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Beef Skillet Enchiladas Recipe

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3.9 from 11 reviews

Beef Skillet Enchiladas offer a quick and hearty Mexican-inspired meal perfect for weeknight dinners. This recipe combines lean ground beef with fresh veggies, black beans, and corn tortillas, all simmered in rich enchilada sauce and topped with melted Mexican blend cheese for a satisfying and flavorful skillet dish.

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
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn (fire roasted or regular)

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

  • 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

  1. Preheat and Sauté: Preheat your oven to 425℉. Place a large oven-safe skillet over medium-high heat. Once hot, spray with cooking spray and add the olive oil, swirling to coat the pan evenly. Add the ground beef, diced red bell pepper, zucchini, and the white/light green parts of the green onions. Break up the beef with a spatula and cook for about 8 minutes, stirring occasionally until the beef is fully cooked and no longer pink and the zucchini is tender.
  2. Add Spices and Sauce: Turn off the heat and stir in the chili powder, ground cumin, garlic powder, dried oregano, enchilada sauce, black beans, frozen corn, and half a cup of shredded Mexican blend cheese. Mix thoroughly to combine all ingredients evenly.
  3. Incorporate Tortillas: Gently fold in the corn tortilla wedges, making sure they are evenly coated with the enchilada sauce and distributed throughout the meat and vegetable mixture in the skillet.
  4. Bake the Enchiladas: Sprinkle the remaining 1 cup of shredded Mexican blend cheese on top of the skillet mixture. Transfer the skillet to the preheated oven and bake for 10-15 minutes or until the cheese is melted, bubbly, and slightly golden.
  5. Garnish and Serve: Remove the skillet from the oven and top with the dark parts of the sliced green onions, fresh cilantro, diced tomatoes, and diced or sliced avocado. Serve warm with dollops of sour cream on the side as desired.

Notes

  • If you do not have an oven-safe skillet, you can transfer the mixture to a baking dish before adding the cheese and baking.
  • To make this dish vegetarian, substitute the ground beef with plant-based meat or extra beans and vegetables.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • You can use homemade enchilada sauce if preferred for a fresher taste.

Find it online: https://bitezly.com/beef-skillet-enchiladas-recipe-2/