Introduction
If you’re craving the cozy flavors of enchiladas but short on time and patience, this Ground Beef Skillet Enchiladas recipe is your dinner lifesaver. All the cheesy, saucy, and spicy goodness of traditional enchiladas, minus the rolling and baking fuss. It’s a simple stovetop dinner that’s made in one skillet and comes together with just 15 minutes of prep time. Trust me, this one’s a weeknight staple.
Reasons to Love This Ground Beef Skillet Enchiladas Recipe
There are plenty of reasons to bookmark this recipe right now:
-
Super quick to prepare – With minimal chopping and just one pan, dinner’s on the table in under an hour.
-
Comfort food with a healthy twist – Made with lean ground beef, veggies, and gluten-free tortillas.
-
No rolling required – Everything gets tossed together in one skillet, then baked to melty perfection.
-
Family-approved – Even picky eaters love it, especially with customizable toppings.
-
Great for meal prep – Reheats beautifully, making it perfect for leftovers or packed lunches.
Ingredients You’ll Need
Here’s what you’ll need to make this skillet meal shine:
-
Olive oil or avocado oil – To sauté the beef and veggies.
-
Lean ground beef (90-93% lean) – A high-quality protein and flavorful base.
-
Red bell pepper and zucchini – Adds color and nutrients.
-
Green onions – For a punch of freshness and light onion flavor.
-
Frozen corn – No need to thaw; it brings a natural sweetness.
-
Black beans – Adds fiber and heartiness.
-
Corn tortillas – Naturally gluten-free and hold up well in the skillet.
-
Red enchilada sauce – Store-bought or homemade.
-
Chili powder, cumin, garlic powder, oregano – Classic enchilada spices.
-
Mexican cheese blend – Melts perfectly and adds rich creaminess.
-
Toppings – Sour cream, avocado, cilantro, tomatoes, jalapeños, tortilla strips, red onions.
Possible Ingredient Additions and Substitutions
Make it your own! Here are some smart swaps and additions:
-
No black beans? Use pinto or kidney beans.
-
No zucchini? Try mushrooms or spinach instead.
-
Want it spicier? Add diced green chilies or a splash of hot sauce.
-
No corn tortillas? Flour tortillas work if gluten isn’t a concern.
-
Dairy-free? Use plant-based cheese or skip the cheese altogether.
-
Meat-free? Swap ground beef with lentils or plant-based crumbles.
Tools You’ll Need
Minimal tools make this recipe easy-peasy:
-
A large oven-safe skillet (cast iron is ideal)
-
Spatula or wooden spoon for stirring
-
Measuring spoons and cups
-
Oven mitts (the skillet gets hot!)
-
Cutting board and knife
Step-by-Step Instructions
Follow these steps for dinner success:
-
-
Preheat the oven to 375°F.
-
Heat your skillet over medium-high and add the oil.
-
Add the ground beef and cook, breaking it up until no longer pink.
-
Toss in the chopped veggies – bell pepper, zucchini, green onions, and frozen corn. Cook until soft.
-
Turn off the heat and stir in the spices, enchilada sauce, black beans, and half of the shredded cheese.
-
Fold in corn tortilla pieces gently so they don’t break apart completely.
-
Sprinkle the remaining cheese on top.
-
Bake in the oven for 10-12 minutes until bubbly and melty.
-
Garnish with your favorite toppings and serve hot!
-
What to Serve with Ground Beef Skillet Enchiladas
These skillet enchiladas are satisfying on their own, but here are a few delicious sides:
-
Mexican rice or cilantro lime rice
-
Refried beans or charro beans
-
A simple side salad with lime vinaigrette
-
Chips and fresh guacamole
-
Pickled jalapeños or escabeche vegetables
How to Store Ground Beef Skillet Enchiladas
Let leftovers cool, then:
-
Transfer to an airtight container
-
Refrigerate for up to 5 days
-
Reheat on the stovetop over low heat or pop it in the microwave for a minute or two.
Can I Freeze Ground Beef Skillet Enchiladas?
Absolutely! Here’s how:
-
Cool completely.
-
Place in a freezer-safe container or bag.
-
Label and freeze for up to 3 months.
-
Thaw overnight in the fridge before reheating.
Frequently Asked Questions (FAQ)
Can I make this ahead of time?
Yes! Assemble everything in the skillet, cover, and refrigerate for up to 24 hours before baking.
Is this recipe spicy?
Not overly! It’s mild as written, but you can crank up the heat with jalapeños or hot sauce.
What kind of enchilada sauce should I use?
Siete and Old El Paso both make great store-bought options. Or make your own with tomato paste and spices.
Can I make it vegetarian?
Totally. Just skip the beef and use beans or a meat alternative like lentils or crumbled tofu.
What’s the best cheese to use?
Mexican blend melts beautifully, but cheddar or Monterey Jack work great too.
Two Resources
Nutritional Information
This dish is a powerhouse of balanced nutrition:
-
High protein from lean ground beef and beans
-
Fiber-rich thanks to black beans, veggies, and corn tortillas
-
Good source of iron, zinc, and B vitamins
-
Naturally gluten-free when using corn tortillas
Conclusion
This Ground Beef Skillet Enchiladas recipe hits all the right notes – comforting, flavorful, fast, and wholesome. It’s the type of dinner you’ll find yourself making again and again because it just works. Simple ingredients, bold flavor, minimal cleanup.
Print
Beef Skillet Enchiladas
- Total Time: 45min
- Yield: 6servings
- Diet: Gluten Free
Description
If you’re craving the cozy flavors of enchiladas but short on time and patience, this Ground Beef Skillet Enchiladas recipe is your dinner lifesaver. All the cheesy, saucy, and spicy goodness of traditional enchiladas, minus the rolling and baking fuss. It’s a simple stovetop dinner that’s made in one skillet and comes together with just 15 minutes of prep time. Trust me, this one’s a weeknight staple.
Ingredients
-
Beef substitutes: Swap beef for ground turkey or chicken if you prefer.
-
Beans: Pinto beans, kidney beans, or even lentils work well.
-
Cheese: Use any melting cheese—mozzarella, pepper jack, or a vegan cheese if dairy-free.
-
Tortillas: Flour tortillas can be used if you don’t need the recipe to be gluten-free.
-
Sauce: Green enchilada sauce adds a tangy, vibrant twist.
Instructions
Set it to 375°F (190°C) so it’s ready once you finish assembling everything.
Place your skillet over medium-high heat. Add oil, then the ground beef, diced pepper, zucchini, and green onions. Break the meat apart and cook until the beef is browned and the veggies soften.
Turn off the heat. Sprinkle in chili powder, cumin, garlic powder, and oregano. Pour in your enchilada sauce and stir in black beans and frozen corn. Toss gently.
Fold in the corn tortilla wedges until everything is well coated.
Sprinkle shredded cheese over the skillet and place it in the oven for 10–15 minutes, until the cheese is melted and bubbly.
Add your favorite toppings—like avocado, sour cream, cilantro, or jalapeños—and dig in while it’s hot.
Notes
-
Add rice or quinoa to stretch the dish further for larger families or meal prep.
-
Prep ahead by chopping all vegetables in advance and storing them in the fridge for up to 3 days.
- Prep Time: 15min
- Cook Time: 25min
- Category: Dinner,main course
- Method: Skillet, Oven-Baked
- Cuisine: mexican-inspired
Nutrition
- Serving Size: 1 generous portion (approx. 1/6 of the recipe)
- Calories: 435kcal
- Sugar: 5g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 29g
- Cholesterol: 76mg