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One-Pan Beef Skillet Enchiladas: Quick and Healthy Dinner Solution

Beef Skillet Enchiladas

Get all those enchilada flavors you love, but in a recipe that takes half the time. Made in one pan, this weeknight dinner is high in protein and features so many nutritious ingredients, including lean ground beef, veggies, black beans, and corn. Plus, it’s budget friendly, gluten free, and flexible.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 371 kcal

Ingredients
  

  • 1 lb lean ground beef
  • ½ teaspoon olive oil
  • 1 small red bell pepper, diced small (about ¾ – 1 cup)
  • 1 medium zucchini, diced small (about 1 ¾ – 2 cups)
  • 6 green onions, thinly sliced (white/light green and dark green parts separated)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 2 cups jarred or canned red enchilada sauce (15 to 16 oz, use gluten-free if needed)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn (fire roasted or regular)
  • 8 (6-inch) corn tortillas each cut into 6 wedges (about 8 ounces total)
  • 1 ½ cups shredded Mexican blend cheese divided
  • For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado.

Instructions
 

  • Preheat the oven to 425℉. Place a large oven-safe skillet over medium-high heat. When the skillet is hot, spray with cooking spray then add oil and swirl to coat. Add the ground beef, bell pepper, zucchini, and green onions (white/light green parts). Break up the meat using a spatula and cook for 8 minutes, stirring occasionally, until the meat is no longer pink and the zucchini is tender.
  • Turn off heat. Add the chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup shredded cheese. Stir well to combine.
  • Gently fold in the corn tortilla wedges so that the tortillas are well coated with sauce and are dispersed evenly throughout the meat mixture.
  • Sprinkle with the remaining 1 cup shredded cheese and bake until the cheese is melted and bubbly, about 10-15 minutes.
  • Remove skillet from the oven and sprinkle with sliced green onions (dark parts), cilantro, tomatoes, and avocado. Serve with dollops of sour cream, if desired.

Notes

For extra flavor, consider using fire-roasted corn. You can also prepare the veggies ahead of time for quicker cooking during the weeknight rush. Substitute black beans with pinto beans if preferred. Flour tortillas can be used instead of corn for a different texture.