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