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My family gets so excited when they smell these Beef Skillet Enchiladas cooking. I stumbled upon this one-pan version during a busy weeknight and it's become our favorite way to enjoy enchiladas. The way the tortillas soak up all that rich sauce while the cheese gets perfectly melted on top creates something truly magical.
Why You'll Love This
I love how this recipe gives us all those classic enchilada flavors without the fuss of rolling and stuffing. Everything comes together in one pan and the cleanup is minimal. Even my pickiest eater cleans their plate thanks to those layers of melty cheese hiding all the good stuff underneath.
Ingredients You'll Need
- Ground Beef: Use lean, 90% or higher.
- Fresh Veggies: Bell peppers, zucchini, and green onions add freshness.
- Corn Tortillas: Cut into strips for easy layering.
- Enchilada Sauce: Store-bought saves time.
- Black Beans: Protein-packed and hearty.
- Mexican Blend Cheese: Melts perfectly.
- Toppings: Sour cream, avocado, cilantro, and lime wedges for garnish.
Step-by-Step Instructions
- Brown the Beef:
- In a large oven-safe skillet, cook ground beef over medium heat until browned. Drain any excess fat.
- Cook Veggies:
- Add chopped bell peppers, zucchini, and green onions. Sauté until softened, about 5 minutes.
- Add the Sauce:
- Stir in enchilada sauce, black beans, and frozen corn. Mix well.
- Layer the Tortillas:
- Add tortilla strips, stirring to coat evenly in the sauce.
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Baking and Finishing
The transformation in the oven is amazing watching that cheese get all bubbly and golden on top. I've learned to let it rest those few minutes before serving it helps everything set up perfectly and nobody burns their mouth on the molten cheese.
Toppings and Serving
We love setting up a little toppings bar so everyone can customize their portion. Fresh avocado slices and a squeeze of lime really brighten up the flavors. Those crunchy tortilla chips on the side are perfect for scooping up any escaped filling.
Nutritional Highlights
This dish has become a staple in our meal rotation because it packs so much nutrition into one delicious pan. The combination of protein and fiber keeps everyone satisfied and I love that I can sneak in extra vegetables without any complaints.
Storage and Reheating
The leftovers might even be better the next day once all the flavors have had time to meld together. I often make a double batch just to have extras for lunches. A fresh sprinkle of cheese when reheating makes it taste like it just came out of the oven.
Customization Ideas
This recipe is so forgiving and adaptable. Sometimes I'll use ground turkey when we want something lighter or add extra veggies like spinach or mushrooms. My spice-loving husband adds jalapeños to his portion while I keep things mild for the kids. It's all about making it work for your family.
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Frequently Asked Questions
- → Can I prepare this ahead of time?
- You can cook the beef and vegetable mixture ahead, but add the tortillas and cheese just before baking to prevent them from getting too soft.
- → What can I substitute for enchilada sauce?
- You can use taco sauce or a combination of tomato sauce with Mexican seasonings, though the flavor will be slightly different.
- → Can I use different vegetables?
- Yes, feel free to use any vegetables you have on hand. Bell peppers, onions, or summer squash all work well in this dish.
- → What kind of cheese works best?
- A Mexican cheese blend works great, but you can also use cheddar, Monterey Jack, or a combination of both.
- → How do I store leftovers?
- Store leftovers covered in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot throughout.