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Beef skillet enchiladas in a cast iron skillet topped with melted cheese, avocado slices, and fresh cilantro

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.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
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.