Can I use a different type of meat in Beef Skillet Enchiladas?

Yes! If you prefer a leaner option, ground turkey or chicken can be used as a substitute for ground beef. For a vegetarian version, you can also replace the meat with additional beans or a plant-based protein.

Can I make Beef Skillet Enchiladas ahead of time?

Absolutely! You can prepare the dish up to the point of baking, then store it covered in the fridge for up to 3 days. When ready to serve, simply bake as directed. For even more convenience, this dish can be made and frozen for up to 3 months.

Can I use flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas in place of corn tortillas if you don’t need the dish to be gluten-free. However, corn tortillas offer a more traditional flavor and texture for this recipe.

Beef Skillet Enchiladas – Easy & Delicious Recipe

Description

Beef Skillet Enchiladas is a quick, flavorful, and easy-to-make one-pan dinner that combines lean ground beef, fresh vegetables, and tangy enchilada sauce. This dish is perfect for busy weeknights and is a great way to enjoy all the delicious flavors of traditional enchiladas in less time and with minimal cleanup.

Ingredients

Scale

1 teaspoon olive oil
1 lb lean ground beef (90-93% lean)
1 small red bell pepper, diced
1 medium zucchini, diced
6 green onions, sliced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 cups red enchilada sauce (or green enchilada sauce)
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
8 corn tortillas (6-inch), cut into 6 wedges
1 1/2 cups shredded Mexican cheese blend
For garnish: sliced green onions, fresh cilantro, diced tomatoes, diced avocado

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Instructions

Preheat your oven to 425°F (220°C). Place a large oven-safe skillet over medium-high heat. Once the skillet is hot, add olive oil and swirl to coat the pan.
Add the ground beef, bell pepper, zucchini, and green onions (white/light green part). Cook for about 8 minutes, breaking up the beef as it cooks, until the meat is browned and the zucchini is tender.
Turn off the heat and add chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and 1/2 cup of shredded cheese. Stir well to combine.
Gently fold in the corn tortilla wedges, ensuring they are evenly coated with the sauce mixture.
Top with the remaining 1 cup of shredded cheese and bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with sliced green onions, fresh cilantro, diced tomatoes, and diced avocado. Serve with a dollop of sour cream or Greek yogurt if desired.

Notes

If you prefer a spicier version, add more chili powder or a pinch of cayenne pepper to the sauce.
You can substitute ground turkey or chicken for the beef if you want a leaner option.
If you’re not gluten-sensitive, flour tortillas can be used instead of corn tortillas.
This recipe can be made ahead of time by preparing it up to the point of baking, then refrigerating it for up to 3 days.
For a vegetarian version, simply replace the meat with additional black beans or another plant-based protein.

Nutrition

Serving Size: 1 1/2 cups
Calories: 371
Sugar: 5g
Sodium: 882mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 8g
Protein: 31g
Cholesterol: 62mg