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Beef Skillet Enchiladas Easy One-Pan Weeknight Dinner

Beef Skillet Enchiladas

A hearty one-pan weeknight dinner with lean ground beef, fresh veggies, black beans, corn, and melted cheese, all simmered in bold red enchilada sauce. Ready in about 40 minutes and naturally gluten free.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican-American
Calories: 371
Ingredients Equipment Method Notes

Ingredients
  

  • Cooking spray
  • 0.5 tsp Olive oil may substitute avocado oil
  • 1 lb Lean ground beef 90-93% lean
  • 1 Small red bell pepper diced small, about 3/4 to 1 cup
  • 1 Medium zucchini diced small, about 1 3/4 to 2 cups
  • 6 Green onions thinly sliced, white/light green and dark green parts separated
  • 1 tsp Chili powder
  • 1 tsp Ground cumin
  • 0.5 tsp Garlic powder
  • 0.5 tsp Dried oregano
  • 2 cups Red enchilada sauce jarred or canned, about 15 to 16 oz
  • 15 oz Canned black beans rinsed and drained
  • 1 cup Frozen corn fire roasted or regular
  • 8 Corn tortillas (6-inch) each cut into 6 wedges, about 8 oz total
  • 1.5 cups Shredded Mexican blend cheese divided
  • Fresh cilantro for garnish
  • Sour cream for serving
  • Diced tomatoes for garnish
  • Diced or sliced avocado for garnish

Equipment

  • Large oven-safe skillet or cast iron skillet

Method
 

  1. Preheat the oven to 425 degrees F. Place a large oven-safe skillet over medium-high heat. When hot, spray with cooking spray, add the olive oil, and swirl to coat.
  2. Add the ground beef, bell pepper, zucchini, and the white and light green parts of the green onions. Break up the meat with a spatula and cook for about 8 minutes, stirring occasionally, until the beef is no longer pink and the zucchini is just tender.
  3. Turn off the heat. Add the chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and 1/2 cup of the shredded cheese. Stir everything together until well combined.
  4. Gently fold in the corn tortilla wedges, making sure they are well coated with the sauce and evenly distributed throughout the mixture.
  5. Sprinkle the remaining 1 cup of shredded cheese evenly over the top. Transfer the skillet to the oven and bake for 10 to 15 minutes, until the cheese is melted and bubbly.
  6. Remove from the oven and garnish with the dark green onion tops, fresh cilantro, diced tomatoes, and avocado. Serve with dollops of sour cream if desired.

Notes

Use Siete enchilada sauce (1 jar) or Old El Paso red enchilada sauce (1 1/2 of the 10 oz cans). May substitute green enchilada sauce. May use flour tortillas if not following a gluten-free diet. May substitute pinto beans for black beans. May substitute cheddar or Monterey Jack for Mexican cheese blend. Leftovers keep refrigerated for up to 5 days or freeze for up to 3 months.