Beef Skillet Enchiladas
These Beef Skillet Enchiladas are a delicious and easy family meal, packed with flavor and perfect for any night of the week.
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.
Notes
Flour tortillas can be used instead of corn tortillas if gluten-free is not a concern. To lower sodium, opt for no-salt-added canned black beans and a homemade enchilada sauce with less sodium. Pre-chop the zucchini, bell pepper, and onions ahead of time; store in an airtight container in the refrigerator for up to 3 days. This dish pairs well with fresh cilantro, sour cream, diced avocado or guacamole, and lime wedges. A variation using green enchilada sauce is also easy to prepare.