Can I make these beef skillet enchiladas ahead of time?

Yes! You can prepare the dish up to the baking step and store it covered in the refrigerator for up to 24 hours . When ready to bake, let it sit at room temperature for 10 minutes before baking as directed.

What type of ground beef is best for this recipe?

For a healthier option, use 90/10 or 93/7 lean ground beef . If using a fattier blend, drain excess grease after browning to prevent the dish from becoming too oily.

Can I substitute corn tortillas with flour tortillas?

Yes, but corn tortillas hold up better in enchilada-style dishes as they absorb the sauce well. Flour tortillas will result in a softer texture after baking.

How do I make this dish spicier?

To add heat, mix in diced jalapeños , use a spicier enchilada sauce , or add a pinch of cayenne pepper . You can also serve it with hot sauce or crushed red pepper flakes .

Can I make this recipe vegetarian?

Absolutely! Substitute the ground beef with plant-based crumbles , extra black beans , or cooked lentils for a delicious vegetarian twist.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days . Reheat in the microwave for 1-2 minutes or warm in a skillet over medium heat until heated through. You can also reheat in the oven at 350°F for 10-15 minutes .

Beef Skillet Enchiladas

Description

A quick & easy one-pan beef enchilada skillet packed with bold flavors, high in protein, and gluten-free.

Ingredients

Scale

1 tbsp olive oil
1 lb lean ground beef (90-93% lean)
1 red bell pepper, diced
1 zucchini, diced
3 green onions, chopped
1/2 cup frozen corn
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1 cup red enchilada sauce
1 cup black beans, drained and rinsed
4 small corn tortillas, cut into wedges
1 cup shredded Mexican cheese blend
Optional toppings: sour cream, avocado, diced tomatoes, fresh cilantro, jalapeño slices, red onion

Instructions

Preheat oven to 425°F.
Heat oil in an oven-safe skillet over medium-high heat. Add ground beef, bell pepper, zucchini, and green onions. Cook for about 8 minutes, breaking apart beef until browned.
Stir in chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of cheese.
Gently mix in tortilla wedges so they are evenly coated.
Sprinkle remaining cheese on top and bake for 10-15 minutes until melted and bubbly.
Remove from oven and top with fresh cilantro, diced avocado, sour cream, and tomatoes. Serve warm.

Notes

For a spicier kick, add diced jalapeños, use a spicier enchilada sauce, or add a pinch of cayenne pepper. Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet
Cuisine: Mexican

Nutrition

Serving Size: 1 portion
Calories: 420
Sugar: 6g
Sodium: 720mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 7g
Protein: 30g
Cholesterol: 70mg

Keywords: beef enchiladas, skillet dinner, one-pan meal, gluten-free enchiladas