Beef Skillet Enchiladas Recipe

If you’re looking for a comforting, flavor-packed dinner that brings the festive spirit of Mexican cuisine to your kitchen, Beef Skillet Enchiladas are sure to win your heart. Imagine all the bold, saucy goodness of classic enchiladas—tender beef, melty cheese, colorful veggies, and cozy spices—but made so much simpler in just one skillet. With this recipe, you get all those layers of flavor in under an hour, no rolling required! Whether you’re feeding a hungry family or craving something that feels both hearty and homemade, Beef Skillet Enchiladas will quickly become a beloved staple at your table.

Ingredients You’ll Need

The beauty of Beef Skillet Enchiladas is how a handful of humble ingredients come together to build layers of flavor, texture, and color. Every component serves a delicious purpose—so get ready to appreciate those pops of color from fresh vegetables, the richness of cheese, and the punch of spices that will have you coming back for seconds.

• Cooking spray: A quick spritz keeps everything from sticking without adding too much extra fat.
• ½ teaspoon olive oil: Just enough to help brown the beef and soften the veggies for a perfect base.
• 1 lb lean ground beef: The star protein—choose lean for juicy, lighter results that don’t weigh down the skillet.
• 1 small red bell pepper, diced: Offers pops of color and sweetness that brighten each bite.
• 1 medium zucchini, diced: Adds a tender, subtle veggie layer and soaks up the bold flavors.
• 6 green onions, thinly sliced (white/light green and dark green parts separated): Provides a mild oniony bite and a touch of green for garnish and crunch.
• 1 teaspoon chili powder: Lends a touch of smokiness and heat you expect from classic enchiladas.
• 1 teaspoon ground cumin: Infuses the dish with earthy, warming depth.
• ½ teaspoon garlic powder: Easy, punchy flavor in every stir—no mincing required.
• ½ teaspoon dried oregano: Brings a subtle herbal note that ties the whole skillet together.
• 2 cups (15–16 oz) red enchilada sauce: Jarred or canned, this coats everything with bold, tangy flavor—pick your favorite brand or spice level!
• 1 (15 oz) can black beans, rinsed and drained: Boosts protein, fiber, and creamy texture.
• 1 cup frozen corn (fire roasted or regular): Adds a hint of sweetness and pops of golden color.
• 8 (6-inch) corn tortillas, cut into wedges: The classic enchilada element, now layered for easy scooping (about 8 ounces total).
• 1 ½ cups shredded Mexican blend cheese, divided: Melty goodness throughout—reserve some for that irresistible bubbling top crust.
• Garnishes: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado: All optional, but they make every scoop sing with color, freshness, and creamy contrast!

How to Make Beef Skillet Enchiladas

Step 1: Sauté the Beef and Veggies

Preheat your oven to 425℉ and place a large, oven-safe skillet over medium-high heat. Once it’s hot, give it a quick coating of cooking spray, then a drizzle of olive oil. Add the ground beef, bell pepper, zucchini, and the white and light green parts of the green onions. Break up the meat as you go and cook for around 8 minutes. The goal is to brown the beef fully while letting the veggies soften and soak up all those savory juices.

Step 2: Flavor Explosion

When the beef is no longer pink and the zucchini is tender, turn off the heat. Sprinkle chili powder, ground cumin, garlic powder, and dried oregano right onto the skillet. Pour in the enchilada sauce, toss in the rinsed black beans, corn, and ½ cup of that shredded cheese. Give everything a big, satisfying stir until it looks saucy, cheesy, and packed with flavor.

Step 3: Fold in Tortilla Wedges

It’s time for the tortillas to join the party! Gently fold them into the cheesy beef-and-veggie mixture, making sure every wedge is coated in sauce and evenly distributed. This technique gives you all the classic enchilada layers, but without the fuss of rolling.

Step 4: Top and Bake

Sprinkle the rest of your shredded cheese over the top of the skillet. Slide the whole pan into the oven and bake for 10 to 15 minutes—just long enough for everything to heat through and the cheese to melt into that irresistible, bubbly golden topping.

Step 5: Garnish and Serve

Take the skillet out of the oven carefully (it’ll be hot!), then scatter sliced green onion tops, fresh cilantro, diced tomatoes, and creamy avocado on top. Add big dollops of sour cream if you like, and serve while it’s piping hot. Each scoop is hearty, cheesy, and bursting with color!

How to Serve Beef Skillet Enchiladas

Garnishes

The finishing touches elevate Beef Skillet Enchiladas from weeknight to wow. Think vibrant fresh cilantro, the pop of green onion, cool sour cream for creaminess, juicy diced tomato, and buttery avocado slices. These garnishes add color, freshness, and balance out the rich flavors—don’t hold back!

Side Dishes

Round out your meal with classic sides like a zesty Mexican slaw, citrusy rice, or crisp, refreshing salad. A scoop of guacamole and salty tortilla chips will never feel out of place. These accompaniments keep every bite lively and satisfying.

Creative Ways to Present

Make Beef Skillet Enchiladas a showstopper by serving it straight from the skillet—just set it in the center of the table and let everyone dig in family-style. For parties, portion it into individual ramekins or spoon it into tortillas for delicious handheld enchilada tacos. It’s comforting, shareable, and always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

Leftover Beef Skillet Enchiladas keep beautifully in an airtight container in the fridge for up to three days. Let the skillet cool, then transfer the mixture—toppings and all—so you have a quick, flavorful lunch or easy dinner ready to go.

Freezing

For longer storage, this dish is perfect for freezing. Let the enchiladas cool completely, portion into freezer-safe containers, and seal tightly. They’ll keep their flavor and texture for up to two months—just label and date them to keep things organized!

Reheating

To reheat, thaw overnight in the refrigerator if frozen, then warm individual portions in the microwave or larger amounts in the oven at 350℉ until hot and bubbly. Garnishes are best added after reheating to keep their fresh contrast and vibrant colors.

FAQs

Can I use ground turkey instead of beef?

Absolutely! Ground turkey makes a fantastic lighter substitute in Beef Skillet Enchiladas. Just swap it in at a one-to-one ratio and follow all the same steps. You’ll still get wonderful flavors with a slightly different protein twist.

What can I use instead of zucchini?

If zucchini isn’t your favorite or you don’t have any on hand, try diced yellow squash, mushrooms, or even extra bell pepper. Each option keeps the dish colorful and packed with veggies.

Are there gluten-free tortilla options?

Corn tortillas, which this recipe uses, are naturally gluten-free! Just check that your enchilada sauce is gluten-free if you need to keep everything safe for those with sensitivities.

Can I prep Beef Skillet Enchiladas ahead of time?

Yes! You can completely assemble the skillet (up to the baking step), cover tightly, and refrigerate for up to 24 hours. When you’re ready to cook, just pop it into the oven and add a few extra minutes to ensure it’s heated through and melty.

What’s the best way to keep leftovers from getting soggy?

For the freshest leftovers, store extra garnishes separately and add them right before eating. If possible, reheat in the oven to revive the crispy, bubbly cheese topping.

Final Thoughts

There’s something deeply satisfying about digging into Beef Skillet Enchiladas: it’s easy, vibrant, and feels like a fiesta right at your dinner table. Whether you’re new to enchiladas or they’re already a family favorite, I know this skillet version will quickly earn a spot in your home’s regular rotation. Don’t wait—give it a try and fall in love with every hearty, cheesy bite!

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