Description
This easy one-pan Beef Skillet Enchiladas recipe combines lean ground beef, fresh vegetables, and rich enchilada sauce with tender corn tortillas and melted Mexican blend cheese. Cooked in a single oven-safe skillet, this hearty and flavorful dish is perfect for a satisfying weeknight dinner with minimal cleanup.
Ingredients
Scale
Meat and Vegetables
- 1 pound lean ground beef
- 1 small red bell pepper, diced
- 1 medium zucchini, diced
- 6 green onions, thinly sliced (white and light green parts separated from dark green tops)
Spices and Seasonings
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Other Ingredients
- 2 cups red enchilada sauce
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup frozen corn kernels
- 8 (6-inch) corn tortillas, each cut into 6 wedges
- 1½ cups shredded Mexican blend cheese, divided
- Cooking spray
- ½ teaspoon olive oil
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s ready for baking your enchiladas later.
- Cook beef and vegetables: Heat a large oven-safe skillet over medium-high heat. Spray with cooking spray and add olive oil. Once hot, add ground beef, diced red bell pepper, zucchini, and the white and light green parts of the green onions. Cook for about 8 minutes, breaking up the beef, until browned and zucchini is tender.
- Bloom spices: Stir in chili powder, cumin, garlic powder, and dried oregano. Cook for another minute to release the spices’ flavors.
- Add sauce and beans: Pour in the red enchilada sauce, black beans, and frozen corn kernels. Stir well to combine all ingredients evenly.
- Incorporate tortillas: Fold in the corn tortilla wedges gently, making sure they are evenly coated with the sauce mixture.
- Add cheese inside: Sprinkle ½ cup of shredded Mexican blend cheese into the skillet and stir to combine with the rest of the mixture.
- Top with cheese: Evenly distribute the remaining 1 cup of shredded cheese over the top of the skillet for a cheesy crust.
- Bake: Transfer the skillet to the preheated oven and bake for 10-15 minutes until the cheese is fully melted and bubbly.
- Garnish and serve: Remove the skillet from the oven and garnish with the dark green tops of the green onions. Serve hot with optional toppings like chopped cilantro, diced tomatoes, or sour cream for extra flavor.
Notes
- Use a large oven-safe skillet to cook and bake in the same pan.
- You can substitute ground turkey for a leaner option.
- For added heat, include chopped jalapeños or a dash of cayenne pepper.
- Leftovers can be refrigerated and reheated in the oven or microwave.
- To make it vegetarian, replace ground beef with extra beans or a plant-based meat substitute.
