Beef Skillet Enchiladas (Easy One-Pan Recipe)

Ingredients for Beef Skillet Enchiladas

I have made this recipe more times than I can count, and the ingredient list is one of the things I love most about it. Everything is simple, affordable, and easy to find at any grocery store. I always use lean ground beef in the 90 to 93 percent range for the best balance of flavor and nutrition. If you enjoy recipes that use fresh zucchini like this one, you will also love this Easy Chicken Zucchini Bake for another healthy one-dish dinner.

• Cooking spray
• 1/2 tsp olive oil (avocado oil works too)
• 1 lb lean ground beef, 90 to 93 percent lean – I recommend going lean here to keep things light without losing flavor
• 1 small red bell pepper, diced small (about 3/4 to 1 cup)
• 1 medium zucchini, diced small (about 1 3/4 to 2 cups)
• 6 green onions, thinly sliced, white and light green parts separated from dark green tops
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 2 cups red enchilada sauce, jarred or canned (about 15 to 16 oz) – My preference is Siete brand for a cleaner ingredient list, or Old El Paso using 1 and a half 10-ounce cans
• 1 can (15 oz) black beans, rinsed and drained – In my experience, rinsing well reduces extra sodium
• 1 cup frozen corn, fire roasted or regular
• 8 corn tortillas (6-inch size), each cut into 6 wedges (about 8 oz total) – I usually grab corn tortillas to keep this gluten free, but flour tortillas work too if that is not a concern
• 1 1/2 cups shredded Mexican blend cheese, divided
• For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado

Step-by-Step Instructions

In my experience, having everything chopped and measured before you turn on the stove makes this recipe totally stress free. I recommend prepping your veggies up to 3 days ahead and storing them in an airtight container in the fridge to save time on a busy night.

Step 1: Preheat your oven to 425 degrees F. Place a large oven-safe or cast iron skillet over medium-high heat. Once the pan is hot, spray with cooking spray, add the oil, and swirl to coat. Add the ground beef, diced bell pepper, diced zucchini, and the white and light green parts of the green onions. Break up the meat with a spatula and cook for about 8 minutes, stirring occasionally, until the beef is fully cooked through with no pink remaining and the zucchini is just tender. Do not overcrowd the pan or the meat will steam instead of brown.

Step 2: Turn off the heat. Add the chili powder, cumin, garlic powder, oregano, enchilada sauce, rinsed black beans, frozen corn, and 1/2 cup of the shredded cheese directly into the skillet. Stir well until everything is evenly combined. The residual heat will help the cheese begin to melt into the sauce.

Step 3: Gently fold in the corn tortilla wedges using a spatula or wooden spoon. Work slowly so the tortillas stay in pieces and get evenly coated with the sauce throughout the mixture. They will soften quickly, so avoid over-stirring.

Step 4: Sprinkle the remaining 1 cup of shredded cheese evenly over the top. Carefully transfer the skillet to the preheated oven. Bake for 10 to 15 minutes, until the cheese is fully melted, bubbling, and just starting to get golden at the edges.

Step 5: Remove the skillet from the oven using oven mitts since the handle will be extremely hot. Top with the dark green onion slices, fresh cilantro, diced tomatoes, and avocado. Add dollops of sour cream if desired and serve straight from the skillet.

What to Serve with Beef Skillet Enchiladas

The bold, savory flavors of beef skillet enchiladas pair wonderfully with sides that bring freshness, crunch, or a little cooling contrast to the table.

Simple Green Salad: A crisp salad with romaine, lime vinaigrette, and sliced radishes brings brightness and helps balance the richness of the cheesy skillet beautifully.

Mexican Rice: Fluffy seasoned rice soaks up the extra enchilada sauce and rounds out the meal, making each serving even more filling for hungry families.

Slow Cooker Street Corn Chicken: If you are doing a bigger spread for company or a weekend dinner, this Mexican-inspired street corn chicken alongside the skillet enchiladas is an unbeatable combination. The sweet roasted corn flavors complement the spiced beef perfectly.

Texas Roadhouse Butter Chicken Skillet: Hosting a crowd? This butter chicken skillet is a fantastic skillet-to-skillet pairing that gives everyone options and keeps the theme fun and casual.

