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Beef Skillet Enchiladas Recipe

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★★★★★

4.9 from 96 reviews

This Beef Skillet Enchiladas recipe is a flavorful and hearty one-pan meal that combines lean ground beef, fresh vegetables, black beans, corn, and plenty of melted Mexican cheese in a rich enchilada sauce. Cooked in a large oven-safe skillet, this dish is easy to prepare, baked to bubbling perfection, and garnished with fresh toppings like cilantro, green onions, avocado, and sour cream for added flavor and creaminess.

Ingredients

Scale

Meat and Vegetables

  • 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

Spices and Sauce

  • 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

Additional Ingredients

  • 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 (dark green parts)
  • Fresh cilantro
  • Sour cream
  • Diced tomatoes
  • Diced or sliced avocado

Instructions

  1. Preheat and prepare skillet. Preheat your oven to 425℉. Place a large oven-safe skillet over medium-high heat, spray it with cooking spray, then add olive oil and swirl to coat the surface evenly.
  2. Cook beef and vegetables. Add the ground beef, diced red bell pepper, diced zucchini, and the white/light green parts of the sliced green onions to the hot skillet. Break up the meat with a spatula and cook for about 8 minutes, stirring occasionally, until the beef is fully browned and the zucchini is tender.
  3. Add seasoning and sauce. Remove from heat and stir in chili powder, ground cumin, garlic powder, dried oregano, the red enchilada sauce, black beans, frozen corn, and half a cup of shredded cheese. Mix thoroughly to combine all ingredients well.
  4. Incorporate tortilla wedges. Gently fold in the tortilla wedges, ensuring they are well coated with the sauce and evenly distributed throughout the beef and vegetable mixture.
  5. Top with cheese and bake. Sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly over the top of the skillet mixture. Place the skillet in the preheated oven and bake for 10 to 15 minutes until the cheese is melted, bubbly, and slightly golden.
  6. Garnish and serve. Remove the skillet from the oven and sprinkle with the dark green parts of the sliced green onions, chopped fresh cilantro, diced tomatoes, and avocado. Serve warm with dollops of sour cream as desired.

Notes

  • Use an oven-safe skillet, such as cast iron or stainless steel, to transfer directly from stovetop to oven.
  • You can substitute corn tortillas with flour tortillas if preferred, but corn tortillas add authentic texture and flavor.
  • Adjust spice levels by adding more chili powder or cumin to taste.
  • This dish reheats well and makes excellent leftovers for next-day meals.
  • For a vegetarian variation, substitute ground beef with plant-based protein or extra beans and vegetables.

Keywords: skillet enchiladas, beef enchiladas, easy dinner recipe, one-pan Mexican meal, ground beef recipe, baked enchiladas

Find it online: https://tastybynova.com/beef-skillet-enchiladas-recipe/