Beef Skillet Enchiladas

Why You’ll Love This Recipe

I love how quick and easy this dish is to throw together—25 minutes from start to finish. There’s no need to roll individual enchiladas; everything bakes together in a single skillet. I get all the classic enchilada flavor with minimal cleanup. The combination of melty cheese, seasoned beef, and hearty beans makes it a filling meal on its own, and the fresh toppings take it over the top. It’s perfect for feeding a hungry family or having leftovers ready to go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• olive oil

• lean ground beef

• red bell pepper

• zucchini

• garlic powder

• ground cumin

• dried oregano

• chili powder

• red enchilada sauce (jarred or canned)

• black beans

• corn

• Monterey Jack cheese (shredded)

• corn tortillas

• cheddar cheese (shredded)

• avocado

• tomatoes

• green onion

• fresh cilantro

• sour cream

Directions

1. I start by preheating my oven to 425°F and heating olive oil in a large oven-safe skillet over medium-high heat.

2. I add ground beef, diced red bell pepper, and diced zucchini. I break up the beef and cook everything for 7–9 minutes, until the meat browns and the vegetables soften.

3. I stir in the garlic powder, cumin, oregano, and chili powder. Then I pour in the enchilada sauce and add the black beans, corn, and Monterey Jack cheese, stirring everything together.

4. I gently fold in the tortilla wedges, making sure they’re well coated in the sauce and spread evenly through the skillet.

5. I top everything with shredded cheddar and bake the skillet in the oven for 10–15 minutes, until hot and bubbly.

6. Once it’s done, I take the skillet out and garnish it with fresh avocado, tomatoes, green onion, cilantro, and a dollop of sour cream.

Servings and timing

This recipe makes 6 servings and takes only 25 minutes from start to finish—about 10 minutes for prep and 15 minutes for cooking and baking.

Variations

• I sometimes swap the ground beef for ground turkey or chicken for a lighter twist.

• For a vegetarian version, I leave out the meat and double the beans.

• To kick up the heat, I add diced jalapeños or a few dashes of hot sauce.

• I’ve also tried using flour tortillas instead of corn, which makes it a bit softer and more kid-friendly.

• For a smoky flavor, I use chipotle chili powder instead of regular.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container. To reheat, I use the microwave for individual portions or warm it in the oven at 350°F until heated through. If the tortillas have soaked up too much sauce, I add a splash of broth or extra enchilada sauce when reheating to bring it back to life.

FAQs

What kind of skillet should I use?

I like using a large oven-safe skillet, such as cast iron or stainless steel. It needs to go from stovetop to oven safely.

Can I make this ahead of time?

Yes, I prepare the filling and assemble the dish up to a day in advance, then cover and refrigerate. When I’m ready to cook, I just bake it as directed.

Are there gluten-free options?

Yes, this dish is naturally gluten-free if I use certified gluten-free corn tortillas and make sure the enchilada sauce is gluten-free.

Can I freeze it?

I don’t recommend freezing it fully assembled since the tortillas can get soggy. But the beef mixture freezes well. I thaw it, add fresh tortillas and cheese, then bake.

What toppings go best with this?

I love using avocado, diced tomatoes, green onions, cilantro, and sour cream. Sometimes I also add pickled jalapeños or a squeeze of lime for extra zing.

Conclusion

Beef Skillet Enchiladas are a simple, satisfying, and flavorful meal that’s perfect for any night of the week. I like how everything comes together in one pan with minimal prep and cleanup. With so many ways to customize it and top it, this dish is one I keep coming back to again and again.