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Beef skillet enchiladas with melted cheese, ground beef, black beans and corn tortillas in cast iron pan

Beef Skillet Enchiladas (Easy One-Pan Recipe)

Get all those enchilada flavors you love in one skillet with lean ground beef, veggies, black beans, corn, and melted cheese
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 371
Ingredients Equipment Method Notes

Ingredients
  

  • cooking spray
  • 0.5 teaspoon olive oil may sub avocado oil
  • 1 lb lean ground beef 90-93% lean
  • 1 small red bell pepper diced small, about 3/4-1 cup
  • 1 medium zucchini diced small, about 1 3/4-2 cups
  • 6 green onions thinly sliced, white/light green and dark green parts separated
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • 2 cups red enchilada sauce jarred or canned, 15 to 16 oz
  • 1 can black beans 15 oz, rinsed and drained
  • 1 cup frozen corn fire roasted or regular
  • 8 corn tortillas 6-inch, each cut into 6 wedges, about 8 ounces total
  • 1.5 cups shredded Mexican blend cheese divided
  • toppings green onion tops, cilantro, sour cream, tomatoes, avocado

Equipment

  • Large oven-safe skillet or cast iron skillet
  • Spatula
  • Knife and cutting board

Method
 

  1. Preheat oven to 425°F. Place large oven-safe skillet over medium-high heat. When hot, spray with cooking spray then add oil and swirl to coat. Add ground beef, bell pepper, zucchini, and white/light green parts of green onions. Break up meat with spatula and cook for 8 minutes, stirring occasionally, until meat is no longer pink and zucchini is tender.
  2. Turn off heat. Add chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and half cup shredded cheese. Stir well to combine.
  3. Gently fold in corn tortilla wedges so tortillas are well coated with sauce and dispersed evenly throughout the meat mixture.
  4. Sprinkle remaining 1 cup shredded cheese over top and bake until cheese is melted and bubbly, about 10-15 minutes.
  5. Remove skillet from oven using oven mitts and sprinkle with sliced green onions (dark parts), cilantro, tomatoes, and avocado. Serve with dollops of sour cream if desired.

Notes

For red enchilada sauce, use Siete (1 jar) or Old El Paso (1.5 cans of 10 oz each), or make homemade. May use green enchilada sauce instead. May use flour tortillas instead of corn tortillas if not needing gluten-free. May substitute pinto beans for black beans. May substitute cheddar or Monterey Jack for Mexican cheese blend. Save time by prepping vegetables up to 3 days ahead.