Easy Ground Beef Skillet Enchiladas One Pan Meal

The Story Behind My Skillet

My grandson, Leo, gave me this big oven-safe skillet. He said my old one was too small. I still laugh at that. I was not sure what to make in it at first. Now, it is my favorite pan for easy dinners.

This recipe was my first try in the new skillet. It turned a busy Tuesday into a fun fiesta. The best part is you only use one pan. That means less washing up for everyone. What is your favorite one-pan meal to make?

Why This Meal Matters

This dish is more than just tasty. It is a complete meal in one. You get your protein from the beef and beans. You get your veggies from the peppers and zucchini.

This matters because it keeps our bodies strong. The beans and veggies give us fiber. That helps our tummies feel good. The cheese gives us calcium for our bones. It is a happy, healthy plate.

Let’s Get Cooking

First, get your oven nice and hot. Then, we start on the stove. Brown the beef with the peppers and zucchini. Doesn’t that smell amazing? It already smells like dinner.

Take the skillet off the heat. Now, stir in all the spices and sauce. I love this part. The red sauce makes everything so colorful. *Fun fact: The corn tortillas are naturally gluten-free!* Finally, stir in the tortilla pieces and top with cheese.

The Best Part: Toppings!

After it comes out of the oven, we get creative. I love the cool sour cream with the warm cheese. The fresh cilantro and tomatoes make it taste so bright. My husband always adds extra avocado.

This is where you can make it your own. What is your must-have topping? I think the toppings make the meal special. It is a chance for everyone to build their perfect bite.

A Little Kitchen Wisdom

I have learned that good food brings people together. This skillet meal is perfect for that. You put it right in the middle of the table. Everyone can dig in and share.

This matters because sharing a meal is about more than food. It is about talking and laughing. It is about connection. Do you have a meal that your whole family loves to share?

Ingredients:

Ingredient	Amount	Notes
Olive oil	1 tsp
Lean ground beef	1 lb
Red bell pepper	1 small	diced
Zucchini	1 medium	diced
Green onions	6	sliced, white and green parts separated
Chili powder	1 tsp
Ground cumin	1 tsp
Garlic powder	½ tsp
Dried oregano	½ tsp
Red enchilada sauce	2 cups
Black beans	1 (15 oz) can	rinsed and drained
Frozen corn	1 cup
Corn tortillas	8	cut into wedges
Shredded Mexican cheese blend	1½ cups
Toppings		green onion tops, cilantro, sour cream, diced tomatoes, avocado

My Easy Skillet Enchiladas

Hello, my dear! Let’s make a cozy dinner together. This is my one-pan enchilada recipe. It’s so simple and full of good things.

My grandson calls this “confetti dinner” because of all the colorful bits. I still laugh at that. It always makes the kitchen smell amazing. Are you ready to begin?

Step 1: First, let’s wake up the oven. Turn it on to 425°F. We want it nice and hot for our skillet. This is the first thing I do. It gives the oven time to get ready.

Step 2: Now, find your big oven-safe skillet. Put it on the stove over medium-high heat. Add a little olive oil to the pan. (A hard-learned tip: Make sure your skillet handle can go in the oven! We don’t want any surprises.)

Step 3: Time for the beef and veggies! Add the ground beef, bell pepper, and zucchini. Don’t forget the white parts of the onions. Cook it all for about 8 minutes. Break up the meat with your spoon as it cooks. You’ll know it’s done when the beef is brown.

Step 4: Take the skillet off the heat. This is where the magic happens. Stir in all those lovely spices and the enchilada sauce. Then add the black beans, corn, and half a cup of cheese. Doesn’t that smell amazing already?

Step 5: Gently fold in your tortilla wedges. You want every piece to get a cozy coat of sauce. This is the secret to a delicious bite. Do you like black beans or pinto beans more? Share below!

Step 6: Sprinkle the rest of the cheese over the top. Now, carefully put the whole skillet in the oven. Bake it for 10 to 15 minutes. You’ll know it’s ready when the cheese is bubbly and golden.

Step 7: The final touch! Take it out of the oven. Let it sit for just a minute. Then add your favorite toppings. I love the green onion tops and a cool dollop of sour cream. Serve it up warm and enjoy!

Cook Time: 25–30 minutes
Total Time: 35–40 minutes
Yield: 4–6 servings
Category: Dinner

Let’s Mix It Up!

This recipe is like a good friend. It’s happy to change with you. Here are some fun twists we can try. They are all so tasty.

Turkey Twist: Use ground turkey instead of beef. It’s a little lighter but just as cozy. My neighbor Jane loves it this way.

Fiesta Veggie: Skip the meat entirely! Add a can of drained pinto beans too. It makes the skillet extra hearty and full of fiber.

Sunny Summer: Use fresh corn cut right off the cob. Add some chopped yellow squash. It tastes just like a garden in a pan.

Which one would you try first? Comment below!

Making It a Full Meal

This skillet is a whole meal by itself. But I love making dinner feel special. A little side dish can make everyone smile at the table.

For a fresh side, a simple green salad is perfect. A bowl of chilled watermelon cubes is lovely in the summer. And don’t forget those toppings! The avocado and tomato make it so colorful.

What to drink? A cold glass of milk is always a good choice. For the grown-ups, a light Mexican beer pairs wonderfully. It cuts through the richness so nicely.

Which would you choose tonight?

Keeping Your Enchilada Skillet Tasty Later

Let’s talk about keeping this meal for later. It stores beautifully in the fridge. Just let it cool completely first. Then cover the skillet tightly or move it to a container. It will stay good for about three days.

You can also freeze it for a busy night. I use a freezer-safe dish for this. The first time I froze it, I was so pleased. A warm dinner was ready on a tiring day.

Reheating is simple. Warm it in the oven until bubbly. This keeps the tortillas from getting soggy. Batch cooking like this saves you time and stress. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Fixing Common Skillet Problems

Sometimes, our meals need a little help. If your dish seems too dry, add more enchilada sauce. I remember when my grandson said it was a bit dry. A little extra sauce fixed it right up.

If the tortilla pieces get too soft, you baked it a bit long. That is okay. It will still taste wonderful. Getting the texture right builds your cooking confidence.

Is your ground beef too greasy? Just drain it after cooking. This simple step makes the final dish much tastier. A less greasy meal lets all the flavors shine through. Which of these problems have you run into before?

Your Skillet Enchilada Questions

Q: Is this recipe gluten-free? A: Yes, if you use corn tortillas, it is naturally gluten-free. Always check your sauce labels too.

Q: Can I make it ahead? A: Absolutely. Assemble the skillet, cover it, and refrigerate. Just add a few minutes to the baking time.

Q: What if I don’t have zucchini? A: No problem! You can use yellow squash or just leave it out. *Fun fact: you can hide extra veggies in saucy dishes like this!*

Q: Can I double the recipe? A: For a bigger crowd, just use a very large skillet. Double all the ingredients.

Q: Are the toppings important? A: They add fresh flavor and color. But use what you love and have on hand. Which tip will you try first?

Until Next Time, From My Kitchen to Yours

I hope this recipe brings joy to your table. It is a simple, happy meal. Cooking for others is a way to show you care.

I would love to see your creation. Sharing food stories connects us all. Have you tried this recipe? Tag us on Pinterest! Your photos always make my day.

Happy cooking! —Olivia Hartwell.