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This simple one-pan beef enchilada skillet turns the traditional Mexican favorite into a quick weeknight meal. You'll get all the amazing flavors you love without the fuss of rolling and baking, cutting your cooking time in half while keeping all the delicious taste.
I came up with this dish during one of those crazy busy weeks when we wanted enchiladas but I couldn't spare the time for all that stuffing and rolling. Now my family asks for this version more than the traditional one because they love how the cut-up tortillas soak in all those tasty juices and spices.
What You'll Need
- Ground beef: Gives you plenty of protein and rich taste go for 90% lean to balance flavor and health
- Red bell pepper: Brings a nice sweet crunch and bright color pick one that's solid and seems heavy
- Zucchini: Sneaks in extra veggies without changing the flavor too much smaller ones taste better
- Green onions: Add a gentler onion kick than regular ones look for bunches with fresh green parts
- Chili powder, cumin, garlic powder, and oregano: Work together for that real enchilada taste
- Enchilada sauce: Makes everything come together in a tasty base store-bought works just as well as homemade
- Black beans: Pack in fiber and more protein give them a good rinse to cut down salt
- Corn: Drops in bits of sweetness and nice texture try fire-roasted for a smoky touch
- Corn tortillas: Sliced into pieces instead of rolled get thicker ones that won't turn mushy
- Mexican blend cheese: Creates that must-have gooey top layer grate your own for better melting
Cooking Instructions
- Get Your Pan Ready:
- Start by heating your oven to 425°F while warming a big oven-safe pan on medium-high. Put a little oil in once it's hot so your food won't stick. This sets up all the good flavors for your meal.
- Brown Meat and Soften Veggies:
- Throw in your beef, chopped pepper, zucchini, and the white bits of green onions. Break up the meat while it cooks and stir now and then for about 8 minutes. You want brown meat and soft veggies without making them mushy. The veggies will keep your meat nice and juicy.
- Mix in Flavors:
- Turn off the heat and dump in all your spices, sauce, beans, corn, and some of your cheese. Mix everything together really well. This is when all those tasty flavors start blending. The warm pan helps your spices smell extra good.
- Add Your Tortillas:
- Carefully mix in your tortilla pieces, making sure they get coated in sauce and spread throughout. Unlike rolled enchiladas, these pieces will get soft in the sauce and soak up all the yummy flavors while still having some bite to them.
- Melt That Cheese:
- Sprinkle the rest of your cheese on top and bake for 10-15 minutes until everything's hot and your cheese is all bubbly and golden. This oven time lets all the flavors mix completely while making that irresistible cheese layer on top.
- Top It Off:
- Take it out of the oven and add whatever toppings you like – green onion tops, cilantro, chopped tomatoes, avocado. Add some sour cream too if you want that creamy richness. These fresh toppings give a nice bright contrast to your warm, flavorful enchilada mix.
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The canned black beans are what make this dish special. They not only boost the nutrition but they really drink up the enchilada sauce and spices. My daughter usually picks beans out of her food, but she eats them all in this dish because they taste like all those Mexican flavors she can't get enough of.
Prep Ahead Options
This skillet dish warms up amazingly well, so it's perfect for planning meals ahead. After you cook it, let everything cool down before putting leftovers in sealed containers. Keep in the fridge for up to 4 days. The flavors actually get better overnight as the spices have more time to blend together. When warming it up, add a little water or broth if it seems dry, and heat it slowly in the microwave or on the stove.
Ways to Switch It Up
You can easily change this recipe based on what you've got in your kitchen. Try ground turkey or chicken instead of beef to cut calories. Don't have black beans? Pinto or kidney beans work too. Vegetarians can skip the meat and add another can of beans or some crumbled tofu. If you like spicy food, throw in a chopped jalapeño with your veggies or mix in some chipotle peppers. The dish tastes great with either red or green enchilada sauce, giving you totally different but equally tasty results.
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What to Serve With It
This one-dish meal stands by itself, but a few easy sides can make your Mexican dinner even better. A fresh green salad with lime dressing gives a nice contrast to the rich enchilada flavors. If you're extra hungry, serve it with cilantro lime rice to soak up more of that yummy sauce. Put out little bowls of extra toppings like pickled jalapeños, lime pieces, hot sauce, and more cheese so everyone can make theirs just right. For a casual get-together, place tortilla chips around the edge of the pan for scooping up the mixture.
Frequently Asked Questions
- → Can I make enchilada sauce myself?
Yes! Mix tomato paste, spices, and broth to create a homemade version with fresh flavors.
- → Is it okay to use flour tortillas?
Of course! Flour tortillas work well, but keep in mind they’re not gluten-free. Adjust the cooking time slightly if needed.
- → Any topping suggestions?
Add fresh cilantro, diced tomatoes, avocado slices, green onions, or even a dollop of sour cream for a tasty finish.
- → How do I make this dish spicy?
Spice it up with jalapeño slices, extra chili powder, or a few drops of your favorite hot sauce.
- → Can I get this ready in advance?
Yes, you can prepare the skillet, refrigerate, and bake when needed. Just allow a little extra time when reheating.
- → Can I swap any vegetables?
Feel free to use yellow squash instead of zucchini, or toss in more bell peppers for a colorful twist.