Name: Beef Skillet Enchiladas
Prep time: 15 min
Cook time: 25 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 (¾ – 1 cup); 1 medium zucchini, diced (1¾ – 2 cups); 6 green onions, 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 red enchilada sauce (jarred or canned); 1 can (15 oz) black beans, rinsed and drained; 1 cup frozen corn; 8 corn tortillas, cut into wedges; 1½ cups shredded Mexican blend cheese

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Weeknight Wonder: Beef Skillet Enchiladas That’ll Change Your Life

Okay, so do you ever just feel like you need a hug in food form? I mean, we all have those days where we’re like, “Ugh, what’s for dinner?” and then the universe delivers this one-pan miracle. Seriously, these Beef Skillet Enchiladas are the answer to all your weeknight woes—flavor-packed, quick to whip up, and they’ll make you look like a culinary genius.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

So, picture this: you’re in the grocery store, and you’re like, “What do I need?” Here’s the deal—grab some lean ground beef (1 lb), a small red bell pepper (about ¾–1 cup diced), and a medium zucchini (more veggies, yay!). Then, you’ll need some green onions (6, but separate the white/light green parts from the dark green). Oh, and don’t forget the spices: chili powder, garlic powder, ground cumin, and oregano. Sounds like a lot, but trust me, it’s just a few shakes.

Now, for the sauce, you can go jarred or canned with red enchilada sauce—just make sure it’s around 15-16 oz (I’ve made the mistake of getting the tiny jar, and it was a disaster. Not enough sauce!). You’ll also need black beans (1 can), some frozen corn (about a cup), and corn tortillas (8 of the 6-inch ones, cut into wedges). Lastly, cheese—1 ½ cups Mexican blend, cause, duh, cheese.

And you’re good to go!

So Here’s Why I Make This Constantly

Okay, quick story time. So, one night, I was home alone after a long week (like, “please just hand me a pizza and let me wallow” kind of night). But I remembered I had all these ingredients, and I was like, “Let’s see what happens.” I whipped this up, and the smell? OMG, it was like a fiesta in my kitchen! I sat down with a giant bowl of it, and I just felt—happy. Like, it’s a hug in a bowl, you know? Plus, it’s super easy to customize if you’re feeling spicy or want to throw in some other veggies. I swear, this dish has saved my sanity more times than I can count.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Listen, the key here is really how you fold in those corn tortilla wedges. Seriously, don’t just toss them in—gently fold them so they soak up all that saucy goodness. You want them to mingle nicely! It makes the whole dish way better, trust me.

Don’t Mess This Up (My Top Tips)

1. Check your beef: Make sure it’s brown and crumbly! No one likes pink beef (I’ve made that mistake—totally ruined my dish).

2. Sauce it up: Don’t skimp on the enchilada sauce! You want a gooey, cheesy masterpiece, not a dry mess.

3. Oven time: Start checking the cheese around the 10-minute mark. You know your oven, so don’t let it turn into a bubbling volcano.

How to Keep Them From Disappearing (Or, How to Store Them)

Honestly, I don’t know if you’ll have leftovers, but if you do, pop them in an airtight container. They’ll chill in the fridge for about 3 days. Just reheat in the oven or microwave until it’s nice and warm again. But like, good luck with leftovers…they’re usually gone before you can even think about storing them.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re into this kind of magic, you might also love my quick Chicken Fajitas or the 30-Minute Taco Soup. Both are fab for busy nights!

So, what’s your go-to quick dinner? I need more ideas for those days when I’m in a food rut! 💖

Beef Skillet Enchiladas

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Beef Skillet Enchiladas are a quick and delicious twist on the classic enchilada. This one-pan dish takes just 40 minutes to prepare and cook, making it perfect for busy weeknights. Packed with lean ground beef, colorful veggies, black beans, and corn, this recipe is not only high in protein but also gluten-free and budget-friendly. Top it off with melted cheese and fresh garnishes for a wholesome meal the whole family will love.

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 6 (8 cups total) 1x
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 (¾ – 1 cup)
1 medium zucchini, diced (1¾ – 2 cups)
6 green onions, 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 red enchilada sauce (jarred or canned)
1 can (15 oz) black beans, rinsed and drained
1 cup frozen corn
8 corn tortillas, cut into wedges
1½ cups shredded Mexican blend cheese

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Instructions

Preheat oven to 425°F. In a large oven-safe skillet over medium-high heat, spray with cooking spray and add olive oil. Cook ground beef, bell pepper, zucchini, and white/light green onions for about 8 minutes until meat is browned and zucchini is tender.
Turn off heat; stir in chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup cheese.
Fold in tortilla wedges until coated with sauce.
Sprinkle remaining cheese on top and bake for 10-15 minutes until bubbly.
Garnish with dark green onions, cilantro, tomatoes, and avocado. Serve with sour cream if desired.