Beef Skillet Enchiladas (Easy One-Pan Recipe)

This ground beef skillet enchilada dish has all the warm spices and savory flavors of classic enchiladas but requires just a fraction of the work of making traditional rolled enchiladas. It’s all made in one skillet on the stovetop, and it’s also gluten-free, high in protein, and comes together with just 15 minutes of prep time which is probably why I find myself either adding it to my weekly menu or pulling it together at the last minute on busy weeknights.

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This post was created in partnership with Minnesota Beef Council.

Ingredients To Make This Meal

Here’s what you need to make this skillet enchilada recipe today:

• Olive oil – may sub avocado oil
• Lean ground beef – we use 90-93% lean ground beef. Learn more about the different terms you see on beef labels and what they mean.
• Veggies – red bell pepper, zucchini, green onions, and frozen corn; or sub in the veggies you have on hand and want to use up
• Seasonings – this recipe calls for chili powder, cumin, garlic powder, and dried oregano
• Enchilada sauce – use a purchased red enchilada sauce, or make our delicious and easy homemade version of enchilada sauce. Green enchilada sauce will also work
• Black beans – may sub pinto beans

• Corn tortillas – use gluten-free homemade corn tortillas or store-bought.
• Mexican cheese blend – may sub shredded cheddar cheese or Monterey Jack
• Toppings – green onions, fresh cilantro, sour cream or Greek yogurt, diced tomatoes, diced or sliced avocado, jalapeño slices, red onion, tortilla strips

Find the ingredient list and nutrition information with exact measurements, kcal, carbs, cholesterol, serving size, etc. in the recipe card below.

How To Make Skillet Enchiladas

Here are the quick steps to make this skillet enchiladas recipe today: 

1. Preheat the oven, and place a large oven-proof or cast iron skillet over medium-high heat.
2. Sauté the meat and veggies. Once hot, grease the skillet with cooking spray, add oil, and swirl it around to coat the pan. Add the meat and vegetables, and cook, breaking up the beef until it is no longer pink and the zucchini is tender.
3. Add the remaining ingredients. Turn off the heat, and add the seasonings, enchilada sauce, black beans, corn, and part of the shredded cheese. Stir to combine before gently folding in the tortillas.
4. Bake. Sprinkle the remaining cheese on top, and bake until it is melted and bubbly.
5. Garnish. Remove the skillet from the oven, add your toppings of choice, and enjoy warm.

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 65 reviews

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.

Prep: 15 minsCook: 25 minsTotal: 40 mins

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Servings: 8 cups (6 servings) 1x

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Ingredients

• Cooking spray
• ½ teaspoon olive oil
• 1 lb lean ground beef
• 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 (15 to 16 oz) jarred or canned red enchilada sauce*
• 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

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Instructions

1. 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 part). 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.
2. Turn off heat. Add the chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup shredded cheese. Stir well to combine.
3. Gently fold in the corn tortilla wedges so that the tortillas are well coated with sauce and are dispersed evenly throughout the meat mixture. 
4. Sprinkle with the remaining 1 cup shredded cheese and bake until the cheese is melted and bubbly, about 10-15 minutes.
5. 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.

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Notes

*For red enchilada sauce, we like Siete enchilada sauce (1 jar) or Old El Paso red enchilada sauce (you’ll need 1 ½ 10-ounce cans). Or, you could make our easy homemade sauce, which comes together quickly from simple pantry spices, tomato paste, and broth. You can also use green enchilada sauce instead.

May use flour tortillas instead of corn tortillas, if you don’t need a recipe that is gluten free.

Nutrition Information

• Serving Size: 1 1/2 cups
• Calories: 371
• Fat: 12 g
• (Sat Fat: 5 g)
• Sodium: 882 mg
• Carbohydrate: 39 g
• (Fiber: 8 g
• Sugar: 5 g)
• Protein: 31 g
• Cholesterol: 62 mg

Dietary

Egg-FreeGluten-freeNut-free

© The Real Food Dietitians

Recipe By: Jessica Beacom

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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