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This hearty beef skillet enchilada recipe transforms traditional enchiladas into a quick, one-pan wonder that delivers all the authentic flavors without the fuss of rolling and baking. Perfect for busy weeknights when you crave Mexican comfort food but don't have time for the traditional preparation.
I first created this recipe during a particularly hectic week when I needed dinner on the table quickly but couldn't bear the thought of serving another plain meal. My family was so impressed with how it captured all the enchilada flavors they love that it's now in our regular rotation for busy weeknights.
Ingredients
- Ground beef provides lean protein and rich flavor making it the hearty base of this dish
- Red bell pepper adds sweet crunch and vibrant color plus vitamin C
- Zucchini incorporates extra vegetables that blend seamlessly with the other flavors
- Green onions offer a mild onion flavor without overpowering the dish perfect for garnish too
- Spice blend chili powder cumin garlic powder oregano creates authentic enchilada flavor
- Enchilada sauce delivers that signature tangy red sauce flavor without making it from scratch
- Black beans add plant protein fiber and a creamy texture
- Corn provides sweet pops of flavor and additional texture
- Corn tortillas cut into wedges recreate that authentic enchilada texture when they soften in the sauce
- Mexican blend cheese creates that irresistible melty top and adds creaminess throughout
Step-by-Step Instructions
- Prepare the Skillet
- Preheat your oven to 425°F. Heat a large oven safe skillet over medium high heat until you can feel warmth radiating from the surface. Add a light coating of cooking spray followed by the olive oil which helps prevent sticking while adding a touch of flavor. The key is using an oven safe skillet since this dish will finish in the oven.
- Cook the Protein and Vegetables
- Add ground beef bell pepper zucchini and the white parts of green onions to the hot skillet. Break the beef into small pieces with your spatula while stirring occasionally. Cook for a full 8 minutes which allows the meat to brown properly and the vegetables to release their moisture and become tender. This step builds the flavor foundation for the entire dish.
- Create the Enchilada Base
- Turn off the heat which prevents the spices from burning. Add the chili powder cumin garlic powder oregano enchilada sauce black beans corn and 1/2 cup of cheese. Stir everything together thoroughly ensuring the meat mixture is evenly coated with the sauce and spices. The warm skillet will help the flavors meld together beautifully.
- Incorporate the Tortillas
- Gently fold the corn tortilla wedges into the mixture. The key is ensuring they get well coated with sauce and are distributed throughout the dish. Unlike traditional enchiladas the tortillas will soften directly in the sauce creating that authentic texture without the rolling.
- Bake to Perfection
- Sprinkle the remaining cup of cheese evenly across the top creating a blanket that will melt into a beautiful golden crust. Bake for 10 15 minutes until the cheese is completely melted bubbly and beginning to brown at the edges. This final baking step melds all the flavors together while creating that irresistible cheesy top.
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The enchilada sauce is truly the heart of this recipe. I discovered that using a high quality sauce makes all the difference in the final flavor. My family has a tradition of rating new recipes and this one earned an immediate spot in our "make again soon" collection after my youngest daughter claimed it was even better than our favorite Mexican restaurant's enchiladas.
Make It Your Own
This recipe welcomes customization based on your preferences and what you have available. For a vegetarian version replace the ground beef with an extra can of beans or 2 cups of crumbled plant based meat alternative. You could also use ground turkey or chicken for a different flavor profile while keeping it lean and protein rich.
Storage and Reheating
This dish reheats beautifully making it ideal for meal prep. Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results reheat individual portions in the microwave for 2 3 minutes until heated through. The flavors often deepen overnight making day two even more delicious than the first serving.
Serving Suggestions
Create a complete Mexican feast by serving these skillet enchiladas with cilantro lime rice or a simple green salad dressed with lime vinaigrette. For a lighter option serve smaller portions alongside roasted vegetables. Set up a toppings bar with diced avocado fresh cilantro sliced jalapeños and lime wedges allowing everyone to customize their serving.
Kid Friendly Adjustments
For families with young children or those sensitive to spice use mild enchilada sauce and reduce or omit the chili powder. You can serve the spicier components like jalapeños on the side for adults. The beauty of this dish is how easily it can be adapted to please everyone at your table while still maintaining its delicious core flavors.
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Common Questions
- → Can I use flour tortillas instead of corn tortillas?
Yes, you can substitute flour tortillas for corn tortillas in this dish. However, note that using flour tortillas will mean the dish is no longer gluten-free.
- → What kind of enchilada sauce works best?
Both jarred and canned red enchilada sauces work well. Recommended options include Siete enchilada sauce or Old El Paso red enchilada sauce. You can also use green enchilada sauce or make a homemade version from pantry spices, tomato paste, and broth.
- → Can I make this dish ahead of time?
Yes, you can prepare the filling ahead of time and refrigerate it. When ready to serve, add the tortilla wedges, top with cheese, and bake until hot and bubbly. This may require a few extra minutes of baking time if starting from cold.
- → How can I make this dish spicier?
To increase the heat level, add diced jalapeños or a pinch of cayenne pepper to the vegetable mixture while cooking. You could also use a spicy variety of enchilada sauce or add hot sauce to taste.
- → What can I substitute for zucchini?
If you don't have zucchini, you can substitute yellow squash, diced eggplant, or additional bell peppers. You could also use spinach or kale (add these later in the cooking process as they cook more quickly).
- → Is this dish freezer-friendly?
Yes, you can freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat in the microwave or oven until hot throughout. The texture of the tortillas may change slightly after freezing.