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