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Beef Skillet Enchiladas

Sizzling Beef Skillet Enchiladas for a Quick Weeknight Feast

Enjoy quick Beef Skillet Enchiladas packed with bold flavors and gluten-free ingredients for a satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Olive Oil can substitute with avocado oil or vegetable oil
  • 1 pound Lean Ground Beef can substitute with ground turkey or plant-based meat
  • 1 cup Red Bell Pepper, diced any color bell pepper can be used
  • 1 cup Zucchini, diced yellow squash can be substituted
  • 1 teaspoon Garlic Powder or use fresh garlic (2-3 cloves)
  • 1 teaspoon Ground Cumin or substitute with ground coriander
  • 1 teaspoon Dried Oregano Italian seasoning can be used instead
  • 1 teaspoon Chili Powder adjust according to spice tolerance
For the Sauce and Beans
  • 1 cup Red Enchilada Sauce store-bought or homemade
  • 1 can Black Beans, rinsed and drained can substitute with kidney or pinto beans
  • 1 can Corn fresh or frozen corn can be used
For the Tortillas and Cheese
  • 8 pieces Corn Tortillas, cut into wedges flour tortillas can be used but are not gluten-free
  • ½ cup Monterey Jack Cheese, shredded can substitute with mozzarella or pepper jack
  • 1 cup Cheddar Cheese, shredded Colby cheese can be used
Garnish Options
  • 1 cup Avocado, diced can substitute with guacamole
  • 1 cup Tomatoes, diced cherry tomatoes can be used
  • ¼ cup Green Onion, chopped chives or shallots can be used
  • ¼ cup Fresh Cilantro, chopped can substitute with parsley
  • ½ cup Sour Cream plain Greek yogurt can serve as a substitute

Equipment

  • large oven-safe skillet

Method
 

Cooking Steps
  1. Start by preheating your oven to 425°F (220°C) and place a large oven-safe skillet over medium-high heat.
  2. Add olive oil to the skillet, followed by ground beef, red bell pepper, and zucchini. Sauté for 7-9 minutes until the beef is browned and vegetables are softened.
  3. Sprinkle in garlic powder, ground cumin, dried oregano, and chili powder. Stir in for 1-2 minutes until fragrant.
  4. Pour in the red enchilada sauce, and stir in the black beans, corn, and Monterey Jack cheese until combined.
  5. Gently fold in tortilla wedges into the skillet, ensuring they are coated with the filling.
  6. Top with cheddar cheese and transfer the skillet to the oven. Bake for 10-15 minutes until bubbly.
  7. Remove from the oven, garnish with tomatoes, avocado, green onion, cilantro, and sour cream before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 38gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 600IUVitamin C: 50mgCalcium: 300mgIron: 3mg

Notes

These Beef Skillet Enchiladas are sure to impress with their vibrant colors and delicious flavors.

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