Beef skillet enchiladas offer a deliciously savory dish that’s quick and easy to prepare. This hearty meal is family-friendly, packed with healthy ingredients, and perfect for busy weeknights. You’ll love how comforting and satisfying each bite is!
Table of Contents
Highlights of Beef Skillet Enchiladas
Quick and Easy Meal Preparation
Making beef skillet enchiladas is straightforward and quick. In less than an hour, you can have a bubbling, cheese-topped dish ready to serve. This recipe simplifies traditional enchiladas by cooking everything in one skillet. It’s a perfect way to minimize cleanup while maximizing flavor.
Healthful Ingredients for a Balanced Dish
This recipe uses lean ground beef, fresh vegetables, and a robust enchilada sauce. The combination of zucchini and bell peppers adds a delightful texture while providing vitamins. Corn and black beans contribute fiber and protein, making this dish both fulfilling and nutritious.
Family-Friendly and Reheatable Option
These enchiladas are kid-approved and sure to please your entire family! Leftovers can be stored and reheated, making them an excellent option for meal prep. They maintain their delicious flavor even after a few days in the fridge.
Ingredients Needed for Beef Skillet Enchiladas
Essential Ingredients Overview
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef (90-93% lean)
- 1 small red bell pepper, diced (about ¾ – 1 cup)
- 1 medium zucchini, diced (about 1 ¾ – 2 cups)
- 6 green onions, thinly sliced (white/light green and dark green parts separated)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups jarred or canned red enchilada sauce (about 15 to 16 oz)
- 1 (15 oz) can black beans, rinsed and drained (may substitute with pinto beans)
- 1 cup frozen corn
- 8 corn tortillas (6-inch), each cut into 6 wedges (about 8 ounces total)
- 1 ½ cups shredded Mexican cheese blend, divided (may substitute with cheddar or Monterey Jack)
- For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado
Optional Ingredient Substitutions
If you prefer, flour tortillas can replace corn tortillas for a softer texture. For lower sodium content, use no-salt-added canned black beans and consider making homemade enchilada sauce. Feel free to adjust the protein by using ground turkey or chicken for a lighter option.
Step-by-Step Instructions for Making Skillet Enchiladas
Preheating and Sautéing
Start by preheating your oven to 425℉. 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 bell pepper, zucchini, and the white/light green parts of the green onions. Cook for about 8 minutes, breaking up the meat until browned and the zucchini is tender.
Mixing in the Sauce and Filling
Turn off the heat and mix in the chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of shredded cheese. Stir until well combined to ensure every ingredient is coated in that flavorful sauce.
Baking to Perfection
Carefully fold in the tortilla wedges, ensuring they are well coated with the sauce and evenly distributed in the mixture. Top with the remaining 1 cup of shredded cheese and bake for 10-15 minutes, or until the cheese is melted and bubbly. The aroma will fill your kitchen, promising a delightful meal ahead!
Garnishing and Serving Suggestions
Remove from the oven and garnish with the dark green parts of the green onions, fresh cilantro, diced tomatoes, and avocado. Serve with sour cream for an extra creamy touch that balances the dish perfectly.
Ingredient Spotlight: Lean Ground Beef
Nutritional Benefits of Ground Beef
Using lean ground beef provides a hearty protein source while keeping fat content lower. It’s rich in essential nutrients like iron and B vitamins, making it a wholesome choice for your meals.
Versatility in Recipes
Ground beef is incredibly versatile and works well in many dishes, including tacos, casseroles, and soups. If you’re looking for more creative ways to use it, check out our Crock Pot Beef Stew recipe for another comforting dish.
Recipe Notes and Tips
Storage and Leftover Information
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the enchiladas in a container for up to 3 months. Reheat in the oven for best results, keeping the cheesy topping intact.
Preparation Efficiency Tips
To save time, pre-chop the zucchini, bell pepper, and onions ahead of time. Store them in an airtight container in the refrigerator for up to 3 days, ready for a quick assembly. This makes weeknight dinners a breeze!
FAQs About beef skillet enchiladas
Why do people like enchiladas?
People enjoy enchiladas for their rich flavors, comforting textures, and versatility in fillings. They can be customized to suit personal tastes and dietary needs.
What do you need for beef enchiladas?
For beef enchiladas, you need ground beef, tortillas, cheese, enchilada sauce, and various vegetables. Additional toppings like sour cream and cilantro enhance flavor.
What to have with beef enchiladas?
Beef enchiladas pair well with a side of Mexican rice, refried beans, or a fresh salad. You can also serve them with guacamole and salsa.
What is the secret to good enchiladas?
The secret to good enchiladas lies in using quality ingredients, flavorful sauces, and ensuring the tortillas are well-coated for optimal taste and texture.
Related Recipes to try
Conclusion
Beef skillet enchiladas are an excellent choice for a quick weeknight dinner that doesn’t compromise on flavor. Their savory filling and cheesy topping make them a big hit at the dinner table. For more delicious ideas, explore our recipes on Pinterest, where you can find a variety of meal inspirations.
Beef Skillet Enchiladas
Equipment
- Oven-safe skillet
- Cooking spray
Ingredients
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef (90-93% lean)
- 1 small red bell pepper, diced (about ¾ – 1 cup)
- 1 medium zucchini, diced (about 1 ¾ – 2 cups)
- 6 green onions, thinly sliced (white/light green and dark green parts separated)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups jarred or canned red enchilada sauce (about 15 to 16 oz)
- 1 (15 oz) can black beans, rinsed and drained (may substitute with pinto beans)
- 1 cup frozen corn
- 8 corn tortillas (6-inch) each cut into 6 wedges (about 8 ounces total)
- 1 ½ cups shredded Mexican cheese blend, divided (may substitute with cheddar or Monterey Jack)
- For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado
Instructions
- Preheat the oven to 425℉ and heat a large oven-safe skillet over medium-high heat with cooking spray and olive oil. Add ground beef, bell pepper, zucchini, and white/light green onions, cooking until browned and tender.
- Mix in chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of cheese until well combined.
- Fold in tortilla wedges, ensuring they are coated with the sauce.
- Top with remaining cheese and bake for 10-15 minutes until melted and bubbly.
- Garnish with green onions, cilantro, tomatoes, and avocado, and serve with sour cream if desired.