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Need a quick dinner win? These skillet enchiladas are my go-to when I want Mexican food without the fuss. Everything cooks in one pan with layers of seasoned beef, veggies, beans, and tortillas all smothered in sauce and melty cheese. It's like regular enchiladas but way easier and just as tasty!
Why You'll Love This
From start to finish, dinner's ready in under an hour but tastes like you spent way more time! The beef and beans make it filling while the veggies sneak in some good stuff. Everyone can add their favorite toppings, so even picky eaters are happy. Plus, you can switch things up based on what's in your pantry.
Round Up These Ingredients
- Ground Beef: Get the lean kind, 90% or better.
- Fresh Veggies: Red peppers, zucchini, green onions, frozen corn works great.
- The Sauce: Store-bought enchilada sauce saves time.
- Black Beans: Adds protein and makes it heartier.
- Corn Tortillas: Cut them up, they soak up all that good sauce.
- Lots of Cheese: Mexican blend melts perfect.
- Toppings: Sour cream, avocado, tomatoes, whatever you love!
Let's Get Cooking
- Get Ready
- Heat up your oven, grab your biggest oven-safe skillet, this is a one-pan party!
- Start Cooking
- Brown that beef with your peppers, zucchini, and onions, smells amazing already!
- Build The Layers
- Pour in your sauce, beans, corn, and some cheese. Mix in those tortilla pieces, they'll soak up all that flavor.
- Cheese Time
- Top it with plenty more cheese, pop it in the oven until it's all bubbly and golden.
- Make It Pretty
- Load it up with your favorite toppings, I love lots of fresh cilantro and avocado!
Good For You Too
That beef isn't just tasty, it's packed with good stuff! Lots of protein for keeping you full, iron that gives you energy, and B vitamins for your brain. Plus, all those veggies and beans add fiber and nutrients. It's comfort food you can feel good about!
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Save Some For Later
Got leftovers? They'll stay good in the fridge about 5 days. Want to freeze some? It freezes great up to 3 months! Just warm it up in the oven keeps everything nice and melty.
Make It Your Way
Watching salt? Use no-salt beans and make your own sauce. Save time by chopping veggies ahead or swapping in different ones you've got, mushrooms and spinach work great! Need serving ideas? Add lime wedges, guacamole, or a fresh salad on the side.
Frequently Asked Questions
- → Can I use flour tortillas?
Yes, if gluten-free isn't needed. Cut into wedges like corn tortillas.
- → What enchilada sauce works best?
Any red or green sauce works - commercial or homemade. Siete or Old El Paso recommended.
- → Can I add different vegetables?
Yes, recipe is flexible. Use what you have on hand.
- → Why cut tortillas into wedges?
Helps them distribute evenly and get well-coated with sauce.
- → Can I make this ahead?
Best served fresh but leftovers reheat well.