Description
A quick and delicious Beef Skillet Enchiladas recipe combining seasoned ground beef, fresh vegetables, black beans, corn, and melted Mexican cheese baked right in a skillet for a comforting, easy weeknight meal.
Ingredients
Protein and Vegetables
- 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
Spices and Sauces
- 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
Other Ingredients
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn (fire roasted or regular)
- Cooking spray
- ½ teaspoon olive oil
- 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, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado
Instructions
- Preheat and Sauté: Preheat the oven to 425℉. Place a large oven-safe skillet over medium-high heat. When hot, spray with cooking spray and add olive oil, swirling to coat the pan. Add ground beef, diced red bell pepper, zucchini, and the white/light green parts of the green onions. Break up the meat with a spatula and cook for about 8 minutes, stirring occasionally, until beef is no longer pink and zucchini is tender.
- Add Seasonings and Mix: Turn off the heat. Stir in chili powder, ground cumin, garlic powder, dried oregano, enchilada sauce, rinsed black beans, frozen corn, and ½ cup of the shredded cheese until well combined.
- Incorporate Tortillas: Gently fold in the tortilla wedges, ensuring they are well coated with the sauce and evenly distributed throughout the beef and vegetable mixture.
- Bake with Cheese: Sprinkle the remaining 1 cup of shredded cheese evenly over the top. Place the skillet in the preheated oven and bake for 10 to 15 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove the skillet from the oven. Sprinkle with the dark green parts of the sliced green onions, fresh cilantro, diced tomatoes, and avocado. Serve with dollops of sour cream if desired.
Notes
- Use an oven-safe skillet to avoid transferring the mixture to another baking dish.
- Fire-roasted corn adds extra smoky flavor but regular frozen corn works perfectly fine.
- For a spicier dish, consider adding a pinch of cayenne pepper or chopped jalapeños.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this recipe gluten-free, ensure the enchilada sauce and corn tortillas are certified gluten-free.
