Description
Beef Skillet Enchiladas offer a quick and flavorful twist on traditional enchiladas by combining seasoned ground beef, fresh vegetables, and cheese all cooked together in one skillet. This recipe delivers a comforting and cheesy Mexican-inspired meal perfect for weeknight dinners, topped with vibrant garnishes like cilantro, avocado, and sour cream for added freshness.
Ingredients
Scale
Skillet Filling
- Cooking spray
- ½ teaspoon olive oil
- 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 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Sauce and Add-ins
- 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)
Assembly
- 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total)
- 1 ½ cups shredded Mexican blend cheese, divided
Garnishes
- Green onion tops
- Fresh cilantro
- Sour cream
- Diced tomatoes
- Diced or sliced avocado
Instructions
- Preheat and Prepare Skillet: Preheat your oven to 425℉. Place a large oven-safe skillet over medium-high heat. Spray with cooking spray and add olive oil, swirling to coat the skillet evenly.
- Cook the Meat and Vegetables: Add the ground beef, diced red bell pepper, diced zucchini, and the white and light green parts of the sliced green onions. Break up the ground beef with a spatula and cook for about 8 minutes, stirring occasionally, until the beef is no longer pink and the zucchini has softened.
- Add Seasonings and Sauce: Turn off the heat and stir in chili powder, ground cumin, garlic powder, dried oregano, red enchilada sauce, rinsed black beans, frozen corn, and ½ cup of the shredded cheese. Mix thoroughly to combine all ingredients well.
- Incorporate Tortilla Wedges: Gently fold in the corn tortilla wedges so that they soak up the sauce and get evenly distributed throughout the meat mixture, creating the base of your enchiladas in the skillet.
- Top with Cheese and Bake: Sprinkle the remaining 1 cup of shredded Mexican blend cheese over the top. Place the skillet in the preheated oven and bake for 10-15 minutes until the cheese is melted, bubbly, and slightly golden.
- Add Garnishes and Serve: Remove from the oven and sprinkle with the dark green parts of the sliced green onions, fresh cilantro, diced tomatoes, and avocado slices. Serve with dollops of sour cream if desired for a creamy finish.
Notes
- For red enchilada sauce, we recommend Siete enchilada sauce (1 jar) or Old El Paso red enchilada sauce (approximately 1 ½ 10-ounce cans). Alternatively, a quick homemade sauce made from pantry spices, tomato paste, and broth works great.
- You can substitute corn tortillas with flour tortillas if gluten is not a concern.
- This recipe is adaptable by using green enchilada sauce instead of red for a different flavor profile.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 55mg
