Why You’ll Love This Recipe

I enjoy this recipe because it is simple, filling, and perfect for busy nights. Everything cooks in one skillet, which means less cleanup and more flavor building in the same pan. I also like how flexible it is since I can adjust the spice level, add extra vegetables, or switch toppings depending on what I have available. The combination of melty cheese, savory beef, and warm tortillas makes it a comforting family-style meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooking spray
½ teaspoon olive oil
1 lb lean ground beef
1 small red bell pepper, diced
1 medium zucchini, diced
6 green onions, sliced (white and green parts separated)
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
2 cups enchilada sauce
1 (15 oz) can black beans, rinsed and drained
1 cup frozen corn
8 corn tortillas, cut into wedges
1 ½ cups shredded Mexican blend cheese

Directions

I start by preheating the oven to 425°F and heating a large oven-safe skillet over medium-high heat. I spray it lightly with cooking spray and add olive oil.
I add the ground beef, bell pepper, zucchini, and the white parts of the green onions. I cook everything for about 8 minutes, breaking up the beef as it cooks until it is no longer pink and the vegetables soften.
Once cooked, I turn off the heat and stir in the chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and about ½ cup of the shredded cheese.
I gently fold in the tortilla wedges so they are evenly coated in the sauce and mixed throughout the skillet.
I sprinkle the remaining cheese over the top and bake the skillet for 10–15 minutes until the cheese is melted and bubbly.
After baking, I remove it from the oven and top it with the green parts of the green onions, cilantro, diced tomatoes, avocado, and a dollop of sour cream if I want extra creaminess.

Servings and timing

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8

Variations

I sometimes use ground turkey or chicken instead of beef for a lighter version.
I like adding jalapeños or hot sauce when I want extra heat.
I occasionally swap black beans for pinto beans depending on what I have.
When I want more vegetables, I add mushrooms or spinach.
I also enjoy using pepper jack cheese for a spicier flavor.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the skillet in the oven until heated through. I sometimes add a little extra cheese on top before reheating to refresh the dish. This recipe also freezes well for up to 2 months.

FAQs

Can I make this without tortillas?

I can skip the tortillas if I want a lower-carb version and serve the mixture over rice or lettuce instead.

What type of skillet should I use?

I prefer using a large oven-safe skillet like cast iron so I can move it directly from stove to oven.

Can I make this recipe ahead of time?

I sometimes prepare the beef mixture ahead of time and bake it when I’m ready to serve.

Is this recipe spicy?

I find it mild as written, but I can easily increase the spice with jalapeños or hot sauce.

Can I use flour tortillas instead of corn tortillas?

I can use flour tortillas, but I like corn tortillas better because they hold up more texture and flavor in the sauce.

Conclusion

I always enjoy making these beef skillet enchiladas because they are rich, cheesy, and incredibly satisfying while still being easy to prepare. Cooking everything in one skillet helps the flavors blend beautifully, creating a comforting meal that feels homemade and hearty. Whether I serve it for a family dinner or meal prep for the week, this dish always delivers bold flavor and comfort in every bite.