Description
This hearty skillet meal is everything you love about enchiladas—without the rolling or baking. Made with lean beef, fresh veggies, corn tortillas, and a bold enchilada sauce, it’s a one-pan dinner that brings comfort and flavor with minimal cleanup. Perfect for busy nights or anytime you want a fiesta on a fork.
Ingredients
• Cooking spray
• 1/2 tsp 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, thinly sliced (whites/light green and tops separated)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 2 cups red enchilada sauce (jarred or canned)
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen corn (fire-roasted or regular)
• 8 (6-inch) corn tortillas, cut into wedges
• 1 1/2 cups shredded Mexican blend cheese, divided
Optional Garnishes
• Green onion tops
• Fresh cilantro
• Sour cream
• Diced tomatoes
• Avocado slices or cubes
Instructions
Spray a large skillet with cooking spray and heat olive oil over medium heat.
Add ground beef and cook until browned, about 5–7 minutes.
Stir in bell pepper, zucchini, and green onion whites. Sauté 3–4 minutes.
Mix in chili powder, cumin, garlic powder, and oregano.
Stir in enchilada sauce, black beans, and corn. Bring to a simmer.
Add tortilla wedges and gently stir to coat.
Sprinkle 1 cup of cheese over the top, cover, and cook on low for 5 minutes until bubbly.
Top with remaining cheese and let melt for 1–2 minutes.
Garnish and serve hot.
Notes
🍽 A sizzling, saucy, crowd-pleasing meal—everything you love about enchiladas made easier in just one skillet.
- Prep Time: 10 min
- Cook Time: 20 min
Nutrition
- Calories: 390 per serving
- Sodium: 600mg per serving
- Fat: 18g per serving
- Carbohydrates: 30g per serving
- Protein: 28g per serving