Description
This Beef Skillet Enchiladas recipe offers a quick and flavorful twist on traditional enchiladas by combining lean ground beef, fresh vegetables, black beans, and corn in a savory enchilada sauce, all baked together in a single skillet. Perfect for a satisfying weeknight meal, it’s topped with melted Mexican blend cheese and fresh garnishes like cilantro, green onions, tomatoes, and avocado.
Ingredients
Scale
Main Ingredients
- 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
- 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)
- 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total)
- 1 ½ cups shredded Mexican blend cheese, divided
For Garnish
- Green onion tops (dark parts)
- 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 and let it get hot. Spray the skillet with cooking spray, add the olive oil, and swirl to coat the surface evenly.
- Cook Ground Beef and Vegetables: Add the lean ground beef, diced red bell pepper, diced zucchini, and the white/light green parts of the green onions to the skillet. Use a spatula to break up the meat and cook for 8 minutes, stirring occasionally, until the beef is no longer pink and the zucchini is tender.
- Add Seasonings and Sauce: Turn off the heat. Stir in chili powder, ground cumin, garlic powder, dried oregano, the jarred red enchilada sauce, rinsed black beans, frozen corn, and half a cup of the shredded Mexican blend cheese. Mix everything well to combine.
- Incorporate Tortillas: Gently fold in the corn tortilla wedges into the skillet mixture, making sure the tortillas are coated with the sauce and evenly distributed throughout the meat and vegetable mixture.
- Top with Cheese and Bake: Sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly over the top. Place the skillet in the preheated oven and bake for 10 to 15 minutes, until the cheese is melted, bubbly, and slightly golden.
- Garnish and Serve: Remove the skillet from the oven. Sprinkle the dish with sliced green onion tops (dark parts), fresh cilantro, diced tomatoes, and diced or sliced avocado. Serve with dollops of sour cream on the side for added creaminess, if desired.
Notes
- For the red enchilada sauce, Siete enchilada sauce or Old El Paso red enchilada sauce works well. Alternatively, you can prepare your own homemade enchilada sauce from pantry staples like tomato paste and broth.
- If you prefer, you may substitute flour tortillas for corn tortillas, though this will affect the gluten content of the dish.
- This recipe is best served immediately for optimal cheese melt and freshness but can be stored covered in the refrigerator for up to 3 days and reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 55mg
