Rich, cheesy beef skillet enchiladas that are packed with bell peppers, zucchini, and bold Mexican flavors. This meal is a one-pan wonder, high-protein, high-fiber, gluten-free, and ready in just 30 minutes.

Enchiladas are one of my favorite comfort foods. However, when I want comfort, I don’t want to spend hours in the kitchen.

These beef skillet enchiladas get all the traditional flavors and transform them into a one-pan meal. Less time cooking, and less time cleaning.

This recipe brings together seasoned ground beef, colorful and nutritious veggies, and corn tortillas, all wrapped in a tasty enchilada sauce.

It’s the perfect option when you are craving Mexican flavors without the time-consuming process.

Enchiladas are great to have. But, let’s be honest, rolling each enchilada takes time.

And, while there are times when I find this process a good way to channel my stress and practice mindfulness. There are times when I don’t have hours to spend in the kitchen.

So, I love to serve this one pan dinner instead whenever I just don’t have the time but want to give my family and guests the dinner they deserve.

Ingredients and Substitutes

Olive oil (1 tbsp) – You can also use avocado oil or any other vegetable oil.

Lean ground beef (1 lb) – Swap with ground turkey or chicken for a leaner option. You can also use plant-based ground meat if you want to have a vegetarian meal.

Red bell pepper, diced (1 medium) – Green, yellow, or orange bell peppers are also great additions (you can also use a mix of different bell peppers).

Zucchini, diced (1 medium) – Replace with yellow squash.

Garlic powder (1 tbsp) – You can also use fresh garlic (2-3 cloves) or garlic flakes.

Ground cumin (2 tsp) – Ground coriander or caraway seeds are good alternatives.

Dried oregano (1/2 tsp) – If you don’t have oregano, you can also use a bit of Italian seasoning.

Chili powder (1 tsp) – Adjust depending on your preferences. You can add more if you like spicy food, or less if you don’t like spicy food.

Swap with chipotle powder or smoked paprika to add smokiness to the meal.

Red enchilada sauce, jarred or canned (2 cups) – You can use homemade enchilada sauce.

Black beans, rinsed and drained (1 15 oz can) – Kidney or pinto beans are good substitutes.

Corn (1 15 oz can) – It’s okay to use frozen or fresh corn.

Monterey Jack, shredded (1/2 cup) – Replace with mozzarella or pepper jack.

Corn tortillas, cut into 6 wedges each (8 (6-inch) – Flour tortillas are a good alternative (keep in mind these are not gluten-free).

Cheddar, shredded (1 cup) – Swap with a mild cheese like Colby.

GARNISH

Avocado, diced – You can also use guacamole.

Tomatoes, diced – Cherry tomatoes are a great alternative.

Green onion, chopped – Replace with chives, red onion, or shallots.

Fresh cilantro, chopped – You can also use parsley.

Sour cream – Try using plain Greek yogurt to boost the protein intake of the meal.

How to Make Beef Skillet Enchiladas

Step 1. Preheat your oven to 425°F. Grab a large oven-safe skillet and place it over medium-high heat.

Add the olive oil, ground beef, red bell peppers, and zucchini.

Step 2. Use a spatula to break the meat and cook the ingredients for 7-9 minutes until the beef browns up. Then, add the garlic powder, ground cumin, dried oregano, and chili powder.

Give the ingredients a good mix to blend the spices.

Step 3. Pour the enchilada sauce and add the black beans, corn, and Monterey Jack cheese.

Step 4. Give everything a good stir to combine all the ingredients.

Step 5. Gently fold in the tortilla wedges to coat them with the delicious sauce. Make sure you spread them around evenly.

Step 6. Sprinkle the cheddar cheese on top.

Step 7. Place the skillet in the oven and cook for 10-15 minutes. Once it’s completely cooked, take it out of the oven.

Step 8. Add the toppings of your liking, such as tomatoes, avocado, green onions, cilantro, and sour cream.

What I Would Serve with These Beef Skillet Enchiladas

• Simple green salad with a light vinaigrette
• Mexican street corn with a creamy dressing
• Spanish rice
• Mexican coleslaw
• Tortilla chips and guacamole
• Corn bread

My Storage Tips

You can perfectly use this meal for meal prepping, or if you have any leftovers, you are going to want to know how to keep them fresh.

Place any leftovers in an airtight container, and keep them in the fridge for up to 4-5 days.

You can also place it in a freezer-safe container, but I recommend leaving out the garnishes. Also, consider keeping them in individual portions to make it easier to defrost.

This recipe freezes well for up to 3 months.

When you are ready to have it, place it in the oven at 350°F for 15-20 minutes. Make sure you stir halfway and add some extra enchilada sauce to prevent it from drying out.