Beef and Veggie Enchilada Skillet gives you all the flavor of homemade beef and cheese enchiladas in a simple, 1 skillet dish. No filling or rolling individual enchiladas required!
“This is an easy recipe that packs lots of flavor. … My daughter said this is in her top three recipes I have made! Thank you!!!”
I’ve got a winner of a one skillet dinner for you that’s not only chock full of vegetables, black beans, and lean ground beef, but feeds an army and reheats well too.
There’s nothing Beef and Veggie Enchilada Skillet can’t do!
This dish has all the flavor of cheesy beef enchiladas except there’s no tedious and messy rolling required. All the ingredients, including the corn tortillas, are chopped, sauteed and simmered in a big skillet before being blanketed by shredded cheese then broiled until melted.
Say hello to lazy girl’s enchiladas, y’all!
The recipe idea came to me after my toddler started housing black beans when I had them out to add to a salad recently, all of my children’s current acceptance and excitment around red bell peppers of all things, and my constant desire to find dishes to work homemade red enchilada sauce into.
Add the 10lb ground beef blast I added to my last Butcher Box order that’s currently taking over my freezer, and Beef and Veggie Enchilada Skillet was born!
Ingredients Needed
- Vegetables: Peppers, onions, and frozen sweet corn cover the veggie portion of Beef and Veggie Enchilada Skillet. If you don’t like bell peppers, I recommend using a diced or shredded zucchini instead.
- Ground beef: I use lean, 90/10 ground beef in this recipe so I don’t need to drain any excess fat out.
- Black beans: add fiber and protein, plus a creamy richness. I like Bush’s Beans, which are gluten free.
- Seasonings: Chili powder, cumin, and fresh garlic bring Tex-Mex flavor to the skillet enchiladas.
- Homemade red enchilada sauce: My easy recipe for homemade red enchilada sauce calls for everyday ingredients and can be made several days ahead of time.
- Corn tortillas: are notorious for cracking and splitting while rolling enchiladas, but they’re chopped then tossed into the skillet in this recipe. Upgrade!
- Shredded cheese: I like using a Mexican cheese blend best.
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Like I said, this recipe makes a TON of food and leftovers make for quick and easy lunches because they reheat like a dream in the microwave.
This recipe also freezes super well. Scoop individual portions into freezer-safe containers then cover and freeze. Thaw in the refrigerator 24 hours before you want to eat then heat in the microwave, top, and serve.
Ready to dive into this bowl of deliciousness?
Make Homemade Taco Seasoning
How to Make Skillet Enchiladas
Start by heating a drizzle of extra virgin olive oil in a large, oven proof skillet over medium heat. Add chopped bell peppers and onions then saute until they begin to soften, 5 minutes.
Turn the heat up to medium-high then add lean ground beef, minced garlic, chili powder, cumin, and a pinch of salt. Saute until the beef is cooked through and the peppers and onions are tender, 8-10 more minutes.
Next add a batch of homemade red enchilada sauce, a can of black beans that have been drained and rinsed, and frozen sweet corn then stir to combine.
Bring the mixture to a simmer then add corn tortillas that have been sliced into squares and cook, stirring often, until they’re soft and creamy, just a few minutes.
Last step is to sprinkle shredded Mexican cheese blend on top then broil until melted, a minute or so.
That’s all she wrote!
Scoop into bowls then top with any and all fresh toppings you love, including chopped onions and cilantro, diced tomato, avocado or guacamole, shredded lettuce, and sour cream or salsa. Set out a toppings bar and let everyone go nuts!
More One Skillet Dinner Recipes
- Creamy Summer Veggie Gnocchi Skillet
- Black Bean and Sweet Potato Chicken Enchilada Skillet
- Cheesy Chicken Burrito Skillet
- Skillet Shepherd’s Pie
- Skillet Tater Tot Casserole
- Crunchy Taco Hamburger Helper
Equipment
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 bell pepper, any color, seeded then finely chopped
- 1 yellow onion, chopped
- 1 lb lean ground beef
- 2 cloves garlic, pressed or minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt
- 15 oz can black beans, drained and rinsed
- 1 cup frozen sweet corn
- 8 gluten free corn tortillas, cut into squares
- 6 oz shredded Mexican cheese blend
- Toppings: chopped red onion, chopped green onion, chopped cilantro, chopped fresh tomato, diced avocado, shredded lettuce, sour cream, salsa, guacamole
For the Red Enchilada Sauce (makes 2 cups):
- 3 Tablespoons neutral tasting oil, like avocado or vegetable oil
- 2 Tablespoons gluten free baking flour blend WITH binder, I like Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 3 Tablespoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 cup scant tomato paste
- 2 cups chicken broth
Directions
For the Red Enchilada Sauce:
- Heat oil in a saucepan over medium heat then add flour and whisk slowly and constantly for 1 minute. Add seasonings — chili powder through cumin — then whisk until the spices are toasted and fragrant, 30 seconds. Add tomato paste then whisk until combined. Slowly stream in chicken broth while whisking to create a smooth sauce then turn heat up to medium-high to bring sauce to a simmer. Turn heat back down to medium then simmer until sauce has slightly thickened, 3-4 minutes, stirring often. Set aside. Sauce can be made 3-4 days ahead of time.
For the Skillet:
- Preheat broiler to high.
- Heat oil in a large, 12” oven proof skillet over medium heat. Add peppers and onions then saute until they begin to soften, 5 minutes. Turn heat up to medium-high then add ground beef, chili powder, cumin, garlic, and a pinch of salt. Continue to saute until beef is cooked through and peppers are tender, 8-10 minutes, then drain beef mixture if necessary and add back into the skillet.
- Add black beans, frozen corn, and prepared enchilada sauce then stir to combine. Bring mixture to a simmer then add chopped tortillas and fold to combine. Simmer until tortillas are tender, 3-4 minutes, stirring often. Remove skillet from heat then sprinkle shredded cheese on top and broil until melted. Scoop into bowls then serve with optional toppings.
Notes
- I recommend using mild chili powder to keep this dish on the mild side. Use spicy chili powder if you’d like it to be spicy.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
We love this recipe as is and it also makes a delicious tamale pie! Instead of adding tortillas, spread corn bread batter and cheese evenly over the top of the beef mixture. Bake according to corn bread recipe. So yummy!
Ooo, I love that idea, Kristine!! Thank you so much for your feedback and recipe rating – I’m so glad you enjoyed this dish!
We had this for dinner last night and it was a winner! So filling and full of healthy ingredients. Thank you!
I’m thrilled to hear it, Polly! Now I’m craving it – need to add to the menu asap! :D
This is an easy recipe that packs lots of flavor. My family is not gluten/dairy free so I used what we had on hand to make the meal. My daughter said this is in her top three recipes I have made! Thank you!!!
Oh my gosh, that’s music to my ears, Katie!! I’m so glad this was a hit with your family!
Tried this recipe last week and really loved it. I can’t have any kind of tortillas, so I left them out and it was still really delicious. This will become a regular part of our rotation.
I’m so glad to hear you were able to make this recipe fit your needs, Susie!
Any suggestions on how to make this corn free? We have a corn allergy in the house & I’m figuring flour tortillas might get soggy.
Thanks!
I would sprinkle flour tortilla strips on top, followed by the cheese before broiling!