pickled jalapeños add extra flavor and flair.
How to Store and Reheat the Beef Skillet Enchiladas
Leftovers? Lucky you! Store any remaining enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions for 1-2 minutes.
Nutritional Information (Per Serving)
- Calories: ~350
- Protein: ~25g
- Fat: ~15g
- Carbohydrates: ~30g
- Fiber: ~7g
- Sodium: ~800mg
A Comforting Dish That Delivers
This Beef Skillet Enchiladas recipe is proof that comfort food doesn’t have to be complicated. With its bold flavors, gooey cheese, and easy cleanup, it’s the kind of dish you’ll turn to again and again. Whether you’re serving it to your family, impressing dinner guests, or enjoying it solo, it’s guaranteed to bring smiles to the table.
So, grab your skillet and get ready to transform weeknight dinners with this flavorful, fuss-free recipe. And don’t forget to share your photos and creative twists in the comments—let’s inspire each other to keep cooking delicious meals at home!
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Beef Skillet Enchiladas: A One-Pan Wonder for Easy Weeknight Dinners
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
These Beef Skillet Enchiladas are a one-pan wonder packed with bold flavors, tender beef, and cheesy goodness. It’s an easy, crowd-pleasing meal that takes just 40 minutes to prepare. Perfect for busy weeknights, this recipe combines enchilada flavors with a fuss-free skillet approach.
Ingredients
- Olive Oil: 2 teaspoons
- Lean Ground Beef: 1 pound (90-93% lean)
- Red Bell Pepper: 1, diced
- Zucchini: 1 small, diced
- Green Onions: 4 (whites and light greens chopped; dark greens for garnish)
- Chili Powder: 1 tablespoon
- Ground Cumin: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Enchilada Sauce: 1½ cups (red or green)
- Black Beans: 1 can (15 oz), drained and rinsed
- Frozen Corn: 1 cup
- Corn Tortillas: 6, cut into 1-inch pieces
- Mexican Cheese Blend: 1 cup, shredded
Instructions
- Preheat oven to 425°F (220°C).
- In a large oven-safe skillet, heat olive oil over medium-high heat. Add ground beef, red bell pepper, zucchini, and green onion whites and light greens. Cook until beef is browned and veggies are tender (8 minutes).
- Stir in chili powder, cumin, garlic powder, and oregano. Add enchilada sauce, black beans, and corn; mix well.
- Fold in tortilla pieces and ½ cup shredded cheese.
- Top with remaining cheese and bake for 10-12 minutes, until cheese is melted and bubbly.
- Garnish with green onion tops and serve hot.
Notes
- Use mild or spicy enchilada sauce based on your preference.
- Add jalapeños for heat or substitute the beef with ground turkey for a lighter option.
- Pair with sour cream, guacamole, or salsa for added flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop and Oven-Baked
- Cuisine: Mexican-Inspired