These Beef Skillet Enchiladas are seriously the BEST weeknight meal for your family! They are super flavorful, high in protein, packed with nutrient dense ingredients and comes together fast! My family loves this dinner and I love how quick it is to make. Dinners like that are the BEST!! Since it is now just my husband, 17 year old son and myself we always have leftovers. This one was perfect for a delicious lunch to take to school and work. We use these little thermos containers to keep it warm. They work perfectly!
You start this Beef Skillet Enchiladas recipe on the stovetop and finish it in the oven. Here it is fresh from the oven with some garnishes of chopped avocado, cherry tomatoes and cilantro. Yum!!
We loved it with a dollop of sour cream, diced avocado and fresh cherry tomatoes from our garden. I am not kidding when I say this dinner was so good and so easy to make! I am excited to make it again soon! I hope you enjoy it as much as we do!
Other easy dinners:
Hootenanny (Oven Puff Pancakes)
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Beef Skillet Enchiladas
Description
Fabulous one pan Beef Skillet Enchiladas that come together fast and are packed with delicious flavors and healthy ingredients. Your whole family will love this dinner!
Ingredients
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 onion, diced
- 1 small red bell pepper, diced small (about ¾ – 1 cup)
- 1 medium zucchini, diced small (about 1 ¾ – 2 cups)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups (15 to 16 oz) jarred or homemade red enchilada sauce*
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 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
Instructions
- 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, onion, bell pepper, and zucchini. 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 garnish with a sprinkle of sliced green onions, cilantro, tomatoes, and avocado. Serve with dollops of sour cream, if desired. ENJOY!!
Notes
Here is the Homemade Enchilada Sauce recipe that is on my website.
Recipe Source: Adapted from The Real Food Dieticians
This was an easy and yummy Mexican supper. ❤️ I liked that it used up some zucchini although i added the zucchini a little after the onions and pepper so that it would ‘t get mushy. Once I added everything, I moved it to a 9X13 casserole dish, then sprinkled on the cheese, because I wanted to serve it at the table. Next time I am doubling the recipe and putting one pan in the freezer for an easy freezer meal. Thanks for another delicious recipe!