Beef and Veggie Enchilada Skillet Recipe


For the filling

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 bell pepper (any color), chopped
  • 1 pound lean ground beef
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15-ounce) can red enchilada sauce

For assembly and topping

  • 8-10 (6-inch) corn tortillas
  • 1 ½ cups shredded Mexican blend cheese
  • Optional toppings: chopped cilantro, avocado, sour cream, salsa, etc.


1. Prep work: Dice your onion and bell pepper into small pieces. If you don’t have pre-shredded cheese, grate it.

2. Cook the vegetables and beef: Heat the olive oil in a large oven-proof skillet over medium-high heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Push the vegetables to the side. Add the ground beef to the other side of the pan and cook, breaking it up with a spatula, until browned. Drain off any excess grease.

3. Season and simmer: Stir in the black beans, corn, chili powder, cumin, garlic powder, salt, and pepper. Pour in the enchilada sauce and bring the mixture to a simmer.

4. Add the tortillas: Cut the tortillas into wedges or tear them into bite-sized pieces. Gently fold the tortilla pieces into the sauce until they are coated and begin to soften, about 3-4 minutes.

5. Melt the cheese: Sprinkle the shredded cheese evenly over the top of the skillet.

6. Bake (or finish on stovetop):

  • Oven: Preheat your oven’s broiler to high. Place the skillet under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
  • Stovetop: If you don’t want to use the broiler, cover the skillet and simmer over low heat until the cheese is melted, about 5 minutes.

7. Garnish and serve: Top with your favorite toppings like chopped cilantro, diced avocado, sour cream, salsa, or anything else you enjoy!


Spice it up: Add jalapeño peppers or a pinch of cayenne pepper with the vegetables for extra heat.

Make it vegetarian: Swap the ground beef for crumbled firm tofu or a plant-based meat alternative.

Mix up the veggies: Feel free to add other vegetables like zucchini, mushrooms, or spinach.

Double the recipe: This recipe can easily be doubled if you have a larger skillet or want to have leftovers.

Enjoy your easy and delicious enchilada feast!


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