Enjoy the rich flavors of traditional enchiladas without the hassle of rolling and baking. This one-skillet meal combines lean ground beef, fresh vegetables, black beans, and corn tortillas, all simmered in a savory enchilada sauce and topped with melted cheese. It’s a quick, gluten-free, and high-protein dish perfect for busy weeknights.
⏱️ Quick Overview
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Dietary Info: Gluten-free, Nut-free, Egg-freeThe Real Food Dietitians
🛒 Ingredients
- Cooking spray
- ½ teaspoon olive oil (or avocado oil)
- 1 lb lean ground beef (90-93% lean)
- 1 small red bell pepper, diced
- 1 medium zucchini, diced
- 6 green onions, thinly sliced (white and green parts separated)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups red enchilada sauce (store-bought or homemade)
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 8 (6-inch) corn tortillas, cut into wedges
- 1½ cups shredded Mexican blend cheese, divided
- Optional Toppings: Sliced green onions, chopped fresh cilantro, sour cream or Greek yogurt, diced tomatoes, sliced avocadoFacebook+3The Real Food Dietitians+3The Almond Eater+3
👩🍳 Instructions
- Preheat Oven: Set your oven to 425°F (220°C).
- Cook Beef and Veggies: In a large oven-safe skillet over medium-high heat, spray with cooking spray and add olive oil. Add ground beef, diced bell pepper, zucchini, and the white parts of the green onions. Cook, breaking up the beef, until it’s no longer pink and the vegetables are tender, about 8 minutes.
- Add Seasonings and Sauce: Turn off the heat. Stir in chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of the shredded cheese. Mix until well combined.
- Incorporate Tortillas: Gently fold in the tortilla wedges, ensuring they’re evenly coated with the sauce mixture.The Real Food Dietitians
- Bake: Sprinkle the remaining 1 cup of cheese over the top. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and top with the green parts of the green onions, cilantro, diced tomatoes, avocado slices, and dollops of sour cream or Greek yogurt, if desired. Serve warm.
💡 Tips and Variations
- Tortilla Options: If not following a gluten-free diet, you can substitute corn tortillas with flour tortillas.
- Protein Alternatives: Ground turkey or chicken can be used in place of beef for a different flavor profile.Maebells
- Vegetable Add-ins: Feel free to add other vegetables like mushrooms or spinach to increase the nutrient content.
- Make-Ahead: Chop vegetables in advance and store them in the refrigerator for up to 3 days to streamline meal prep.
🧊 Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months.
- Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions until hot.
This Beef Skillet Enchiladas recipe is a versatile and satisfying meal that brings the comfort of traditional enchiladas to your table with minimal effort. Perfect for busy weeknights, it’s a dish the whole family will enjoy.