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['Close-up view of beef skillet enchiladas with melted cheese and colorful vegetables.', 'Delicious beef enchiladas arranged in a skillet, garnished with green onions and cilantro.', 'Juicy beef skillet enchiladas topped with sour cream, diced tomatoes, and avocado slices.', 'Side view of a serving of beef enchiladas in a skillet, showcasing layers of ingredients.']

Beef Skillet Enchiladas

A quick and flavorful skillet dish combining seasoned ground beef, vegetables, and cheese, topped with fresh garnishes for a satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 650 kcal

Ingredients
  

Cooking spray

  • 0.5 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 green onions, thinly sliced, white/light green parts
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • 2 cups red enchilada sauce 15 to 16 oz jarred or canned
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn fire roasted or regular
  • 8 corn tortillas corn tortillas, each cut into 6 wedges about 8 ounces total
  • 1.5 cups shredded Mexican blend cheese divided

For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado

Instructions
 

  • Preheat oven to 425℉. Cook beef and vegetables in a skillet until browned and tender, about 8 minutes.
  • Stir in spices, enchilada sauce, beans, corn, and ½ cup cheese. Mix well.
  • Fold in tortilla wedges to coat evenly. Top with remaining cheese and bake for 10-15 minutes until bubbly.
  • Garnish with green onions, cilantro, tomatoes, and avocado. Serve with sour cream if desired.

Notes

Use fresh toppings for added flavor and color.
Keyword Beef