Name: Beef Skillet Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: Cooking spray; ½ teaspoon olive oil; 1 lb lean ground beef; 1 small red bell pepper, diced small (about ¾ – 1 cup); 1 medium zucchini, diced small (about 1 ¾ – 2 cups); 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 (15 to 16 oz) jarred or canned red enchilada sauce; 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); 1 ½ cups shredded Mexican blend cheese, divided; Green onion tops; Fresh cilantro; Sour cream; Diced tomatoes; Diced or sliced avocado

Beef Skillet Enchiladas

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If you’re on the hunt for a fast and flavorful dinner option, Beef Skillet Enchiladas are your answer! This easy-to-make dish combines tender ground beef, vibrant vegetables, and melty cheese in a one-pan wonder that’s ready in just 40 minutes. Perfect for busy weeknights, these enchiladas are not only quick to prepare but also packed with protein and nutrients, making them a wholesome addition to your meal rotation. With the ability to customize ingredients based on your pantry staples, this family-friendly recipe will impress both kids and adults alike. Dive into this delicious Mexican-inspired comfort food and make it a staple at your dining table!

Author: Brielle
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 6
Category: Main
Method: Baking
Cuisine: Mexican

Ingredients

Scale

Cooking spray
½ teaspoon olive oil
1 lb lean ground beef
1 small red bell pepper, diced small (about ¾ – 1 cup)
1 medium zucchini, diced small (about 1 ¾ – 2 cups)
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 (15 to 16 oz) jarred or canned red enchilada sauce
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)
1 ½ cups shredded Mexican blend cheese, divided
Green onion tops
Fresh cilantro
Sour cream
Diced tomatoes
Diced or sliced avocado

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Instructions

Preheat oven to 425°F.
In a large oven-safe skillet over medium-high heat, spray cooking spray and add olive oil. Cook ground beef with diced bell pepper, zucchini, and white parts of green onions until no longer pink.
Stir in chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and half of the cheese until combined.
Gently fold in tortilla wedges until well coated.
Top with remaining cheese and bake for 10-15 minutes until bubbly.
Garnish with green onion tops, cilantro, diced tomatoes, and avocado before serving.

Nutrition

Serving Size: 1/6 of the dish (about 250g)
Calories: 380
Sugar: 4g
Sodium: 720mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 24g
Cholesterol: 80mg

Find it online: https://yumtreasure.com/beef-skillet-enchiladas/