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
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 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.
