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Beef Skillet Enchiladas (Easy One-Pan Recipe)

These Beef Skillet Enchiladas deliver all the bold, savory flavors of traditional enchiladas without the hassle of rolling tortillas. This protein-packed meal comes together in a single pan, making it the perfect solution for busy weeknights when you want a nutritious, family-friendly dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 371
Ingredients Equipment Method Notes

Ingredients
  

  • Cooking spray
  • 1/2 teaspoon olive oil or avocado oil
  • 1 lb lean ground beef 90-93% lean
  • 1 small red bell pepper diced small
  • 1 medium zucchini diced small
  • 6 green onions thinly sliced (separate white parts from dark green)
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 2 cups red enchilada sauce store-bought or homemade
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup frozen corn regular or fire-roasted
  • 8 corn tortillas 6-inch, cut into 6 wedges each
  • 1 1/2 cups Mexican blend cheese shredded (or cheddar/Monterey Jack)
  • Fresh cilantro for garnish
  • Sour cream or Greek yogurt for serving
  • Diced tomatoes and avocado for topping

Equipment

  • Large Oven-Proof Skillet or Cast Iron Skillet

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit. Place a large oven-proof or cast iron skillet over medium-high heat. Once the pan is hot, lightly spray with cooking spray, add the olive oil, and swirl to coat the surface.
    Cooking spray, 1/2 teaspoon olive oil
  2. Add the lean ground beef, diced red bell pepper, diced zucchini, and the white/light green parts of the green onions to the skillet. Use a spatula to break up the meat. Cook for about 8 minutes, stirring occasionally, until the beef is no longer pink and the zucchini has softened.
    1 lb lean ground beef, 1 small red bell pepper, 1 medium zucchini, 6 green onions
  3. Turn off the heat. Stir in the chili powder, cumin, garlic powder, and dried oregano. Add the red enchilada sauce, rinsed black beans, frozen corn, and 1/2 cup of the shredded cheese. Mix well until everything is evenly coated.
    1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 2 cups red enchilada sauce, 1 can black beans, 1 cup frozen corn, 1 1/2 cups Mexican blend cheese
  4. Gently fold the corn tortilla wedges into the beef mixture, ensuring they are submerged in the sauce and distributed throughout the pan. Sprinkle the remaining 1 cup of shredded cheese over the top. Transfer the skillet to the oven and bake for 10 to 15 minutes, or until the cheese is melted and bubbly.
    8 corn tortillas, 1 1/2 cups Mexican blend cheese
  5. Carefully remove the hot skillet from the oven. Top with the dark green onion slices, fresh cilantro, diced tomatoes, and avocado. Serve warm with dollops of sour cream if desired.
    6 green onions, Fresh cilantro, Sour cream, Diced tomatoes and avocado

Notes

To make this recipe even easier, you can chop your zucchini, bell peppers, and onions up to three days in advance and store them in the refrigerator. For the best texture, ensure your zucchini is diced into small, uniform pieces so it cooks at the same rate as the ground beef.