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Beef Skillet Enchiladas

Beef Skillet Enchiladas
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Looking for a fast, flavorful meal that won’t leave you with a sink full of dishes? Ground Beef Skillet Enchiladas might just be your new go-to. This dish delivers the bold, cheesy essence of traditional enchiladas with half the effort—thanks to one-skillet simplicity. It’s ideal for busy nights when you want real comfort food in record time.

Ingredients

  • Olive oil or avocado oil – To sauté the beef and veggies.

  • Lean ground beef (90-93% lean) – A high-quality protein and flavorful base.

  • Red bell pepper and zucchini – Adds color and nutrients.

  • Green onions – For a punch of freshness and light onion flavor.

  • Frozen corn – No need to thaw; it brings a natural sweetness.

  • Black beans – Adds fiber and heartiness.

  • Corn tortillas – Naturally gluten-free and hold up well in the skillet.

  • Red enchilada sauce – Store-bought or homemade.

  • Chili powder, cumin, garlic powder, oregano – Classic enchilada spices.

  • Mexican cheese blend – Melts perfectly and adds rich creaminess.

  • Toppings – Sour cream, avocado, cilantro, tomatoes, jalapeños, tortilla strips, red onions.

Instructions

  • Preheat the oven to 375°F.

  • Heat your skillet over medium-high and add the oil.

  • Add the ground beef and cook, breaking it up until no longer pink.

  • Toss in the chopped veggies – bell pepper, zucchini, green onions, and frozen corn. Cook until soft.

  • Turn off the heat and stir in the spices, enchilada sauce, black beans, and half of the shredded cheese.

  • Fold in corn tortilla pieces gently so they don’t break apart completely.

  • Sprinkle the remaining cheese on top.

  • Bake in the oven for 10-12 minutes until bubbly and melty.

  • Garnish with your favorite toppings and serve hot!

Notes

  1. Serve with lime wedges to brighten and balance the savory spices.

  2. Double the batch and freeze half for an easy heat-and-eat dinner later.

Nutrition

Find it online: https://infinityrecipes.com/beef-skillet-enchiladas/