Skip the rolling and layering—these Ground Beef Skillet Enchiladas bring all the bold, savory flavors of traditional enchiladas in a quick, one-pan meal. Made with lean ground beef, hearty black beans, colorful veggies, and melty cheese, this easy recipe comes together on the stovetop in just 15 minutes of prep. It’s the ultimate weeknight dinner: gluten-free, protein-packed, and completely family-approved.
Whether it’s on your meal plan or thrown together on a busy night, this skillet enchilada dinner is one you’ll come back to again and again
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Why You’ll Love This Recipe
- Quick & Easy: 15 minutes of prep, one skillet, and no rolling tortillas.
- Wholesome Ingredients: Made with lean beef, fresh veggies, black beans, and corn tortillas.
- Family-Friendly: Add your favorite toppings for a dish everyone will love.
- Great for Leftovers: Reheats beautifully and can be frozen for future meals.
- Gluten-Free: Made with corn tortillas and naturally gluten-free ingredients.
Ingredients You’ll Need
Beef & Veggies:
- Olive oil – or use avocado oil
- Lean ground beef – 90–93% lean
- Red bell pepper – diced small
- Zucchini – diced small
- Green onions – white/light and dark green parts separated
Flavor & Sauce:
- Chili powder, cumin, garlic powder, oregano – classic enchilada spices
- Red enchilada sauce – store-bought or homemade
- Black beans – rinsed and drained
- Frozen corn – fire-roasted or regular
Tortillas & Cheese:
- Corn tortillas – cut into wedges
- Mexican cheese blend – or cheddar or Monterey Jack
Toppings:
- Sliced green onions, fresh cilantro, sour cream or Greek yogurt, diced tomatoes, avocado slices, red onion, jalapeños, or tortilla strips
How to Make Ground Beef Skillet Enchiladas
- Preheat the Oven: Set your oven to 425℉.
- Sauté the Beef & Veggies: In a large oven-safe skillet, heat oil over medium-high heat. Add the ground beef, red bell pepper, zucchini, and white/light green onions. Cook for about 8 minutes, breaking up the beef as it browns.
- Add Flavor & Sauce: Turn off the heat. Stir in chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of shredded cheese.
- Mix in Tortillas: Gently fold in the corn tortilla wedges until everything is coated and combined.
- Top & Bake: Sprinkle the remaining cheese over the top. Transfer the skillet to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
- Finish with Toppings: Remove from the oven and garnish with green onion tops, cilantro, avocado, tomatoes, and sour cream.
Tips from the Dietitian
Registered Dietitian Jess recommends:
- Use flour tortillas if gluten-free isn’t a concern.
- Lower the sodium by using no-salt-added beans and homemade enchilada sauce.
- Meal prep friendly: Chop veggies ahead of time and store in the fridge for up to 3 days.
- Top it your way with fresh herbs, creamy toppings, and a squeeze of lime juice.
Storage & Freezing
- Store Leftovers: In an airtight container in the refrigerator for up to 5 days.
- Freeze for Later: Store in a freezer-safe container for up to 3 months. Thaw and reheat in the oven or on the stovetop.
Our Favorite Enchilada Sauces
Not sure what sauce to use? Try:
- Siete Red Enchilada Sauce
- Old El Paso Red Sauce
- Or make your own with our Easy Homemade Enchilada Sauce recipe!
Nutrition Highlights (per serving)
- High in protein
- Balanced with fiber and veggies
- Naturally gluten-free
- Great for hearty, satisfying dinners
Make Dinner Easy Tonight!
This quick Ground Beef Skillet Enchilada recipe is a lifesaver on busy nights. It’s everything you love about enchiladas—savory beef, saucy tortillas, melty cheese—without the extra time or hassle.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 6
Beef Skillet Enchiladas
- 1 tsp olive oil
- 1 lb lean ground beef
- 1 small red bell pepper, diced
- 1 medium zucchini, diced
- 6 green onions, sliced (white and green parts separated)
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp dried oregano
- 2 cups red enchilada sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 8 corn tortillas, cut into wedges
- 1½ cups shredded Mexican cheese blend
- Toppings: green onion tops, cilantro, sour cream, diced tomatoes, avocado
Instructions:
- Preheat oven to 425°F. Heat a large oven-safe skillet over medium-high. Spray with cooking spray, add oil.
- Cook ground beef, bell pepper, zucchini, and white parts of green onions until beef is no longer pink and veggies are tender (~8 mins).
- Turn off heat. Stir in chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup cheese.
- Fold in tortilla wedges to coat evenly.
- Top with remaining cheese. Bake 10-15 minutes until cheese melts and bubbles.
- Garnish with green onion tops, cilantro, tomatoes, avocado, and sour cream. Serve warm.