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Beef Skillet Enchiladas

Beef Skillet Enchiladas

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Beef Skillet Enchiladas are a delicious and convenient way to enjoy the flavors of traditional enchiladas without the hassle. This one-pan recipe is perfect for busy weeknights, taking just 40 minutes from start to finish. Featuring lean ground beef, a medley of colorful vegetables, black beans, and corn, these enchiladas are packed with protein and nutrients. With a cheesy topping that melts beautifully in the oven, this dish is sure to satisfy even the pickiest eaters in your family. Customize it by swapping in your favorite veggies or adjusting the spice level to suit your taste—it’s versatile enough for any occasion!

Ingredients

Scale
  • Cooking spray
  • ½ teaspoon olive oil
  • 1 lb lean ground beef
  • 1 small red bell pepper, diced small
  • 1 medium zucchini, diced small
  • 6 green onions, thinly sliced, white/light green and dark green parts separated
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 2 cups jarred or canned red enchilada sauce
  • 1 can black beans, rinsed and drained
  • 1 cup frozen corn
  • 8 corn tortillas, each cut into 6 wedges
  • 1 ½ cups shredded Mexican blend cheese, divided
  • For garnish: green onion tops, fresh cilantro, diced tomatoes, sliced avocado

Instructions

  1. Preheat oven to 425°F.
  2. In a large oven-safe skillet over medium-high heat, spray with cooking spray and add olive oil. Cook lean ground beef, red bell pepper, zucchini, and white/light green parts of green onions until meat is browned and veggies are tender (about 8 minutes).
  3. Stir in chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and half of the shredded cheese. Mix well.
  4. Gently fold in corn tortilla wedges until coated.
  5. Top with remaining cheese and bake for 10–15 minutes or until bubbly.
  6. Garnish with dark green onions, cilantro, diced tomatoes, and avocado before serving.

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