--- title: "Cheesy Beef Skillet Enchiladas: Your New Favorite One-Pan Wonder!" id: "21737" type: "post" slug: "beef-skillet-enchiladas" published_at: "2026-04-25T13:06:16+00:00" modified_at: "2026-05-23T13:15:25+00:00" url: "https://www.crumbrecipes.com/beef-skillet-enchiladas/" markdown_url: "https://www.crumbrecipes.com/beef-skillet-enchiladas.md" excerpt: "These Cheesy Beef Skillet Enchiladas take about 30 minutes to prepare and serve 4. The Story Behind This recipe deconstructs traditional enchiladas into a fast, one-pan meal using ground beef, ... Learn more" taxonomy_category: - "Dinner" --- Table of Contents [Toggle](#) [Jump to Recipe](#recipe) [Print Recipe](https://www.crumbrecipes.com/wprm_print/cheesy-beef-skillet-enchiladas) These **Cheesy Beef Skillet Enchiladas** take about 30 minutes to prepare and serve 4. ## The Story Behind This recipe deconstructs traditional enchiladas into a fast, one-pan meal using ground beef, enchilada sauce, and corn tortillas. ## 5 Reasons You’ll Love This Recipe - **One-pan wonder**: Less cleanup? Yes, please! - **Quick and easy**: Perfect for weeknight dinners or unexpected guests. - **Flavor overload**: With spices and toppings, each bite is a fiesta! - **Customizable**: Make it your own with different veggies or proteins. - **Crowd-pleaser**: Friends and family will keep asking for seconds! ## Ingredients You’ll Need Ready to roll? Here’s your shopping list: | Ingredient | Quantity | Notes with Alternatives | | --- | --- | --- | | Cooking spray | As needed | Just to coat the pan | | Olive oil | ½ teaspoon | For sautéing | | Lean ground beef | 1 lb | Can also substitute with turkey or chicken | | Red bell pepper | 1 small | Diced small (about ¾ – 1 cup); Adds sweetness and color | | Zucchini | 1 medium | Diced small (about 1 ¾ – 2 cups); For extra nutrients | | Green onions | 6 | Thinly sliced; separate white and green parts | | Chili powder | 1 teaspoon | Brings the spice! | | Ground cumin | 1 teaspoon | Adds warmth | | Garlic powder | ½ teaspoon | Because garlic makes everything better | | Dried oregano | ½ teaspoon | For that earthy flavor | | Red enchilada sauce | 2 cups (15-16 oz) | Jarred or canned is perfectly fine | | Black beans | 1 (15 oz) can | Rinsed and drained; adds protein and texture | | Frozen corn | 1 cup | Use fire-roasted corn if you can find it | | Corn tortillas | 8 (6-inch) | Cut into 6 wedges each (about 8 oz total) | | Shredded Mexican blend cheese | 1 ½ cups | Divided; for melting and topping | | Optional Garnishes | To taste | Green onion tops, cilantro, sour cream, tomatoes, avocado | ## How to Make It (Step-by-Step) ### STEP 1 Preheat the oven to **425℉**. Place a large oven-safe skillet over medium-high heat. Spray the skillet with cooking spray then add the olive oil and swirl to coat. ### STEP 2 Add the **ground beef**, **bell pepper**, **zucchini**, and **green onions** (white/light green parts). Break up the meat with a spatula and cook for about **8 minutes**, stirring occasionally until the meat is no longer pink and the zucchini is tender. [You Might Also Like : Creamy Gnocchi with Spinach Feta](https://www.crumbrecipes.com/creamy-gnocchi-with-spinach-feta/) ### STEP 3 Turn off the heat. Add the **chili powder**, **garlic powder**, **oregano**, **enchilada sauce**, **black beans**, and **corn**. Stir well to combine. ### STEP 4 Gently fold in the corn tortilla wedges so they’re well coated with sauce and evenly dispersed throughout the meat mixture. ### STEP 5 Sprinkle with the remaining **1 cup** of shredded cheese and bake until the cheese is melted and bubbly, about **10-15 minutes**. ### STEP 6 Remove the skillet from the oven and garnish with sliced green onions (dark parts), cilantro, tomatoes, and avocado. Serve with dollops of sour cream, if desired. ## Pro Tips for the Best Results - **Don’t skip on the cheese**: Seriously, more cheese = more happiness. - **Let it cool slightly before serving**: You don’t want your mouth to be scorched, right? - **Use a cast iron skillet**: If you’ve got one, it’ll keep everything nice and warm. - **Chop your veggies small**: This helps them cook evenly and blend in nicely. - **Customize your protein**: Ground turkey, chicken, or even beans for a meat-free option work wonders. ## Fun Variations & Topping Ideas ### Variations: - **Spice it up**: Add jalapeños or a dash of hot sauce for that extra kick. - **Veggie-packed**: Toss in some spinach or mushrooms for more nutrients. - **Swap the meat**: Try ground turkey or use extra