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This hearty beef skillet enchilada recipe transforms a classic Mexican dish into a convenient one-pan wonder. By skipping the rolling and baking steps of traditional enchiladas, you'll enjoy all those beloved flavors in half the time without sacrificing taste or satisfaction.
I created this recipe during a particularly hectic week when my family was craving enchiladas but I simply didn't have time for all the assembly. Now it's requested more often than traditional enchiladas because everyone loves how the tortillas soak up all the delicious sauce and seasonings.
Ingredients
- Ground beef: Provides lean protein and hearty flavor use 90% lean for the perfect balance of flavor and nutrition
- Red bell pepper: Adds sweet crunch and vibrant color choose one that feels firm and heavy for its size
- Zucchini: Incorporates extra vegetables without overwhelming the dish look for small to medium zucchini for the best flavor
- Green onions: Offer a milder onion flavor than regular onions select bunches with crisp green tops
- Chili powder, cumin, garlic powder, and oregano: Create that authentic enchilada flavor profile
- Enchilada sauce: Forms the saucy base that ties everything together homemade or store bought both work beautifully
- Black beans: Add fiber and plant protein rinse well to reduce sodium
- Corn: Adds sweet pops of flavor and texture fire roasted adds extra smokiness if available
- Corn tortillas: Cut into wedges replace the traditional rolled enchiladas choose sturdy ones that won't fall apart
- Mexican blend cheese: Creates that irresistible melty topping freshly shredded melts better than pre shredded
Step-by-Step Instructions
- Prepare the Skillet:
- Preheat your oven to 425°F and heat a large oven safe skillet over medium high heat. Add a small amount of oil to the hot pan before adding your protein and vegetables. This creates the foundation of flavors for your dish and prevents sticking.
- Cook the Beef and Vegetables:
- Add ground beef, bell pepper, zucchini, and white parts of green onions to the hot skillet. Break the meat into small pieces as it cooks, stirring occasionally for about 8 minutes. You want the beef fully browned and the vegetables tender but not mushy. The moisture from the vegetables helps keep the beef from drying out.
- Create the Enchilada Base:
- Turn off the heat and add all your seasonings, enchilada sauce, beans, corn, and a small portion of cheese. Stir everything thoroughly to combine. This is where the magic happens as all those flavors begin to meld together. The warm skillet will help the spices bloom and become more aromatic.
- Incorporate the Tortillas:
- Gently fold in the corn tortilla wedges, ensuring they get well coated with sauce and distributed throughout the mixture. Unlike traditional enchiladas, these pieces will soften in the sauce and absorb all those wonderful flavors while maintaining some texture.
- Bake to Perfection:
- Top the mixture with the remaining cheese and bake for 10 15 minutes until everything is hot and the cheese has melted to golden bubbly perfection. The oven time allows all the flavors to fully combine while creating that irresistible cheesy top layer.
- Garnish and Serve:
- Remove from the oven and add your favorite toppings like green onion tops, fresh cilantro, diced tomatoes, and avocado. Add dollops of sour cream if desired for creamy richness. The fresh garnishes provide bright contrast to the warm, savory enchilada base.
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The canned black beans are my secret weapon in this recipe. They not only add substantial nutrition, but they absorb the enchilada sauce and spices beautifully. My daughter who normally picks around beans in other dishes gobbles them up in this recipe because they take on all those Mexican flavors she loves.
Make Ahead and Storage
This enchilada skillet reheats exceptionally well, making it perfect for meal planning. After cooking, allow leftovers to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. The flavors actually intensify overnight as the spices have more time to meld. When reheating, add a splash of water or broth if the mixture seems dry, and warm gently in the microwave or on the stovetop.
Customizing Your Skillet Enchiladas
This recipe welcomes adaptations based on what you have available. Swap ground turkey or chicken for the beef to reduce calories further. No black beans? Try pinto or kidney beans instead. Vegetarians can replace the meat with an extra can of beans or crumbled tofu. For those who enjoy heat, add a diced jalapeño with the vegetables or stir in some chipotle peppers in adobo sauce. The recipe works beautifully with either red or green enchilada sauce, each providing a different but equally delicious flavor profile.
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Serving Suggestions
While this one pan meal is complete on its own, a few simple sides can round out your Mexican feast. A simple green salad with lime vinaigrette offers fresh contrast to the rich enchilada flavors. For heartier appetites, serve with cilantro lime rice to soak up extra sauce. Set out bowls of additional toppings like pickled jalapeños, lime wedges, hot sauce, and extra cheese so everyone can customize their portion. For a casual gathering, provide tortilla chips around the edges of the skillet for scooping.
Frequently Asked Questions
- → Can I use a homemade enchilada sauce?
Yes, you can make a quick homemade sauce using pantry staples like tomato paste, spices, and broth for a fresh touch.
- → Can flour tortillas be used instead of corn tortillas?
Absolutely, you can substitute flour tortillas if you don’t need a gluten-free version. Adjust cooking times slightly if needed.
- → What toppings go best with this dish?
Top with green onions, cilantro, avocado, diced tomatoes, and a dollop of sour cream for added flavor and freshness.
- → How can I make this dish spicier?
Add sliced jalapeños, extra chili powder, or a few dashes of hot sauce to increase the heat level.
- → Can I prepare this dish ahead of time?
You can assemble the dish and refrigerate it before baking. Then bake when ready to serve, adding a few minutes to the baking time.
- → What veggies can I substitute in this recipe?
You can swap zucchini with yellow squash or add more colorful bell peppers for variety.