Looking for a delicious and easy dinner that the whole family will love? Try this Beef Skillet Enchiladas Easy One-Pan Recipe! Packed with seasoned ground beef, vibrant vegetables, black beans, corn, and tortilla wedges, this one-pan meal offers all the flavors of classic enchiladas with minimal effort. Topped with melted cheese and baked to perfection, it’s a satisfying dinner perfect for busy weeknights.
Ingredients:
1 pound lean ground beef
1 small red bell pepper, diced
6 green onions, thinly sliced (white and light green parts separated from dark green tops)
1 medium zucchini, diced
1 teaspoon chili powder
½ teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon dried oregano
2 cups red enchilada sauce
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn kernels
8 (6-inch) corn tortillas, each cut into 6 wedges
1½ cups shredded Mexican blend cheese, divided
Cooking spray
½ teaspoon olive oil
Directions:
Preheat the Oven: Set your oven to 425°F (220°C) to ensure it’s hot and ready for baking.
Cook the Beef Mixture: Heat a large oven-safe skillet over medium-high heat. Spray with cooking spray and add olive oil. Once the pan is hot, add the ground beef, diced bell pepper, diced zucchini, and the white and light green parts of the green onions. Cook until the beef is browned and the zucchini is tender, about 8 minutes.
Add Spices: Stir in the chili powder, cumin, garlic powder, and dried oregano, cooking for an additional minute to allow the spices to bloom.
Combine Ingredients: Pour in the red enchilada sauce, black beans, and frozen corn. Stir everything together to combine.
Fold in Tortillas: Gently fold in the corn tortilla wedges, ensuring they’re fully coated in the sauce. Sprinkle in ½ cup of shredded cheese and stir until the cheese is melted and well distributed.
Top with Cheese: Sprinkle the remaining 1 cup of shredded cheese over the top.
Bake: Transfer the skillet to the oven and bake for 10-15 minutes, until the cheese is melted and bubbly.
Garnish and Serve: Remove the skillet from the oven and garnish with the dark green tops of the green onions. Serve with optional toppings like chopped cilantro, diced tomatoes, avocado, and sour cream.
Serving Tips:
Toppings: Customize your Beef Skillet Enchiladas with a variety of toppings such as:
Fresh cilantro for a burst of flavor.
Sour cream or Mexican crema for a creamy contrast to the spiced filling.
Avocado slices or guacamole for added richness.
Chopped tomatoes or salsa for a refreshing touch.
Side Dishes: Pair this dish with simple sides to complete the meal:
Rice: Cilantro lime rice or Spanish rice complements the enchiladas well.
Salad: A light, crisp salad with lime vinaigrette can balance out the richness.
Refried beans or Mexican street corn also make great side dishes to round out the meal.
Presentation: Serve directly from the skillet for a rustic, family-style presentation. Garnish with green onion tops and additional cheese just before serving for a visually appealing touch.
Storage Tips:
Storing Leftovers:
Allow the Beef Skillet Enchiladas to cool to room temperature before storing them.
Transfer the leftovers into an airtight container.
Refrigeration: Store in the refrigerator for up to 3 days.
Freezing:
You can freeze this dish if you have leftovers or want to make it ahead of time.
Let the enchiladas cool completely before placing them in an airtight, freezer-safe container or wrap tightly with foil and plastic wrap.
Freezing Time: It will stay fresh in the freezer for up to 2 months.
When ready to eat, thaw overnight in the refrigerator and reheat in the oven at 350°F (175°C) for 20-25 minutes, or until heated through and the cheese is bubbly.
Reheating:
Oven: To maintain the texture and avoid sogginess, reheat in the oven covered with foil at 350°F (175°C) for 15-20 minutes.
Microwave: For quicker reheating, use the microwave, but be sure to cover the dish with a microwave-safe lid or wrap to prevent it from drying out. Reheat in 1-minute intervals, stirring if necessary.
