Beef Skillet Enchiladas

The aroma of sizzling beef mingles with the freshness of chopped veggies, creating a warm and inviting scene as you prepare to serve a hearty plate of Beef Skillet Enchiladas. This easy-to-make dish takes about 30 minutes from start to finish and delivers a flavorful punch with every bite, making it a go-to in any busy household.

This recipe is perfect for families looking for a quick dinner option or for anyone craving a delicious meal that feels wholly indulgent. You can prepare the filling in advance and store it in the fridge for up to two days, allowing for an even quicker weeknight dinner.

Why You’ll Love This Recipe

• The combination of tender beef and crisp vegetables adds a delightful texture.
• The enchilada sauce infuses the dish with rich, zesty flavors.
• Quick to prepare and easy to clean up with just one skillet.
• It can feed a crowd, making it ideal for gatherings or family meals.

What You’ll Need

Gather these ingredients to create this vibrant and satisfying dish.

For the Skillet

• 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

For the Spices and Sauce

• 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)

For the Tortillas and Cheese

• 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

Note: Feel free to use a different type of canned beans if desired.

Substitutions & Swaps

• Ground turkey or chicken instead of beef.
• Fresh corn can replace frozen corn.
• Green bell pepper can substitute for red.
• Use flour tortillas if preferred.

How to Make It

Follow these simple steps to prepare your Beef Skillet Enchiladas.

Preheat

Preheat the oven to 425℉.

Cook

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

Combine

Turn off the heat. Add the chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup shredded cheese. Stir well to combine.

Fold

Gently fold in the corn tortilla wedges so that they are well coated with sauce and are dispersed evenly throughout the meat mixture.

Sprinkle

Sprinkle with the remaining 1 cup shredded cheese and bake until the cheese is melted and bubbly, about 10-15 minutes.

Garnish

Remove the skillet from the oven and sprinkle with sliced green onions (dark parts), cilantro, tomatoes, and avocado. Serve with dollops of sour cream, if desired.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the tortillas may become soggy.
Reheat: Microwave on medium for about 2-3 minutes.

Tips for Best Results

• Ensure the skillet is hot before adding the beef to achieve a nice sear.
• Use a spatula to break apart the meat thoroughly for even cooking.
• Bake just until bubbly to avoid overcooking the tortillas.
• For a spicier kick, add diced jalapeños to the mixture.

Serving Suggestions

• Serve alongside a crisp green salad for a refreshing contrast.
• Pair with homemade guacamole and tortilla chips for a complete meal.
• Great for family gatherings or casual dinner parties.