Name: Beef Skillet Enchiladas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: Cooking spray; ½ teaspoon olive oil; 1 lb lean ground beef; 1 small red bell pepper, diced small (about ¾ – 1 cup); 1 medium zucchini, diced small (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 (15 to 16 oz) jarred or canned red enchilada sauce*; 1 (15 oz) can black beans, rinsed and drained; 1 cup frozen corn (fire roasted or regular); 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total); 1 ½ cups shredded Mexican blend cheese, divided; For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado

A delicious one-pan wonder that brings all the flavors of traditional enchiladas to your table in just 40 minutes. This hearty skillet meal combines seasoned ground beef, fresh vegetables, and corn tortillas in a savory enchilada sauce, topped with melted cheese for a satisfying weeknight dinner.

Why You’ll Love This Recipe

This skillet enchilada recipe is a game-changer for busy weeknights when you’re craving Mexican flavors without the fuss of rolling individual enchiladas. It’s made in one pan, reducing cleanup time dramatically. The dish is high in protein from the lean ground beef and black beans, while incorporating plenty of vegetables for nutritional balance. Budget-friendly and naturally gluten-free, this recipe is also incredibly flexible—you can easily swap ingredients based on what you have on hand. The combination of tender meat, soft tortilla pieces, and melted cheese creates the perfect comfort food experience that the whole family will enjoy.

Beef Skillet Enchiladas

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lean ground beef provides high-quality protein and rich flavor as the main protein component. Using a leaner version (90/10 or 93/7) gives you all the taste with less fat.

Red bell pepper adds a sweet crunch and vibrant color while providing vitamin C and antioxidants. You can substitute any color bell pepper depending on what you have available.

Zucchini incorporates a mild flavor that takes on the seasoning beautifully while adding moisture and nutrients. It’s a great way to sneak in extra vegetables for picky eaters.

Green onions contribute a mild onion flavor without being overpowering. The white parts cook with the meat, while the green tops make a fresh garnish.

Chili powder, cumin, garlic powder, and oregano create that classic enchilada flavor profile. These spices work together to give the dish its authentic Mexican character.

Enchilada sauce forms the flavorful base that ties all ingredients together. Red enchilada sauce provides that signature tangy, slightly spicy flavor that defines the dish.

Black beans add plant-based protein, fiber, and a creamy texture. They make the dish more filling and nutritious.

Corn adds sweet pops of flavor and a pleasant textural contrast. Fire-roasted corn adds an extra dimension of smoky flavor if available.

Corn tortillas cut into wedges replicate the classic enchilada experience without the rolling. As they cook, they soften and absorb the sauce, creating layers of flavor throughout the dish.

Mexican blend cheese creates that irresistible melty topping and adds richness throughout. The blend typically includes cheeses like cheddar, Monterey Jack, and queso quesadilla for the perfect melt and flavor.

Directions

Preheat the oven to 425℉. Place a large oven-safe skillet over medium-high heat. When the skillet is hot, spray with cooking spray then add oil and swirl to coat. Add the ground beef, bell pepper, zucchini, and green onions (white/light green part). Break up the meat using a spatula and cook for 8 minutes, stirring occasionally, until the meat is no longer pink and the zucchini is tender.
Turn off heat. Add the chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup shredded cheese. Stir well to combine.
Gently fold in the corn tortilla wedges so that the tortillas are well coated with sauce and are dispersed evenly throughout the meat mixture.
Sprinkle with the remaining 1 cup shredded cheese and bake until the cheese is melted and bubbly, about 10-15 minutes.
Remove skillet from the oven and sprinkle with sliced green onions (dark parts), cilantro, tomatoes, and avocado. Serve with dollops of sour cream, if desired.

Servings and Timing

This recipe yields approximately 8 cups of the enchilada mixture, serving 6 people with generous portions. The entire meal comes together in just 40 minutes, with 15 minutes of prep time and 25 minutes of cooking time. It’s perfect for busy weeknights when you need a substantial meal without spending hours in the kitchen.

Variations

Vegetarian Skillet Enchiladas: Replace the ground beef with an additional can of black beans or 2 cups of crumbled firm tofu or plant-based ground meat alternative.