beans for a vegetarian option! ### Toppings: - **Sliced jalapeños**: For those who like it hot 🔥. - **Cotija cheese**: Because it’s fancy like that. - **Lime wedges**: A splash of lime takes it to the next level. ## Storing and Reheating ### Storing: Store any leftovers in an airtight container in the fridge for up to **3 days**. ### Reheating: Simply pop it in the microwave or warm it up in a skillet over low heat until heated through. ## Leftover Ideas Got leftovers? Toss them in an omelet, mix into a burrito, or even serve over rice for a quick lunch! ## Frequently Asked Questions (FAQ) ### How do I make this dish vegetarian? Just swap out the beef for black beans or lentils, and you’re good to go! [You Might Also Like : Irish Cast Iron Skillet Corned Beef Colcannon Casserole](https://www.crumbrecipes.com/irish-corned-beef-colcannon-casserole/) ### Can I freeze these enchiladas? Yes! Freeze before baking. Just pop it in the oven when you’re ready to enjoy! ### What can I use instead of corn tortillas? Flour tortillas work too, though they create a different texture. Just keep an eye on them while baking! ## Conclusion These Cheesy Beef Skillet Enchiladas are an efficient option for dinner. For additional ideas, read about these [Beef Skillet Enchiladas](https://therealfooddietitians.com/beef-skillet-enchiladas/) . ## Cheesy Beef Skillet Enchiladas This one-pan Cheesy Beef Skillet Enchiladas recipe is a quick and easy solution to your weeknight dinner needs, packed with flavors and perfect for 4 servings. [Print Recipe](https://www.crumbrecipes.com/wprm_print/cheesy-beef-skillet-enchiladas) [Pin Recipe](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fwww.crumbrecipes.com%2Fbeef-skillet-enchiladas%2F&media=https%3A%2F%2Fwww.crumbrecipes.com%2Fwp-content%2Fuploads%2F2026%2F04%2Fbeef-skillet-enchiladas-2026-04-25-124823-1024x576-1.webp&description=Cheesy+Beef+Skillet+Enchiladas&is_video=false) Prep Time 15 minutes mins Cook Time 15 minutes mins Total Time 30 minutes mins Servings: 4 servings Course: Dinner, Main Course Cuisine: Mexican Calories: 500 [Ingredients](#recipe-21759-ingredients) [Method](#recipe-21759-instructions) [Notes](#recipe-21759-notes) ### Ingredients For cooking - As neededCooking sprayJust to coat the pan - 0.5teaspoonOlive oilFor sautéing - 1lbLean ground beefCan also substitute with turkey or chicken - 1smallRed bell pepper, dicedAdds sweetness and color (about ¾ – 1 cup) - 1mediumZucchini, dicedFor extra nutrients (about 1 ¾ – 2 cups) - 6Green onions, thinly slicedWhite/light green and dark green parts separated For seasoning - 1teaspoonChili powderBrings the spice! - 1teaspoonGround cuminAdds warmth - 0.5teaspoonGarlic powderBecause garlic makes everything better - 0.5teaspoonDried oreganoFor that earthy flavor For assembly - 2cupsRed enchilada sauceGet the jarred or canned kind, no judgment! - 1can (15 oz)Black beans, rinsed and drainedFor protein and texture - 1cupFrozen cornFire-roasted corn if you can find it! - 8pieces (6-inch)Corn tortillas, each cut into 6 wedgesAh, the vehicle for deliciousness! - 1.5cupsShredded Mexican blend cheese, dividedTo ooze out during cooking For garnish - As desiredGreen onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocadoBecause why not? ### Method Preparation 1. Preheat the oven to 425℉. Place a large oven-safe skillet over medium-high heat. Spray the skillet with cooking spray then add the olive oil and swirl to coat. 2. Add the ground beef, bell pepper, zucchini, and green onions (white/light green parts). Break up the meat with a spatula and cook for about 8 minutes, stirring occasionally until the meat is no longer pink and the zucchini is tender. Assembly 1. Turn off the heat. Add the chili powder, garlic powder, oregano, enchilada sauce, black beans, and corn. Stir well to combine. 2. Gently fold in the corn tortilla wedges so they’re well coated with sauce and evenly dispersed throughout the meat mixture. 3. Sprinkle with the remaining 1 cup of shredded cheese and bake until the cheese is melted and bubbly, about 10-15 minutes. Serving 1. Remove the skillet from the oven and garnish with sliced green onions (dark parts), cilantro, tomatoes, and avocado. Serve with dollops of sour cream, if desired. ### Notes Don’t skip on the cheese for more happiness. Let it cool slightly before serving. Use a cast iron skillet for better heat retention. Chop your veggies small for even cooking. Customize your protein as desired. 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