Beef Skillet Enchiladas: A Flavor-Packed One-Pan Meal

Introduction

Beef skillet enchiladas are everything you want in a hearty weeknight dinner. This dish is warm, bold, and made entirely in one pan, so cleanup is easy. Ground beef, colorful vegetables, and corn tortillas simmer together in rich enchilada sauce, then get topped with melted cheese. It’s comfort food with a healthy twist and just the right balance of protein, fiber, and flavor. Whether you’re feeding a family or prepping a few days of leftovers, this beef skillet enchiladas recipe brings the taste of classic enchiladas to your table without the need to roll and bake each tortilla.

Building Flavor from the Skillet Up

Sautéing the Base: Beef, Veggies, and Spices

The flavor of these beef skillet enchiladas begins with the base. Start by heating a large oven-safe skillet and spraying it with cooking spray. A small drizzle of olive oil adds depth. Add in lean ground beef along with diced red bell pepper, chopped zucchini, and sliced green onions. These ingredients cook together until the beef is no longer pink and the vegetables are soft, about eight minutes.

Once the beef is browned, you’ll season everything with chili powder, cumin, garlic powder, and oregano. These spices bring smoky warmth and depth. It’s a fragrant mix that sets the tone for the entire dish.

Stirring in Sauce, Beans, and Corn

With the skillet still warm, stir in red enchilada sauce to coat everything evenly. You can use your favorite jarred or canned brand, or make a homemade version if you have the time. Next, add in black beans for protein and fiber and corn for a pop of sweetness and texture.

This is the moment where the skillet becomes saucy and inviting. Fold in half a cup of shredded cheese to help the filling bind. The sauce should be rich and just thick enough to coat each piece of meat and vegetable without overwhelming the skillet.

Coming up next: layering in tortillas and finishing the skillet enchiladas in the oven.

Amelia Taylor

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 mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Ingredients Method Notes

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

Method

 

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.

Notes

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 cupsCalories: 371Fat: 12 g(Sat Fat: 5 g)Sodium: 882 mgCarbohydrate: 39 g(Fiber: 8 gSugar: 5 g)Protein: 31 gCholesterol: 62 mg

Layer, Bake, and Finish with Bold Garnishes

Folding in the Tortillas the Right Way

Tortillas are what turn this skillet into real beef skillet enchiladas. Instead of rolling them up like traditional enchiladas, the tortillas get cut into wedges and folded right into the sauce. This method saves time and keeps things simple without sacrificing flavor.

Once the sauce, beef, and vegetables are fully combined, gently fold in the corn tortilla wedges. Make sure they’re coated well with the sauce. You want the tortillas to soften slightly but not disappear into the mix. The edges will stay a little crisp after baking, which adds a nice contrast to the gooey center.

Evenly spread everything out in the skillet before adding the final layer of cheese on top. The cheese melts into the top layer of tortillas and meat, sealing in all the flavor and moisture.

Bake Until Golden and Bubbling

With everything layered and ready, place the skillet in a 425-degree oven. Bake for 10 to 15 minutes. You’re looking for the cheese to melt completely and for the edges of the tortillas to crisp up just a bit. It’s finished when the skillet is bubbly and golden on top.

Once it comes out of the oven, the final step is adding your favorite garnishes. Use sliced green onions, chopped cilantro, diced tomatoes, avocado, or even a spoonful of sour cream. These fresh toppings brighten the rich enchilada base and add texture.

Let the skillet cool for a few minutes before serving. The tortillas will hold their shape better and the flavors will settle into every bite.

Customizations, Swaps, and Ingredient Flexibility

Easy Swaps for Protein and Veggies

Beef skillet enchiladas are naturally flexible, making them perfect for experimenting with what you have in the kitchen. Ground turkey or ground chicken are great alternatives if you prefer a leaner meat. You can also try using shredded rotisserie chicken to speed things up.

For vegetarian versions, simply omit the meat and double up on beans or add lentils. A mix of black beans, pinto beans, and fire-roasted corn works well together. The enchilada sauce brings so much flavor that you won’t even miss the meat.

Want to switch up the vegetables? Add mushrooms, yellow squash, or even spinach for more variety. This skillet holds up well to all sorts of textures, so feel free to mix in whatever vegetables are in season or in your fridge.

Tweak the Tortillas or Make It Gluten-Free

Corn tortillas are traditional and hold up well in this recipe, especially when baked. If you’re not avoiding gluten, flour tortillas are an easy substitute. Just be aware they soften more and won’t give you the same texture as corn.

To keep things gluten-free, make sure your enchilada sauce is certified gluten-free and stick with corn tortillas. Most brands of canned beans and shredded cheese are also naturally gluten-free, but it’s always good to double-check the labels.

You can also switch up the spice level by using a mild enchilada sauce or adding more chili powder and cayenne for heat. For extra flavor, stir in a bit of chipotle sauce or diced green chiles. This recipe is easy to make your own with just a few small changes.

Prep Ahead, Store Smart, and Reheat Like a Pro

Meal Prep Without the Mess

Beef skillet enchiladas are ideal for prepping ahead. Since it’s a one-skillet recipe, cleanup is simple and prep time is quick. You can chop the vegetables and portion the cheese the day before. Cooked ground beef can also be made in advance and stored in the fridge for up to three days.

If you’re planning to serve the dish later, follow the recipe through the assembly step, but wait to bake. Cover the skillet and refrigerate until you’re ready. When you’re set to eat, pop it in a preheated oven and bake as directed until hot and bubbly. This makes weeknight dinners easier without losing freshness or texture.

Storing and Reheating Leftovers

After the skillet has cooled, transfer any leftovers to an airtight container. Beef skillet enchiladas will keep in the fridge for up to four days. To reheat, use the oven for best texture. Preheat to 350 degrees and bake for 10 to 15 minutes, covered with foil to prevent drying out.

If using the microwave, reheat individual portions in 60-second intervals until warm throughout. Add a splash of water or extra enchilada sauce if the mixture starts to look dry. You can also top with a little fresh cheese before reheating to bring back some creaminess.

This recipe also freezes well. Store in freezer-safe containers for up to two months. Thaw in the fridge overnight before reheating for best results.

Conclusion

Beef skillet enchiladas offer everything you love about traditional enchiladas in a simplified, one-pan version. Packed with seasoned beef, tender vegetables, and warm spices, this dish delivers flavor and comfort without the fuss. From weeknight dinners to meal prep lunches, it’s flexible, filling, and easy to customize. Toss in your favorite toppings, bake until golden, and you’ve got a dish that satisfies every time. Whether you’re cooking for family or looking for a way to clean out the fridge, this skillet is a go-to recipe you’ll come back to again and again.