Description
Quick and easy Beef Skillet Enchiladas made in under 30 minutes with ground beef, enchilada sauce, veggies, and melty cheese—perfect for a weeknight dinner.
Ingredients
1 tbsp olive oil
1 lb lean ground beef
1 medium red bell pepper, diced
1 medium zucchini, diced
1 tbsp garlic powder
2 tsp ground cumin
1/2 tsp dried oregano
1 tsp chili powder
2 cups red enchilada sauce (jarred or canned)
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn
1/2 cup Monterey Jack cheese, shredded
8 (6-inch) corn tortillas, cut into 6 wedges each
1 cup cheddar cheese, shredded
Avocado, diced (for garnish)
Tomatoes, diced (for garnish)
Green onion, chopped (for garnish)
Fresh cilantro, chopped (for garnish)
Sour cream (for garnish)
Instructions
Preheat oven to 425°F. Heat a large oven-safe skillet over medium-high heat and add olive oil.
Add ground beef, bell pepper, and zucchini. Cook for 7–9 minutes, breaking up the beef, until browned and veggies are softened.
Stir in garlic powder, cumin, oregano, and chili powder. Add enchilada sauce, black beans, corn, and Monterey Jack cheese. Mix to combine.
Fold in tortilla wedges, ensuring they’re well coated and spread evenly.
Sprinkle with cheddar cheese and transfer skillet to oven. Bake for 10–15 minutes until bubbly and hot.
Remove from oven and garnish with avocado, tomatoes, green onion, cilantro, and a dollop of sour cream before serving.
Notes
You can swap out zucchini for other vegetables like mushrooms or spinach.
For added heat, include diced jalapeños or a pinch of cayenne pepper.
Use rotisserie chicken instead of ground beef for a variation.
For a crispier top, broil for 2-3 minutes after baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet + Oven-Baked
- Cuisine: Tex-Mex