Related Recipes:
- Easy One-Pan Chicken, Potatoes, and Green Beans Dinner
- One-Pan Creamy Parmesan Chicken & Rice
- Cream Cheese Enchiladas
FAQs:
Can I use flour tortillas instead of corn tortillas?
Yes, you can substitute flour tortillas for corn tortillas if you prefer. Keep in mind that corn tortillas add a more traditional flavor and texture to the dish, but flour tortillas will work just as well. Cut them into wedges just like the corn tortillas for even coverage in the skillet.
Can I make this recipe ahead of time?
Absolutely! You can prepare the Beef Skillet Enchiladas up to the point of baking. Simply assemble the dish in the skillet, cover it tightly, and store it in the fridge for up to 24 hours. When ready to bake, preheat your oven and bake as directed. You might need to add a few extra minutes to the cooking time if the dish is cold from the fridge.
Can I make this dish vegetarian?
Yes, you can easily make this recipe vegetarian by omitting the ground beef and substituting it with additional beans, such as pinto or kidney beans, or even sautéed vegetables like mushrooms, bell peppers, or spinach. The beans will provide protein and a similar texture to the beef.
What other toppings can I use?
There are plenty of topping options to enhance the flavors of your Beef Skillet Enchiladas:
Chopped cilantro for a fresh, herbal note.
Sliced jalapeños for added heat.
Lime wedges for a burst of citrus.
Sour cream or Mexican crema for a creamy finish.
Shredded lettuce or diced red onion for a crunch.
Conclusion:
This Beef Skillet Enchiladas recipe is a must-try for anyone who loves easy, flavorful, and comforting meals. The combination of seasoned beef, veggies, tortillas, and cheese comes together in one pan for a dinner that’s sure to impress. Plus, it’s highly customizable to suit your taste preferences! Whether you’re feeding a family or meal prepping for the week, this dish is a perfect go-to.
📖 Recipe:
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Beef Skillet Enchiladas (Easy One-Pan Recipe)
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Looking for an easy and flavorful dinner? This Beef Skillet Enchiladas recipe combines seasoned ground beef, black beans, corn, and corn tortillas in one pan, topped with melted cheese for a comforting and satisfying meal. Perfect for busy weeknights, this one-pan dish is easy to prepare, customizable, and packed with bold Mexican flavors. Serve with your favorite toppings for a complete and delicious meal!
Ingredients
1 pound lean ground beef
1 small red bell pepper, diced
1 medium zucchini, diced
6 green onions, thinly sliced (white and light green parts separated from dark green tops)
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
2 cups red enchilada sauce
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn kernels
8 (6-inch) corn tortillas, each cut into 6 wedges
1½ cups shredded Mexican blend cheese, divided
Cooking spray
½ teaspoon olive oil
Instructions
- Preheat your oven to 425°F (220°C).
- Heat a large oven-safe skillet over medium-high heat. Spray with cooking spray and add olive oil. Once hot, add the ground beef, diced red bell pepper, zucchini, and the white and light green parts of the green onions. Cook, breaking up the beef, for about 8 minutes, until the beef is browned and the zucchini is tender.
- Stir in chili powder, cumin, garlic powder, and oregano, cooking for another minute to bloom the spices.
- Pour in the red enchilada sauce, black beans, and frozen corn. Stir to combine.
- Gently fold in the corn tortilla wedges, ensuring they’re evenly coated with the sauce.
- Sprinkle ½ cup of shredded cheese into the mixture and stir to combine.
- Top with the remaining 1 cup of shredded cheese.
- Transfer the skillet to the oven and bake for 10-15 minutes, until the cheese is melted and bubbly.
- Remove from the oven and garnish with the dark green tops of the green onions. Serve with optional toppings like chopped cilantro, diced tomatoes, and sour cream.
Notes
You can substitute flour tortillas for corn tortillas if preferred.
For a vegetarian version, replace the ground beef with additional beans or sautéed vegetables.
Feel free to add jalapeños or hot sauce to spice things up.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course, Mexican Recipes
- Method: Stovetop, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: Approximately 400 kcal per serving
