Name: Beef Skillet Enchiladas Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: 1 lb lean ground beef; 1 small red bell pepper, diced small (about ¾ – 1 cup); 1 medium zucchini, diced small (about 1 ¾ – 2 cups); 6 green onions, thinly sliced, white/light green and dark green parts separated; ½ teaspoon olive oil; Cooking spray; 1 teaspoon chili powder; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon dried oregano; 2 cups (15 to 16 oz) jarred or canned red enchilada sauce; 1 (15 oz) can black beans, rinsed and drained; 1 cup frozen corn (fire roasted or regular); 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total); 1 ½ cups shredded Mexican blend cheese, divided; Green onion tops (dark green parts); Fresh cilantro; Sour cream; Diced tomatoes; Diced or sliced avocado

Ingredients

Cooking spray

½ teaspoon olive oil

1 lb lean ground beef

1 small red bell pepper, diced small (about ¾ – 1 cup)

1 medium zucchini, diced small (about 1 ¾ – 2 cups)

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 (15 to 16 oz) jarred or canned red enchilada sauce

1 (15 oz) can black beans, rinsed and drained

1 cup frozen corn (fire roasted or regular)

8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total)

1 ½ cups shredded Mexican blend cheese, divided

For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado

Instructions

Step 1: Preheat the oven to 425℉. Place a large oven-safe skillet over medium-high heat. When the skillet is hot, spray with cooking spray then add olive oil and swirl to coat.

Step 2: Add the ground beef, diced bell pepper, diced zucchini, and the white/light green parts of the green onions. Break up the meat using a spatula and cook for about 8 minutes, stirring occasionally, until the beef is no longer pink and the zucchini is tender.

Step 3: Turn off the heat. Stir in the chili powder, ground cumin, garlic powder, dried oregano, enchilada sauce, rinsed black beans, frozen corn, and ½ cup of the shredded cheese until well combined.

Step 4: Gently fold in the tortilla wedges so that they are coated with sauce and evenly distributed throughout the mixture.

Step 5: Sprinkle the remaining 1 cup of shredded cheese evenly over the top and transfer the skillet to the preheated oven.

Step 6: Bake for 10-15 minutes, or until the cheese is melted and bubbly.

Step 7: Remove from the oven and garnish with the dark green parts of the sliced green onions, fresh cilantro, diced tomatoes, and avocado. Serve with dollops of sour cream if desired.

Tips & Variations

Use a mix of fire-roasted and regular frozen corn for extra smoky flavor.

Substitute ground turkey or chicken for a lighter option.

For a spicier dish, add a pinch of cayenne pepper or diced jalapeño to the skillet.

Make it vegetarian by replacing ground beef with extra black beans and diced mushrooms.

If you don’t have an oven-safe skillet, assemble the dish in a baking dish after cooking the beef mixture on the stovetop.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, flour tortillas can be used, but corn tortillas provide a more authentic texture and flavor. If using flour tortillas, you might want to reduce the baking time slightly as they tend to brown faster.

Is it necessary to use an oven-safe skillet?

While an oven-safe skillet makes preparation and baking easier, you can transfer the cooked mixture to a baking dish before adding the cheese and baking if you don’t have one.