Beef Enchilada Skillet Bake: The Ultimate Comfort Food Recipe
Introduction to Beef Enchilada Skillet Bake
This Beef Enchilada Skillet Bake is an easy yet delicious dish that brings the flavors of traditional enchiladas to your dinner table without all the hassle. Perfect for busy weeknights, this one-skillet meal combines lean ground beef, vibrant veggies, and gooey cheese, all baked to perfection. It’s not only comforting but also customizable to suit your taste preferences!
A Personal Story Behind My Beef Enchilada Skillet Bake Journey
Growing up, my family often gathered around the table for taco night. The sizzle of ground beef and the aroma of spices would fill the house, making it feel like a celebration. As I learned to cook, I wanted to recreate those moments, but with less preparation and cleanup. That’s when I discovered this skillet bake recipe, allowing me to enjoy those beloved flavors in a fraction of the time, while still bringing everyone together.
What Makes This Beef Enchilada Skillet Bake Recipe Special?
This recipe stands out because of its simplicity and versatility. You can easily modify the ingredients to include your favorite vegetables, adjust the spice level, or add toppings that you love. Plus, it’s all made in one skillet, which means less mess and more time to enjoy with your loved ones. The combination of flavors from the beef, enchilada sauce, and melted cheese creates a dish that is both satisfying and comforting.
The Full Beef Enchilada Skillet Bake Recipe
Ingredients
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 small red bell pepper, diced small (about ¾ – 1 cup)
- 1 medium zucchini, diced small (about 1 ¾ – 2 cups)
- 6 green onions, thinly sliced, white/light green and dark green parts separated
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups (15 to 16 oz) jarred or canned red enchilada sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn (fire roasted or regular)
- 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total)
- 1 ½ cups shredded Mexican blend cheese, divided
- For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado
Instructions
- Preheat the oven to 425℉. Place a large oven-safe skillet over medium-high heat. Spray with cooking spray, add olive oil, and swirl to coat.
- Add the ground beef, bell pepper, zucchini, and the white/light green parts of the green onions. Break up the meat with a spatula and cook for about 8 minutes until the meat is no longer pink and the zucchini is tender. Tip: Make sure to stir occasionally to ensure even cooking.
- Turn off the heat. Add chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup shredded cheese. Stir well to combine.
- Gently fold in the corn tortilla wedges until well coated with sauce and evenly dispersed throughout the mixture. Tip: Be careful not to break the tortilla wedges too much.
- Sprinkle the remaining 1 cup of shredded cheese on top and bake for 10-15 minutes until the cheese is melted and bubbly.
- Remove the skillet from the oven and garnish with the dark parts of the green onions, cilantro, tomatoes, and avocado. Serve with dollops of sour cream if desired. Tip: This dish is great with additional toppings like jalapeños or olives!
Serving Suggestions and Variations for Beef Enchilada Skillet Bake
This dish can be served as is, or you can add a side of rice or a fresh salad to complete the meal. You might also consider serving it with tortilla chips for a crunchy side. For variations, feel free to substitute the ground beef with ground turkey or chicken if you prefer a leaner protein. You can also add other vegetables like spinach or mushrooms for added nutrition and flavor.
Frequently Asked Questions About Beef Enchilada Skillet Bake
Can I make this dish ahead of time? Yes, you can prepare the beef and vegetable mixture in advance, store it in the refrigerator, and then bake it when you’re ready to serve. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in the oven until warmed through.
Can I freeze this dish? Yes, you can freeze the unbaked skillet bake. Just assemble it in the skillet, cover it tightly, and freeze. When ready to bake, allow it to thaw in the refrigerator overnight before cooking as instructed.
Beef Enchilada Skillet Bake
Equipment
- Oven-safe skillet A large skillet that can be used in the oven.
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 small red bell pepper, diced about ¾ – 1 cup
- 1 medium zucchini, diced about 1 ¾ – 2 cups
- 6 each green onions, thinly sliced white/light green and dark green parts separated
- 2 cups red enchilada sauce jarred or canned
- 1 can black beans 15 oz, rinsed and drained
- 1 cup frozen corn fire roasted or regular
- 8 each corn tortillas each cut into 6 wedges (about 8 ounces total)
- 1.5 cups shredded Mexican blend cheese divided
Instructions
- Preheat the oven to 425℉. Place a large oven-safe skillet over medium-high heat. Spray with cooking spray, add olive oil, and swirl to coat.
- Add the ground beef, bell pepper, zucchini, and the white/light green parts of the green onions. Break up the meat with a spatula and cook for about 8 minutes until the meat is no longer pink and the zucchini is tender. Make sure to stir occasionally to ensure even cooking.
- Turn off the heat. Add chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup shredded cheese. Stir well to combine.
- Gently fold in the corn tortilla wedges until well coated with sauce and evenly dispersed throughout the mixture. Be careful not to break the tortilla wedges too much.
- Sprinkle the remaining 1 cup of shredded cheese on top and bake for 10-15 minutes until the cheese is melted and bubbly.
- Remove the skillet from the oven and garnish with the dark parts of the green onions, cilantro, tomatoes, and avocado. Serve with dollops of sour cream if desired. This dish is great with additional toppings like jalapeños or olives!