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Beef Skillet Enchiladas Recipe

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4.3 from 82 reviews

This Beef Skillet Enchiladas recipe offers a quick, flavorful twist on traditional enchiladas by cooking all the ingredients together in one skillet. Packed with seasoned ground beef, vibrant vegetables, black beans, corn, and layered with melted cheeses, this dish is finished in the oven for a bubbly and cheesy finish. Garnished with fresh avocado, tomatoes, green onions, cilantro, and a dollop of sour cream, it’s a perfect weeknight meal that serves six.

Ingredients

Skillet Ingredients

  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 tbsp garlic powder
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1 tsp chili powder
  • 2 cups red enchilada sauce (jarred or canned)
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can corn, drained
  • 1/2 cup Monterey Jack cheese, shredded
  • 8 6-inch corn tortillas, cut into 6 wedges each
  • 1 cup cheddar cheese, shredded

Garnishes

  • Avocado, diced
  • Tomatoes, diced
  • Green onion, chopped
  • Fresh cilantro, chopped
  • Sour cream

Instructions

  1. Preheat and Prepare Skillet: Preheat your oven to 425°F (220°C). Place a large oven-safe skillet on the stovetop over medium-high heat. Add the olive oil and allow it to heat thoroughly.
  2. Cook Beef and Vegetables: Add the ground beef, diced red bell pepper, and diced zucchini to the hot skillet. Using a spatula, break apart the meat and cook for 7 to 9 minutes until the beef is browned and the zucchini is tender.
  3. Season and Combine: Sprinkle in the garlic powder, ground cumin, dried oregano, and chili powder. Pour in the red enchilada sauce, then add the rinsed black beans, drained corn, and shredded Monterey Jack cheese. Stir everything together until well combined.
  4. Add Tortilla Wedges: Gently fold the corn tortilla wedges into the mixture, making sure they're coated with the sauce. Spread them evenly around the skillet.
  5. Add Cheese and Bake: Sprinkle the shredded cheddar cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 10 to 15 minutes until the cheese is melted and bubbly.
  6. Garnish and Serve: Remove the skillet from the oven and garnish with diced avocado, diced tomatoes, chopped green onion, fresh cilantro, and a dollop of sour cream. Serve hot.

Notes

  • You can substitute ground turkey or chicken for the ground beef for a leaner option.
  • For extra spice, add some chopped jalapeños or a pinch of cayenne pepper.
  • If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before adding the cheese and baking.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Make sure to drain the canned corn and rinse the black beans well to avoid excess moisture.

Find it online: https://recipethrive.com/beef-skillet-enchiladas-recipe/