If you’re craving a comforting, flavorful, and fuss-free dinner, look no further than this Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe. It’s packed with savory ground beef, vibrant veggies, and melty cheese, all coming together in a single skillet for a meal that feels like a warm hug on a plate. This recipe is perfect when you want all the deliciousness of traditional enchiladas without the hassle of rolling individual tortillas. It’s a game changer for busy weeknights or anytime you want a satisfying dish with minimal cleanup.
Ingredients You’ll Need
This Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe relies on simple but essential ingredients that bring amazing flavor, texture, and color. Each component plays a crucial role, whether it’s tender veggies for freshness, spices for warmth, or cheese for gooey richness.
- Lean ground beef: The hearty protein base that makes this dish filling and flavorful.
- Red bell pepper: Adds a sweet crunch and brilliant color contrast.
- Zucchini: Provides moisture and subtle earthiness that balances the spices.
- Green onions: Separate the tender whites and light greens for cooking, reserving the dark green tops for garnish and brightness.
- Chili powder: Brings smoky warmth to every bite.
- Ground cumin: Adds earthy depth that complements the beef perfectly.
- Garlic powder: Enhances the savory profile without overpowering.
- Dried oregano: Lends a subtle herbal hint that ties the flavors together.
- Red enchilada sauce: The heart of the dish, full of tang and spice.
- Black beans: Give extra protein, fiber, and a creamy texture contrast.
- Frozen corn kernels: Add sweetness and a delightful pop in every forkful.
- 6-inch corn tortillas: Cut into wedges for easy folding and saucy absorption.
- Mexican blend cheese: Melts beautifully to create that irresistible cheesy topping.
- Cooking spray and olive oil: For perfect browning and non-stick cooking.
How to Make Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe
Step 1: Preparing Your Skillet Base
Start by heating a large oven-safe skillet over medium-high heat, then spritz it with cooking spray and add olive oil. Toss in the ground beef along with diced red bell pepper, zucchini, and the tender white and light green parts of the green onions. Your goal here is to brown the beef thoroughly while softening the vegetables, which takes about 8 minutes. This step builds the hearty, savory foundation for the entire dish.
Step 2: Blooming the Spices
Once the beef is browned and the veggies have softened, sprinkle in chili powder, ground cumin, garlic powder, and dried oregano. Stir and cook for about a minute to awaken those spices and infuse every bite with their warm, aromatic flavors. This simple move transforms plain ingredients into something truly crave-worthy.
Step 3: Adding Sauce and Veggies
Pour in the rich red enchilada sauce, then add rinsed black beans and frozen corn kernels. Stir everything together carefully so that each ingredient gets coated with that zesty sauce. This mixture will be the soul of your enchilada skillet, balancing hearty protein, fresh veggies, and spicy sauciness in perfect harmony.
Step 4: Folding in the Tortilla Wedges
Gently fold the corn tortilla wedges right into the skillet, making sure they are evenly coated with sauce but not falling apart. These tortilla pieces soak up the sauce while providing satisfying chew and texture — a clever shortcut to enjoy the classic enchilada experience without rolling each tortilla separately.
Step 5: Adding Cheese for Ultimate Comfort
Sprinkle half a cup of shredded Mexican blend cheese into the skillet and stir to distribute it throughout the mixture, adding a melty creaminess right inside the layers of ingredients. Then top with the remaining cheese to create a golden, bubbly crust once baked. This cheesy crown is what makes the dish truly irresistible.
Step 6: Baking to Perfection
Slide the skillet into the preheated oven and bake at 425°F for 10 to 15 minutes or until the cheese topping is beautifully melted and bubbling. This quick bake not only melds the flavors but also gives a lovely textural contrast between the saucy base and crispy cheesy top.
Step 7: Final Touches and Serving
Remove the skillet from the oven and sprinkle the reserved dark green tops of the green onions over the dish for a fresh, crisp finish. This small garnish adds a lovely pop of color and a touch of mild onion flavor that brightens the whole plate.
How to Serve Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe
Garnishes
Garnishing your Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe elevates it from everyday dinner to a vibrant feast. Consider adding chopped fresh cilantro, diced ripe tomatoes, or a dollop of cool sour cream. These toppings add layers of brightness, texture, and creaminess that complement the savory skillet beautifully.
Side Dishes
Serve this dish alongside simple sides like a crisp green salad or Mexican-style rice to round out the meal. Black bean salad or guacamole also pairs wonderfully, adding cool, creamy, and fresh elements that contrast the warm, spicy skillet enchiladas.
