Description
Beef Skillet Enchiladas bring sizzling Mexican flavors right to your dinner table in one pan with minimal cleanup. Melted cheese, tender beef, and zesty sauce come together quickly for a weeknight meal that’ll have everyone asking for seconds.
Ingredients
Scale
Protein:
- 1 pound lean ground beef (90-93% lean)
Vegetables:
- 1 red bell pepper
- 1 zucchini
- 1 cup frozen corn
- 1 cup black beans
- 2 green onions
Cooking and Seasoning:
- 1 tablespoon olive oil or avocado oil
- 6 corn tortillas
- 1 cup red enchilada sauce
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 cup Mexican cheese blend
Toppings:
- ¼ cup sour cream
- ¼ cup diced avocado
- 2 tablespoons chopped cilantro
- ¼ cup diced tomatoes
- 2 diced jalapeños
- ¼ cup tortilla strips
- 2 tablespoons diced red onions
Instructions
- Preheat your oven to a precise 375°F, ensuring the rack is centered for even heating.
- Position a large skillet over medium-high heat and pour 2 tablespoons of olive oil across the surface.
- Crumble 1 pound of lean ground beef into the hot skillet, breaking it into small pieces with a spatula until no pink remains, about 6-7 minutes.
- Dice 1 red bell pepper and 1 zucchini into uniform quarter-inch cubes, then slice 2 green onions and add them alongside ½ cup frozen corn to the beef.
- Sauté the vegetables for 3-4 minutes until they soften but retain a slight crunch.
- Remove the skillet from heat and stir in 2 teaspoons of chili powder, 1 teaspoon cumin, and ½ teaspoon garlic powder to coat the meat and vegetables thoroughly.
- Pour 1 cup of red enchilada sauce into the skillet, mixing 1 can of drained black beans and stirring until everything is evenly coated.
- Tear 4-5 corn tortillas into bite-sized pieces and gently fold them into the mixture so they absorb the sauce without disintegrating.
- Sprinkle 1 cup of Mexican cheese blend across the top of the skillet, creating an even layer.
- Transfer the skillet directly into the preheated oven and bake for exactly 12 minutes until the cheese melts completely and edges become slightly crispy.
- Carefully remove the skillet and let it rest for 2-3 minutes before topping with fresh chopped cilantro, diced tomatoes, and a dollop of sour cream.
Notes
- Keep the skillet at medium-high heat to get a nice sear on the ground beef without burning the meat.
- Dice your vegetables small and uniform so they cook evenly and blend smoothly into the enchilada mixture.
- Corn tortillas break easily, so fold them gently and let them absorb the sauce without stirring too aggressively.
- For a low-carb version, swap corn tortillas with cauliflower rice or serve the mixture over roasted cauliflower instead.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: One-Skillet
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 65 mg