Beef Skillet Enchiladas deliver all the bold flavors of traditional enchiladas without the hassle of rolling individual tortillas. I discovered this recipe on a Tuesday night when I needed dinner fast but still wanted something special.
I used to spend an hour making traditional enchiladas, carefully rolling each one and arranging them in a baking dish. Then one evening, with hungry kids asking “when’s dinner?”, I had a breakthrough. I started throwing everything into my cast iron skillet instead, layering tortilla wedges right into the sauce with seasoned beef and veggies. The result was pure magic in under 40 minutes. These Beef Skillet Enchiladas give you all those cheesy, saucy, satisfying flavors in a fraction of the time. Plus, cleanup is a breeze with just one pan to wash. My family requests this recipe at least twice a month now.
Let’s get started!
Table of Contents
Ingredients for Beef Skillet Enchiladas
I always keep lean ground beef in my freezer because it’s so versatile for quick weeknight dinners. For these Beef Skillet Enchiladas, I recommend using 90-93% lean beef for the best balance of flavor and nutrition without excess grease.
- Cooking spray
- ½ teaspoon olive oil (or avocado oil)
- 1 lb lean ground beef (90-93% lean) – I prefer 93% lean for less draining
- 1 small red bell pepper (diced small, about ¾-1 cup)
- 1 medium zucchini (diced small, about 1¾-2 cups) – Pro tip: dice it small so it cooks evenly with the beef
- 6 green onions (thinly sliced, white/light green and dark green parts separated)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups jarred or canned red enchilada sauce (15 to 16 oz) – I usually use Old El Paso or Siete brand
- 1 (15 oz) can black beans (rinsed and drained)
- 1 cup frozen corn (fire roasted or regular)
- 8 (6-inch) corn tortillas (each cut into 6 wedges, about 8 ounces total) – In my experience, corn tortillas hold up better than flour in this dish
- 1½ cups shredded Mexican blend cheese (divided)
For garnish:
- Green onion tops
- Fresh cilantro
- Sour cream or Greek yogurt
- Diced tomatoes
- Diced or sliced avocado
- Jalapeño slices (optional)
Step-by-Step Instructions
I recommend using an oven-safe skillet for this recipe so you can go straight from stovetop to oven without transferring anything. A cast iron skillet works perfectly and helps create a nice bubbly, golden cheese topping.
Step 1: Preheat your oven to 425°F. Place a large oven-safe skillet over medium-high heat. Once hot, spray with cooking spray then add the oil and swirl to coat the bottom. Add the ground beef, diced bell pepper, zucchini, and the white and light green parts of the green onions. Break up the meat with a spatula and cook for 8 minutes, stirring occasionally, until the beef is no longer pink and the zucchini is tender. The vegetables should be softened and the meat should be nicely browned.
Step 2: Turn off the heat. Add the chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of the shredded cheese. Stir everything together until well combined. The mixture should look saucy and smell amazing with all those spices.
Step 3: Gently fold in the corn tortilla wedges, making sure they’re well coated with sauce and dispersed evenly throughout the beef mixture. Don’t worry if some tortilla pieces stick up, they’ll soften as they bake.
Step 4: Sprinkle the remaining 1 cup shredded cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 10-15 minutes until the cheese is melted and bubbly with golden spots.
Step 5: Carefully remove the hot skillet from the oven using oven mitts. Sprinkle with the reserved dark green parts of the sliced green onions, fresh cilantro, diced tomatoes, and avocado. Serve immediately with dollops of sour cream or Greek yogurt if desired.
Perfect Pairings for Beef Skillet Enchiladas
These skillet enchiladas are hearty and filling on their own, but adding a few fresh sides balances the richness and creates a complete Mexican-inspired feast.
Mexican Rice: Fluffy coconut lime chicken and rice style rice or traditional Mexican rice adds substance and soaks up the extra enchilada sauce beautifully. The mild rice flavor balances the bold spices perfectly.
Fresh Side Salad: A crisp green salad with lime vinaigrette provides a refreshing contrast to the warm, cheesy enchiladas. Try our Mediterranean chickpea salad for extra protein and fiber. The cool, crunchy texture is essential for balance.
Refried Beans: Creamy refried beans add extra protein and fiber while complementing the Mexican flavors. They’re also budget-friendly and filling. For another bean option, check out sweet potato and black bean tacos.
Tortilla Chips and Guacamole: Crispy tortilla chips with fresh guacamole or store-bought queso adds a fun appetizer element. The crunch factor makes the meal more satisfying.
Elote (Mexican Street Corn): Grilled or roasted corn with lime, cotija cheese, and chili powder echoes the corn already in the dish while adding a charred, smoky element that enhances the overall flavor profile.
Make-Ahead and Storage Tips
Store leftover Beef Skillet Enchiladas in an airtight container in the refrigerator for up to 5 days. The flavors actually improve overnight as everything melds together. I recommend storing the fresh toppings like avocado, cilantro, and sour cream separately to maintain their freshness and texture.
For freezing, transfer cooled enchiladas to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat either in the oven at 350°F for 15-20 minutes or on the stovetop over medium heat, stirring occasionally. Add a splash of water or extra enchilada sauce if the mixture seems dry.
Pro tip: save time by chopping the zucchini, bell pepper, and onions ahead of time. Store prepped veggies in an airtight container in the refrigerator for up to 3 days. This makes weeknight assembly even faster. For similar one-pan dinners, try our taco rice bowl, cheesy taco pasta, or Mexican ground beef and potato skillet. You could also try ground beef enchiladas for a traditional rolled version or chicken enchiladas for a chicken alternative.
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes! Flour tortillas work well if you don’t need a gluten-free recipe. They’ll create a slightly softer texture. Cut them into wedges the same way you would corn tortillas.
How do I reduce the sodium in this recipe?
Use no-salt-added canned black beans and make homemade enchilada sauce with reduced sodium, or look for low-sodium enchilada sauce at the store. You can also use less cheese or choose a reduced-sodium cheese option.
Can I make this ahead for meal prep?
Absolutely! Prepare the entire recipe through Step 3, then cover and refrigerate for up to 24 hours. When ready to serve, top with cheese and bake as directed, adding 5 extra minutes to account for the cold start.
Beef Skillet Enchiladas (Easy One-Pan Recipe)
Ingredients
Equipment
Method
- 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.
- Turn off heat. Add chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and half cup shredded cheese. Stir well to combine.
- Gently fold in corn tortilla wedges so tortillas are well coated with sauce and dispersed evenly throughout the meat mixture.
- Sprinkle remaining 1 cup shredded cheese over top and bake until cheese is melted and bubbly, about 10-15 minutes.
- 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.