Creative Ways to Present
For a festive touch, garnish with sliced avocado or a squeeze of fresh lime juice before serving. Try serving individual portions in small skillet dishes or on colorful plates to make the meal feel even more special. This recipe’s one-pan approach means less mess but plenty of wow factor on your dinner table.
Make Ahead and Storage
Storing Leftovers
Leftover Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen with time, making leftovers a tasty treat for quick lunches or next-day dinners.
Freezing
If you want to save portions for later, transfer cooled leftovers to freezer-safe containers. The dish freezes well for up to two months. Thaw overnight in the fridge before reheating to preserve taste and texture.
Reheating
Reheat your leftover skillet enchiladas gently in the microwave or oven. Cover with foil in the oven and warm at 350°F until heated through for best results. This helps maintain the cheesy top and tender filling without drying out.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well as a leaner alternative and still absorbs all the bold spice flavors beautifully. Just cook it the same way, making sure it’s thoroughly browned.
What if I don’t have corn tortillas? Can I use flour tortillas?
Yes, you can substitute with 6-inch flour tortillas if corn aren’t available. They may soften differently, but they’ll still soak up the sauce nicely and taste delicious.
Can I make this recipe vegetarian?
Definitely. Simply omit the ground beef and add extra beans, diced vegetables, or even sautéed mushrooms to keep it hearty and filling while maintaining all the wonderful flavors.
Is it possible to make this recipe gluten-free?
Yes, ensure the enchilada sauce and tortillas are labeled gluten-free, and this recipe fits nicely into a gluten-free diet without compromising taste.
How spicy is this recipe? Can I adjust the heat level?
This recipe has a mild to medium spice level thanks to the chili powder and enchilada sauce. You can adjust the heat by using milder or spicier sauce or adding fresh jalapeños if you love a little extra kick.
Final Thoughts
You have to try this Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe the next time you want a hearty, homey meal that’s bursting with flavor but simple to throw together. It’s perfect for busy evenings, crowd-pleasing dinners, or whenever the craving for melty, spicy comfort food hits. Once you make it, this skillet enchilada will quickly become one of your go-to favorites, too!
Print
Beef Skillet Enchiladas (Easy One-Pan Recipe) Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Halal
Description
This Beef Skillet Enchiladas recipe is a quick and easy one-pan meal perfect for busy weeknights. Ground beef is cooked with fresh vegetables and classic Mexican spices, then combined with black beans, corn, and corn tortillas. Topped with melted Mexican blend cheese and baked until bubbly, this dish delivers all the comforting flavors of enchiladas with minimal fuss and cleanup.
Ingredients
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 Sauce
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups red enchilada sauce
Other Ingredients
- 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 Oven: Preheat your oven to 425°F (220°C) to ensure it is hot and ready for baking the enchiladas.
- 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 the ground beef, diced red bell pepper, diced zucchini, and the white and light green parts of the green onions. Cook for about 8 minutes, breaking up the beef until browned and the zucchini is tender.
- Bloom Spices: Stir in chili powder, ground cumin, garlic powder, and dried oregano into the skillet. Cook for another minute to allow the spices to develop their full flavor.
- Add Sauce and Veggies: Pour in the red enchilada sauce, black beans, and frozen corn kernels. Stir everything together to combine evenly.
- Incorporate Tortilla Wedges: Gently fold in the corn tortilla wedges, ensuring that they are fully coated with the sauce mixture to absorb all the flavors.
- Add Cheese to Mixture: Sprinkle half a cup of shredded Mexican blend cheese into the skillet and stir to incorporate it evenly.
- Top with Remaining Cheese: Spread the remaining 1 cup of shredded Mexican blend cheese evenly over the top of the skillet mixture.
- Bake: Transfer the skillet directly to the preheated oven. Bake for 10 to 15 minutes until the cheese is melted, bubbly, and slightly golden on top.
- Garnish and Serve: Remove the skillet from the oven. Garnish with the dark green tops of the green onions. Optionally serve with chopped cilantro, diced tomatoes, and sour cream for added freshness and creaminess.
Notes
- Use an oven-safe skillet to allow seamless transfer from stovetop to oven.
- If you prefer a spicier dish, add a pinch of cayenne pepper or diced jalapeños with the spices.
- To make it vegetarian, substitute the ground beef with crumbled tofu or a plant-based meat alternative.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For added crunch, serve with a side of fresh lettuce or tortilla chips.
