This Beef Skillet Enchiladas recipe has all the warm spices and savory flavors of classic enchiladas but requires just a fraction of the work of making traditional rolled enchiladas. This recipe is 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. Add this easy skillet recipe to your healthy meal plan for the week.
This post was created in partnership with Minnesota Beef Council.
Highlights: Beef Skillet Enchiladas
- Easy to make: With a prep time of just 15 minutes and a total time of less than an hour, this is one of the simplest dinner recipes for a busy weeknight
- Healthful: Made with lean ground beef, fresh veggies, black beans, and corn tortillas, this skillet recipe is a nutritionally well-rounded dish
- Reheats well: Leftovers can be quickly reheated in the oven or on the stovetop and are just as tasty as the first day it was made
- Family-friendly: Finished with all your favorite enchilada toppings, this Mexican-inspired recipe is a quick skillet dinner the whole family will look forward to eating
Ingredients To Make Beef Skillet Enchiladas
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 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. We prefer 365 Stone Ground Yellow Corn Tortillas from Whole Foods, but any corn tortillas will work; may sub flour tortillas if you don’t need this recipe to be gluten free
- 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:
- Preheat the oven, and place a large oven-proof or cast iron skillet over medium-high heat.
- 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.
- 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.
- Bake. Sprinkle the remaining cheese on top, and bake until it is melted and bubbly.
- Garnish. Remove the skillet from the oven, add your toppings of choice, and enjoy warm.
Ingredient Spotlight: Ground Beef
We include a variety of ground beef recipes in our meal plans from week to week. Not only is ground beef tasty and versatile, but it’s a healthful protein choice, too, since beef contains many essential nutrients. Ground beef is also:
- a complete source of high-quality protein
- an excellent source of zinc and iron
- a good source of energy-producing B vitamins
Frequently Asked Questions
Transfer leftovers to an airtight container after they’ve cooled, and then store in the fridge for up to 5 days.
Yes, freeze leftovers for up to 3 months when stored in a freezer-safe container.
Recipe Notes From Dietitian Jess
Registered Dietitian Jess developed this recipe and she has these tips to share:
- Flour tortillas can be used in place of corn tortillas, if you don’t need this recipe to be gluten-free
- To reduce the sodium content, use no salt added canned black beans and our Easy Homemade Enchilada Sauce in place of canned sauce.
- You can save time by chopping the zucchini, bell pepper, and onions ahead of time. Store the prepped veggies in an airtight container with a lid in the refrigerator for up to 3 days.
- This recipe is delicious served with fresh cilantro, sour cream, diced avocado or homemade guacamole, and lime wedges.
- 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
- 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.
- 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.
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*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 Enchilada 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.
- 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
The photos in this blog post were taken by Rachel Cook of Half Acre House.
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