Chicken Skillet Enchiladas: Substitute 1 pound of ground chicken or 2 cups of shredded rotisserie chicken for the beef.

Spicy Version: Add 1-2 diced jalapeños with the bell pepper and increase the chili powder to 2 teaspoons. You can also add a dash of cayenne pepper.

Green Enchilada Variation: Use green enchilada sauce instead of red for a tangier flavor profile.

Dairy-Free Option: Skip the cheese or use a dairy-free cheese alternative. The dish is still flavorful without it.

Extra Veggie Boost: Add 1 cup of diced mushrooms, spinach, or kale to increase the vegetable content.

Storage/Reheating

Refrigeration: Store leftover beef skillet enchiladas in an airtight container in the refrigerator for up to 3-4 days. The flavors often intensify and improve overnight, making this a great make-ahead meal.

Freezing: This dish freezes exceptionally well. Portion cooled leftovers into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: For best results, reheat refrigerated portions in a microwave-safe dish, covered, for 2-3 minutes, stirring halfway through. For oven reheating, place in an oven-safe dish, cover with foil, and heat at 350°F for about 20 minutes or until heated through.

Refreshing: When reheating, you can add a splash of water or extra enchilada sauce if the mixture seems dry. Top with fresh garnishes after reheating for the best texture and flavor.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas, but the texture and flavor will be different. Corn tortillas provide a more authentic flavor and hold up better in the sauce. If using flour tortillas, they may become more doughy when mixed with the sauce.

What if I don’t have an oven-safe skillet?

If you don’t have an oven-safe skillet, you can transfer the mixture to a 9×13 inch baking dish before adding the final layer of cheese and baking. Just be sure to lightly grease the baking dish first.

Is there a way to make this recipe less spicy for kids?

Absolutely! Use mild enchilada sauce and reduce or omit the chili powder. You can always serve hot sauce on the side for adults who prefer more heat.

Can I make this recipe ahead of time?

Yes, you can prepare the recipe through step 3, refrigerate it covered for up to 24 hours, then add the cheese and bake when ready to serve. You may need to add 5-10 minutes to the baking time if cooking from cold.

What’s the best ground beef to use for this recipe?

Lean ground beef (90/10 or 93/7) works best as it provides flavor without excess grease. If using a higher fat content beef, consider draining some of the fat after browning.

Can I use canned vegetables instead of fresh?

Yes, you can substitute canned corn (drained) for frozen and use other canned vegetables in a pinch. Just be aware that the texture will be softer than with fresh vegetables.

What can I serve with beef skillet enchiladas?

This dish works well with a simple green salad, Mexican rice, or refried beans. For a lighter option, serve with a cabbage slaw dressed with lime juice.

Is this recipe suitable for meal prep?

Definitely! This dish reheats beautifully, making it perfect for meal prep. Divide into individual portions after cooling and refrigerate or freeze for quick meals throughout the week.

Can I double this recipe?

Yes, but you’ll need a very large skillet or Dutch oven, or consider using two separate pans. Alternatively, you can prepare the recipe in batches or transfer to a large baking dish for the final baking step.

How can I make this recipe dairy-free?

Simply omit the cheese or use your favorite dairy-free cheese alternative. Skip the sour cream garnish or use a dairy-free sour cream substitute.

Conclusion

Beef Skillet Enchiladas represent the perfect fusion of convenience and flavor. By deconstructing traditional enchiladas into an easy one-pan format, this recipe delivers all the comfort and satisfaction of the classic dish without the fuss. It’s a versatile meal that accommodates substitutions based on what you have available, making it an ideal addition to your regular dinner rotation.

What makes this recipe truly special is its ability to bring family-style Mexican cuisine to your table on even the busiest weeknights. The combination of seasoned ground beef, nutritious vegetables, and the warm embrace of enchilada sauce creates a meal that feels both indulgent and wholesome. Whether you’re cooking for a family or meal-prepping for the week ahead, these Beef Skillet Enchiladas deliver on flavor, nutrition, and convenience – the perfect trifecta for a modern home-cooked meal.