Warm Corn Tortillas: Set out a few extra warm tortillas so everyone can scoop up bites or fold little soft tacos straight from their bowl.

Fresh Guacamole and Chips: Cool, creamy guac is a natural partner for this spiced dish. The crunch of the chips adds great texture contrast and the whole table will love having something to snack on while the skillet finishes baking. If you love Baked Cream Cheese Chicken Taquitos, those also make a fun crispy side that keeps the Mexican-inspired mood going strong.

Lime Wedges: A simple squeeze of fresh lime over the finished skillet wakes up every flavor in the dish. Do not skip this one.

Storage and Reheating Tips

Let the skillet cool completely before transferring leftovers to an airtight container. Stored in the refrigerator, this dish keeps well for up to 5 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date so you always know what is in there.

To reheat, I recommend warming a portion on the stovetop over medium-low heat with a small splash of enchilada sauce or water stirred in to loosen it back up. The oven at 350 degrees F for about 10 minutes also works great for a larger batch. Avoid the microwave if you can since it tends to make the tortillas a little rubbery.

Pro tip: This dish honestly tastes just as good the next day after the flavors have had time to settle together. I often make it on Sunday and use the leftovers for easy weekday lunches. If you love this kind of make-ahead one-pan dinner, you will also want to try this cozy Marry Me Chicken Soup and these Sticky Chicken Bowls for more weeknight wins.

FAQs

Beef Skillet Enchiladas

All the bold enchilada flavors you love made in one pan in under 40 minutes. A high-protein, gluten-free weeknight dinner loaded with lean ground beef, fresh veggies, black beans, and melted cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 23 minutes mins

Total Time 38 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American, Mexican-American

Calories: 371

Ingredients Equipment Method Notes

Ingredients

  

• Cooking spray
• 1/2 tsp olive oil may sub avocado oil
• 1 lb lean ground beef 90 to 93 percent lean
• 1 small red bell pepper diced small, about 3/4 to 1 cup
• 1 medium zucchini diced small, about 1 3/4 to 2 cups
• 6 green onions thinly sliced, white and light green parts separated from dark green tops
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 2 cups red enchilada sauce jarred or canned, about 15 to 16 oz. Siete or Old El Paso both work well
• 15 oz canned black beans rinsed and drained
• 1 cup frozen corn fire roasted or regular
• 8 corn tortillas, 6-inch size each cut into 6 wedges, about 8 oz total. Use flour tortillas if gluten free is not needed.
• 1 1/2 cups shredded Mexican blend cheese divided. May sub cheddar or Monterey Jack.
• Fresh cilantro, sour cream, diced tomatoes, avocado, sliced green onion tops for garnish

Equipment

• Large oven-safe or cast iron skillet

Method

 

1. Preheat your oven to 425 degrees F. Place a large oven-safe or cast iron skillet over medium-high heat. Once hot, spray with cooking spray, add the oil, and swirl to coat. Add the ground beef, diced bell pepper, diced zucchini, and the white and light green parts of the green onions. Break up the meat with a spatula and cook for about 8 minutes, stirring occasionally, until the beef is fully cooked through with no pink remaining and the zucchini is just tender.
2. Turn off the heat. Add the chili powder, cumin, garlic powder, oregano, enchilada sauce, rinsed black beans, frozen corn, and 1/2 cup of the shredded cheese. Stir well until everything is evenly combined.
3. Gently fold in the corn tortilla wedges using a spatula or wooden spoon. Work slowly so the tortillas stay in pieces and get evenly coated with the sauce throughout the mixture.
4. Sprinkle the remaining 1 cup of shredded cheese evenly over the top. Carefully transfer the skillet to the preheated oven and bake for 10 to 15 minutes, until the cheese is fully melted and bubbling.
5. Remove the skillet from the oven using oven mitts as the handle will be very hot. Top with dark green onion slices, fresh cilantro, diced tomatoes, and avocado. Add dollops of sour cream if desired and serve straight from the skillet.

Notes

For enchilada sauce, Siete (1 jar) or Old El Paso (1 and a half 10-oz cans) both work. May also use green enchilada sauce. Use flour tortillas if gluten free is not needed. May sub pinto beans for black beans. May sub cheddar or Monterey Jack for Mexican blend cheese. To reduce sodium, use no-salt-added canned beans and low-sodium homemade sauce. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.