These One-Pan Beef Skillet Enchiladas have all the bold, savory flavor of traditional enchiladas but come together in a fraction of the time. No rolling or layering needed! Everything cooks in one skillet for an easy, hearty dinner perfect for busy weeknights. Packed with lean ground beef, fresh veggies, black beans, and melty cheese, this gluten-free dish is a wholesome, protein-rich favorite the whole family will love.
Why You’ll Love This Recipe
- Quick & Easy: Just 15 minutes of prep time and one skillet—dinner is on the table in under an hour.
- Nutritious & Balanced: Made with lean ground beef, colorful vegetables, black beans, and corn tortillas.
- Great for Leftovers: Reheats beautifully for next-day lunches.
- Customizable: Easily swap veggies or toppings to suit your taste.
Ingredients
- Cooking spray
- ½ tsp olive oil
- 1 lb lean ground beef (90-93%)
- 1 small red bell pepper, diced
- 1 medium zucchini, diced
- 6 green onions, thinly sliced (white and green parts separated)
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- 2 cups red enchilada sauce (jarred or homemade)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn (fire-roasted or regular)
- 8 (6-inch) corn tortillas, cut into 6 wedges each
- 1 ½ cups shredded Mexican blend cheese, divided
Optional Toppings:
- Sliced green onions
- Fresh cilantro
- Diced tomatoes
- Sliced avocado
- Sour cream or Greek yogurt
How to Make Beef Skillet Enchiladas
- Preheat Oven: Set oven to 425°F.
- Cook the Beef and Veggies: Heat a large oven-safe skillet over medium-high heat. Spray with cooking spray, add olive oil, then the ground beef, bell pepper, zucchini, and white/light green parts of the green onions. Cook for about 8 minutes, breaking up the beef as it cooks, until the beef is browned and zucchini is tender.
- Add Flavor: Turn off the heat and stir in chili powder, cumin, garlic powder, and oregano. Mix in the enchilada sauce, black beans, corn, and ½ cup of the cheese.
- Fold in Tortillas: Gently stir in the tortilla wedges, making sure they’re well coated and evenly distributed.
- Bake: Sprinkle the remaining cheese over the top. Transfer the skillet to the oven and bake for 10-15 minutes until the cheese is melted and bubbly.
- Garnish & Serve: Top with reserved green onion slices, cilantro, avocado, diced tomatoes, and sour cream if desired. Serve warm.
Tips & Variations
- Use flour tortillas if gluten isn’t a concern.
- Lower the sodium by choosing no-salt-added beans and homemade enchilada sauce.
- Prepare veggies in advance to save even more time on busy nights.
- Make it your own by swapping in bell peppers, mushrooms, or even cooked lentils.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 5 days.
- Freeze: Freeze for up to 3 months. Reheat in the oven or microwave until warmed through.
Nutritional Highlights (per serving)
- Calories: 350
- Protein: 22g
- Carbohydrates: 28g
- Fat: 18g
- Fiber: 6g
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