Pin
This skillet beef enchiladas recipe brings all the bold enchilada flavors to your table in less than an hour. It is a one-pan meal packed with lean beef, a variety of veggies, black beans, and corn, made hearty with tortillas and gooey cheese. Perfect for busy weeknights or whenever you crave a nourishing comfort meal without a pile of dirty dishes.
I whipped this up for my family on a weeknight after a long day and was amazed at how everyone rallied around the skillet for seconds. Now it is my trick for those busy nights when I want smiles around the dinner table.
Ingredients
- Lean ground beef: brings satisfying flavor and keeps the dish hearty Look for ninety two percent lean for the best balance of flavor and nutrition
- Red bell pepper: adds sweetness and a pop of color Pick a firm bright pepper with shiny skin
- Zucchini: lends juiciness and sneaks in extra veggies Choose one that is dark green and free of blemishes
- Green onions: provide a gentle sharpness and a lovely garnish The dark green tops are great for finishing the dish
- Chili powder and ground cumin: give classic enchilada flavor Try a fresh blend for the most vibrant result
- Garlic powder and dried oregano: round out the background flavors Fresh oregano also works
- Red enchilada sauce: acts as the main flavor base Go for one without added sugar or make your own for more control
- Black beans: offer plant power and creamy contrast Use canned for convenience just rinse well
- Frozen corn: supplies gentle sweetness and a burst of yellow Fire roasted corn adds a smoky note if you have it
- Corn tortillas: soak up the sauce and create that classic enchilada texture Choose tortillas that feel pliable and are not dried out
- Shredded Mexican blend cheese: melts beautifully and ties everything together Always grate your own cheese whenever possible for the best melt
- Fresh cilantro, diced tomatoes, avocado, and sour cream as optional toppings: They add color coolness and freshness to offset the warm cheesy skillet
Step-by-Step Instructions
- Preheat and Prep:
- Preheat your oven to four hundred twenty five degrees Fahrenheit Place a large oven safe skillet on the stove over medium high heat and let it get very hot This helps prevent sticking
- Brown the Beef and Veggies:
- Coat the hot pan with cooking spray and olive oil Add the ground beef diced bell pepper diced zucchini and the white and light green parts of the green onions Break up the beef with a spatula and cook for about eight minutes until the beef is browned and the veggies have softened
- Season and Sauce:
- Turn off the stove and sprinkle in chili powder cumin garlic powder and dried oregano Pour in the red enchilada sauce add the rinsed black beans corn and half a cup of shredded cheese Stir everything very well so that the sauce blends into the meat and veggie mixture
- Add Tortillas:
- Gently fold the corn tortilla wedges into the skillet mixture Make sure the tortillas are coated in sauce and evenly mixed in so every bite has balanced flavor and texture
- Top with Cheese and Bake:
- Sprinkle the rest of the shredded cheese over the top Place the skillet in the preheated oven and bake for ten to fifteen minutes until the cheese is melted and bubbling Watch for golden bubbly patches
- Finish and Garnish:
- Remove the skillet from the oven Scatter the dark green parts of the green onions chopped cilantro diced tomatoes and sliced avocado on top Add big spoonfuls of sour cream if you like to cool things down
Pin
The shredded cheese here always pulls my family in Like clockwork my kids come running as soon as they smell the cheese melting and bubbling in the oven This recipe shows how a simple blend of pantry staples turns into a meal that feels super special
Storage Tips
Keep leftovers in a tightly sealed container in the fridge for up to three days Reheat in the microwave or oven until piping hot Add extra cheese on top if you want to freshen things up If you need to freeze the dish place portions in freezer safe containers and thaw overnight before reheating Just know the tortillas will soften further but the flavor only deepens
Ingredient Substitutions
If you do not have ground beef use ground turkey or a plant based crumble for a meatless skillet Both options work The veggies are also flexible Try using yellow squash spinach or a handful of mushrooms instead of zucchini If you prefer flour tortillas and are not eating gluten free go ahead and swap them in
Serving Suggestions
This skillet enchilada is hearty and filling on its own but I love serving it with a green salad dressed with lime vinaigrette You could also pair it with cooked rice for even more substance Or offer bowls of extra toppings on the side so everyone can build their perfect bite
Pin
Cultural Context
Skillet enchiladas are a weeknight shortcut to the much loved classic Mexican dish While traditional enchiladas involve rolling and baking individual tortillas this skillet approach is all about speed and comfort It is a perfect example of how home cooks adapt favorite flavors to busy lives using all the same vibrant spices and heartwarming combinations
Recipe FAQs
- → Can I use a different protein instead of beef?
Yes, you can substitute ground turkey or chicken for the beef. Just cook until no longer pink before adding other ingredients.
- → Are flour tortillas an option here?
Yes, flour tortillas can be used in place of corn tortillas if gluten isn't a concern. They create a slightly softer texture.
- → What toppings work best for serving?
Try sliced green onions, chopped cilantro, diced tomatoes, avocado, or a dollop of sour cream for added freshness and flavor.
- → Can I make this dish in advance?
Yes, you can assemble ahead and bake just before serving. Add a few minutes to the baking time if starting from cold.
- → Does the recipe freeze well?
Portions can be frozen after baking. For best texture, thaw in the refrigerator and reheat thoroughly before eating.
- → Is this dish high in protein?
With lean beef, black beans, and cheese, each serving is packed with protein to fuel your day.