Beef Skillet Enchiladas
A Quick & Satisfying Beef Skillet Enchiladas – This Beef Skillet Enchiladas Recipe is Rich, Savory, and Incredibly Satisfying!
This Beef Skillet Enchiladas is a quick and scrumptious one pan recipe. It includes seasoned ground beef, veggies, corn tortilla wedges, a flavorful sauce and a crusty cheese layer. This is a simple, hearty, and quick way to enjoy the classic enchilada dish.
This recipe is so simple, everything is cooked in one pan; which is so convenient and time saving. All the ingredients are easily adjustable, and the whole recipe will take less than 30 minutes of your precious time. If you’re serving at a large gathering, increase the ingredients as needed and use a bigger skillet or baking dish and voilà your Beef Skillet Enchiladas! Your guests will end up with a rich and appetizing meal.
What ingredients do I need for this recipe?
1 pound ground beef (lean)
Cooking spray
½ teaspoon olive oil
1 small red bell pepper (diced)
1 medium zucchini (cut into small dices)
6 thinly sliced green onions (the light green and dark green parts separated)
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
2 cups canned red enchilada sauce
1 can black beans
1 cup frozen corn
8 corn tortillas (slice into wedges)
1 and ½ cup shredded Mexican blend cheese (keep divided)
Green onion tops, cilantro, sour cream, diced tomatoes and sliced or diced avocado (Garnish; adjust to taste)
How to make these Beef Skillet Enchiladas Recipe?
Firstly; turn on your oven to preheat at 425 degrees Fahrenheit. Set a large oven safe skillet or sauté pan over medium high heat. Once it’s hot, grease the skillet with cooking spray, then add olive oil. Add the ground beef, zucchini, bell pepper, and green onions (only the light part).
Cook the ground beef for about 7 to 10 minutes (break it up with a spatula). Give it a stir as it cooks until the meat is cooked and the zucchini is tender.
Then switch off the heat and add the sauce, chili powder, garlic powder, oregano, black beans, corn, and ½ cup shredded cheese. Mix to combine everything.
Gently mix the tortilla wedges to evenly coat them with enough meat and sauce.
Scatter the rest of the cheese on top and cook for about 10 to 15 minutes.
Take the skillet out of the oven. Finally; top with the sliced green onions (the dark green parts), cilantro, tomatoes, and avocado.
Serve your warm and cheesy skillet with swirls of sour cream. Enjoy!
Easy, Tasty, and Filling Beef Skillet Enchiladas – This is certain to become your go-to cozy family dinner!
This Beef Skillet Enchiladas is incredibly tasty. It’s well seasoned, all the ingredients are covered with a rich and flavorful sauce and topped with a gooey layer of Mexican cheese blend. I usually serve this hearty meal at family gatherings when craving all kinds of Mexican food. It’s filling, and great for feeding a large group of people. I often pair it with grilled meat, grilled veggies, sliders, and a savory potato salad.
Helpful Tips and Variations:
Can I add rice to this Beef Skillet Enchiladas recipe? You can definitely include rice in this recipe; just stir some Mexican rice or Jasmine rice into the sauce, mix with the beef, or add it on top. Replace with quinoa if desired.
How can I replace the ground beef? You can use ground chicken or any leftover chicken or turkey on hand (shredded)
How can I replace the canned enchilada sauce? You can replace with Salsa, or any tomato sauce. You can even make your own homemade enchilada sauce by mixing tomato paste, broth, and spices.
How can I replace the corn tortilla? You can replace with flour tortilla or tortilla chips. You can also use cabbage leaves as a healthier option.
What vegetables can I add to this beef skillet enchilada? Besides the veggies included in this recipe, you can add sliced mushrooms, sliced eggplant, sliced olives, shredded carrots (to add color to your recipe. You can also add roasted sweet potato dices.
How can I increase heat in this recipe? You can replace the regular canned enchilada sauce with a hot sauce and tomato paste mixture (add water to adjust thickness). You can also add sliced jalapenos or green chilies.
How can I store any leftovers? Cover the skillet with plastic wrap or foil or transfer the beef enchiladas to an airtight container. Keep for up to 4 days.
How can I serve this Beef Skillet Enchiladas Recipe?
You can garnish your Beef Skillet Enchiladas with Greek yogurt, lime wedges, jalapenos, or guacamole. Pair with a green salad, grilled veggies or rice. You can serve at a large group gathering like a party or game night dinner; paired with other Mexican inspired dishes and drinks.
Beef Skillet Enchiladas
Ingredients
- 1 pound ground beef lean
- Cooking spray
- ½ teaspoon olive oil
- 1 small red bell pepper diced
- 1 medium zucchini cut into small dices
- 6 thinly sliced green onions the light green and dark green parts separated
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 cups canned red enchilada sauce
- 1 can black beans
- 1 cup frozen corn
- 8 corn tortillas slice into wedges
- 1 and ½ cup shredded Mexican blend cheese keep divided
- Green onion tops fresh cilantro, sour cream, diced tomatoes and sliced or diced avocado (Garnish; adjust to taste)
Instructions
- Turn on your oven to preheat at 425 degrees Fahrenheit. Set a large oven safe skillet or sauté pan over medium high heat. Once it’s hot, grease the skillet with cooking spray, then add olive oil. Add the ground beef, zucchini, bell pepper, and green onions (only the light part). Cook the ground beef for about 7 to 10 minutes (break it up with a spatula). Give it a stir as it cooks until the meat is cooked and the zucchini is tender.
- Switch off the heat and add the sauce, chili powder, garlic powder, oregano, black beans, corn, and ½ cup shredded cheese. Mix to combine everything.
- Gently mix the tortilla wedges to evenly coat them with enough meat and sauce.
- Scatter the rest of the cheese on top and cook for about 10 to 15 minutes.
- Take the skillet out of the oven. Top with the sliced green onions (the dark green parts), cilantro, tomatoes, and avocado. Serve your warm and cheesy skillet with swirls of sour cream. Enjoy!
