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Beef Skillet Enchiladas

A quick and easy one-pan dish that blends comfort food with weeknight simplicity, featuring cheesy beef and veggies in a bubbling enchilada sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon cooking spray For greasing the skillet
  • 0.5 teaspoon olive oil For cooking
  • 1 lb lean ground beef For protein
  • 1 small red bell pepper, diced small (about ¾ – 1 cup) Adds sweetness and color
  • 1 medium zucchini, diced small (about 1¾ – 2 cups) For added nutrition
  • 6 pieces green onions, thinly sliced (white/light green and dark green parts separated) For flavor and garnish
  • 1 teaspoon chili powder For spice
  • 1 teaspoon ground cumin For warm flavor
  • 0.5 teaspoon garlic powder For seasoning
  • 0.5 teaspoon dried oregano For herb flavor
  • 2 cups jarred or canned red enchilada sauce Main sauce component
  • 1 15 oz can black beans, rinsed and drained For additional protein and fiber
  • 1 cup frozen corn Can be fire roasted or regular
  • 8 6-inch corn tortillas, each cut into 6 wedges (about 8 ounces total) Base for the enchiladas
  • 1.5 cups shredded Mexican blend cheese, divided For cheesy, gooey topping
For Garnish
  • green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado Optional toppings for serving

Method
 

Preparation
  1. Preheat your oven to 425℉.
  2. Place a large oven-safe skillet over medium-high heat. When hot, spray with cooking spray, then add olive oil and swirl to coat.
  3. Toss in the ground beef, bell pepper, zucchini, and the white/light green parts of the green onions. Cook for about 8 minutes, breaking up the meat until no longer pink and the zucchini is tender.
  4. Turn off the heat. Stir in chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup shredded cheese until well combined.
  5. Gently fold in the corn tortilla wedges, ensuring they’re nicely coated with sauce.
  6. Sprinkle the remaining 1 cup of shredded cheese on top and bake for 10-15 minutes, or until the cheese is melted and bubbly.
  7. Remove from the oven and sprinkle with the dark green parts of the green onions, cilantro, tomatoes, and avocado. Serve with dollops of sour cream if desired.

Notes

For a lighter option, substitute the ground beef with ground turkey or a plant-based alternative. You can also add spinach or mushrooms for extra nutrition. Store any leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to three months.