Beef Skillet Enchiladas
Beef Skillet Enchiladas are a quick and flavorful one-pan dinner loaded with seasoned ground beef, enchilada sauce, black beans, corn, and melted cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Skillet, Baking
- Cuisine: Mexican-American, Tex-Mex
Ingredients
Ingredients
Cooking spray
½ teaspoon olive oil
1 pound lean ground beef
1 small red bell pepper, diced (about ¾–1 cup)
1 medium zucchini, diced (about 1¾–2 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
2 cups (15–16 ounces) red enchilada sauce
1 can (15 ounces) 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
Sliced green onion tops
Fresh cilantro
Sour cream
Diced tomatoes
Diced or sliced avocado
Instructions
Preheat the oven to 425°F (220°C).
Heat a large oven-safe skillet over medium-high heat. Spray lightly with cooking spray and add olive oil.
Add the ground beef, diced bell pepper, zucchini, and the white/light green parts of the green onions.
Cook for about 8 minutes, breaking up the beef as it cooks, until the meat is browned and the vegetables are tender.
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.
Mix until well combined.
Gently fold in the tortilla wedges, ensuring they are evenly coated with the sauce mixture.
Sprinkle the remaining 1 cup of cheese over the top.
Transfer the skillet to the oven and bake for 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and garnish with green onion tops, cilantro, tomatoes, and avocado.
Serve warm with dollops of sour cream if desired.
Notes
Fire-roasted corn adds extra smoky flavor.
Ground turkey or chicken can be substituted for ground beef.
For a spicier dish, use hot enchilada sauce or add diced jalapeños.
Ensure the tortillas are fully coated in sauce to prevent drying out during baking.
Leftovers can be refrigerated in an airtight container for up to 4 days.
Find it online: https://allcookedup.com/beef-skillet-enchiladas/
