Beef Skillet Enchiladas

Why You’ll Love This Recipe

I enjoy this recipe because it combines convenience and flavor in one dish. The tortillas soak up the rich enchilada sauce while the beef, vegetables, and cheese create a satisfying texture in every bite. I also appreciate that it includes vegetables and beans, making it a well-rounded meal. Since everything is prepared in a single oven-safe skillet, cleanup is quick and easy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooking spray
• ½ teaspoon olive oil
• 1 pound 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
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• 2 cups jarred or canned red enchilada sauce
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup frozen corn (fire-roasted or regular)
• 8 (6-inch) corn tortillas, each cut into 6 wedges
• 1½ cups shredded Mexican blend cheese, divided

Optional Garnishes

• Green onion tops
• Fresh cilantro
• Sour cream
• Diced tomatoes
• Diced or sliced avocado

Directions

1. I preheat the oven to 425°F.
2. I place a large oven-safe skillet over medium-high heat and lightly coat it with cooking spray.
3. I add the olive oil and swirl it around the skillet.
4. I add the ground beef, diced bell pepper, zucchini, and the white and light green portions of the green onions.
5. I cook the mixture for about 8 minutes, breaking up the beef as it cooks, until the meat is no longer pink and the vegetables are tender.
6. I turn off the heat and stir in the chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of the shredded cheese.
7. I mix everything thoroughly until well combined.
8. I gently fold in the tortilla wedges, making sure they are evenly coated with the sauce mixture.
9. I sprinkle the remaining 1 cup of shredded cheese evenly over the top.
10. I transfer the skillet to the oven and bake for 10 to 15 minutes, or until the cheese is melted and bubbly.
11. I remove the skillet from the oven and garnish it with the dark green onion tops, fresh cilantro, diced tomatoes, and avocado.
12. I serve it warm with dollops of sour cream if desired.

Servings and Timing

• Servings: 8
• Preparation Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

I sometimes substitute ground turkey or ground chicken for the beef when I want a lighter option. For extra spice, I add diced jalapeños or use a spicy enchilada sauce. I also enjoy incorporating additional vegetables such as mushrooms, spinach, or diced poblano peppers. When I want a vegetarian version, I omit the beef and add extra beans and vegetables for a filling meatless meal.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or place larger portions in a 350°F oven until heated through. The flavors often become even better the next day as the ingredients continue to meld together. I can also freeze portions for up to 2 months and thaw them overnight in the refrigerator before reheating.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, I can substitute flour tortillas if I prefer. The texture will be slightly softer, but the dish will still be delicious.

Do I need an oven-safe skillet?

An oven-safe skillet is convenient, but if I don’t have one, I transfer the mixture to a baking dish before adding the cheese and baking.

Can I make this recipe ahead of time?

Yes, I often prepare the beef mixture ahead of time and refrigerate it. When ready to serve, I add the tortillas and cheese before baking.

What type of enchilada sauce works best?

I use red enchilada sauce for traditional flavor, but green enchilada sauce also works well and creates a different flavor profile.

Can I freeze Beef Skillet Enchiladas?

Yes, I freeze cooled portions in airtight containers for up to 2 months. I thaw them in the refrigerator and reheat before serving.

Conclusion

I find these Beef Skillet Enchiladas to be the perfect solution when I want the flavors of enchiladas without the extra preparation. The combination of seasoned beef, vegetables, black beans, corn, tortillas, and melted cheese creates a hearty and satisfying meal that comes together easily in one skillet. Whether I serve it for a busy weeknight dinner or a casual family gathering, it always delivers comforting flavor and simple convenience.

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