Description
Beef Skillet Enchiladas are a quick and flavorful weeknight meal packed with ground beef, fresh vegetables, and topped with gooey cheese. Perfect for the whole family!
Ingredients
Scale
- 1 tablespoon olive oil (or substitute with avocado oil)
- 1 lb lean ground beef (90-93% lean)
- 1 red bell pepper, diced
- 1 zucchini, diced
- 3 green onions, sliced (white and green parts separated)
- 1/2 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed (or substitute with pinto beans)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 1/2 cups red enchilada sauce (store-bought or homemade)
- 8–10 small corn tortillas, cut into triangles (gluten-free)
- 1 1/2 cups Mexican cheese blend, shredded
Instructions
- Cook the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon (about 5-7 minutes). Drain any excess fat.
- Add Vegetables: Add the diced red bell pepper, zucchini, white parts of the green onions, and frozen corn to the skillet with the cooked beef. Sauté for 3-4 minutes until the vegetables soften slightly.
- Season and Add Enchilada Sauce: Stir in the chili powder, cumin, garlic powder, and oregano. Cook for another minute. Pour in the enchilada sauce, stirring to combine everything well.
- Add Tortillas and Cheese: Gently stir in the cut tortilla triangles and black beans, making sure they are coated with the sauce. Sprinkle the shredded cheese evenly over the top of the skillet. Reduce the heat to low, cover, and let the cheese melt for about 5 minutes.
- Add Toppings and Serve: Remove from heat and top with the green parts of the green onions, fresh cilantro, diced avocado, sour cream, or any of your favorite toppings.
- Serve: Serve hot, straight from the skillet, with optional sides like tortilla chips or a simple green salad.
Notes
- You can make this dish ahead and store leftovers in the fridge for up to 3 days. Reheat on the stovetop or in the oven.
- Customize the veggies based on what you have on hand—mushrooms, spinach, or carrots would work well too.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 850mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 30 g
- Cholesterol: 75 mg