Description
Beef Skillet Enchiladas bring fiesta flavor straight to your dinner table with zero fuss and maximum deliciousness. Cheesy, zesty goodness comes together in a single pan, making cleanup a breeze and your family’s taste buds dance.
Ingredients
Scale
Main Ingredients:
- 1 lb lean ground beef (90-93% lean)
- 8 (6-inch) corn tortillas, cut into wedges
- 1.5 cups shredded Mexican blend cheese
Vegetable Ingredients:
- 1 small red bell pepper, diced
- 1 medium zucchini, diced
- 6 green onions, thinly sliced
- 1 cup frozen corn
- 1 (15 oz) can black beans, rinsed and drained
Seasoning Ingredients:
- 2 cups red enchilada sauce
- 0.5 teaspoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- Cooking spray
Instructions
- Crank your oven to a sizzling 425°F and grab a large oven-safe skillet for this one-pan adventure.
- Coat your skillet with cooking spray and drizzle ½ teaspoon olive oil. Toss in 1 lb ground beef, your diced red bell pepper, zucchini, and white parts of green onions over medium-high heat.
- Break down the beef while stirring, cooking for exactly 8 minutes until the meat turns completely brown and vegetables soften nicely.
- Kill the heat and sprinkle 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon garlic powder, and ½ teaspoon oregano across the skillet.
- Pour 2 cups enchilada sauce into the mixture, then fold in your rinsed black beans and 1 cup frozen corn. Mix thoroughly.
- Stir ½ cup shredded cheese into the skillet, creating a rich, hearty base for your enchiladas.
- Slice 8 corn tortillas into wedges and gently incorporate them into the sauce, ensuring each piece gets coated.
- Scatter the remaining 1 cup of cheese across the top of the skillet, creating a melty blanket.
- Slide the skillet into your 425°F oven for 10-15 minutes, watching the cheese transform into a bubbly, golden layer.
- Pull the skillet out and crown your creation with green onion tops, optional cilantro, diced tomatoes, and avocado slices.
Notes
- Swap ground beef for ground turkey or plant-based crumbles to make the dish lighter and more diet-friendly.
- Chop vegetables smaller for quicker cooking and easier distribution throughout the skillet.
- Choose whole wheat tortillas for extra fiber and nutrition, which blend perfectly with the enchilada sauce.
- Prepare all ingredients beforehand to streamline the cooking process and ensure everything comes together smoothly.
- Prep Time: 10 minutes
- Cook Time: 18-23 minutes
- Category: One-Skillet
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 60 mg