Beef Skillet Enchiladas

The sizzle of beef and the aroma of spices fill the kitchen as the Beef Skillet Enchiladas bake to perfection. This delightful dish comes together in about 30 minutes and offers a comforting blend of flavors that will have everyone coming back for seconds. The combination of tender beef, fresh vegetables, and gooey cheese wrapped in crispy tortillas creates a satisfying meal that’s both easy to prepare and irresistibly delicious.

This recipe is perfect for busy weeknights or casual gatherings with friends and family. Serve it when you want a hearty meal that doesn’t require hours in the kitchen. You can make it ahead and store leftovers easily, perfect for lunch the next day!

Why You’ll Love This Recipe

• The one-pan skillet cooking method makes cleanup a breeze.
• Each bite features a delightful combination of textures, from crunchy tortillas to creamy cheese.
• It’s a versatile dish that can be easily customized with your favorite ingredients.
• Ready in 30 minutes, making it perfect for any weeknight dinner.

What You’ll Need

Here’s what you’ll need to make these tasty enchiladas.

For the Skillet Mixture

• 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 tsp chili powder
• ½ tsp garlic powder
• ½ tsp 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: Choose mild or spicy enchilada sauce based on your preference.

Substitutions & Swaps

• Ground turkey can replace ground beef.
• Use diced tomatoes instead of fresh tomatoes.
• Green bell pepper works if red isn’t available.
• Substitute with quinoa for a grain-free option.

How to Make It

Follow these simple steps to create your Beef Skillet Enchiladas.

Preheat

Preheat the oven to 425℉.

Cook

Cook the beef mixture. Place a large oven-safe skillet over medium-high heat. When the skillet is hot, spray with cooking spray and then add olive oil, swirling 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 about 8 minutes, stirring occasionally, until the meat is no longer pink and the zucchini is tender.

Combine

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

Fold

Fold in the tortillas. Gently fold in the corn tortilla wedges, ensuring they are well coated with sauce and evenly dispersed throughout the meat mixture.

Bake

Bake the enchiladas. Sprinkle the remaining 1 cup of shredded cheese on top and bake for about 10-15 minutes until the cheese is melted and bubbly.

Garnish

Garnish and serve. Remove the skillet from the oven and sprinkle with the dark green parts of the sliced green onions, cilantro, diced 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, best enjoyed fresh for flavor.
Reheat: Microwave in 1-minute intervals until heated through.

Tips for Best Results

• Use lean ground beef for a healthier option.
• Make sure to cut tortillas into uniform pieces for even cooking.
• Add extra spices to adjust the heat level to your liking.
• Fire-roasted corn enhances the flavor profile beautifully.

Serving Suggestions

• Enjoy with a side of Mexican rice for a complete meal.
• Pair with a simple green salad for a refreshing contrast.
• Great for entertaining, serve as a fun communal dish.