1. Can you cook ground beef in enchilada sauce?

Yes, absolutely! Cooking the ground beef first and then simmering it with enchilada sauce, like in this Ground Beef Enchilada Skillet, is a fantastic way to infuse the meat with deep, savory flavor. The beef becomes incredibly tender and absorbs all the delicious spices from the sauce.

2. How long does it take ground beef to cook in a skillet?

Over medium-high heat, ground beef typically takes about 8-10 minutes to cook through in a skillet. You should break it up with a spatula as it cooks and continue cooking until there is no pink left.

3. What are common mistakes when making enchiladas?

One of the most common mistakes is not softening the tortillas before rolling, which causes them to crack. Another is using a sauce that's too thin. This skillet version cleverly avoids both issues! By cutting the tortillas into wedges and folding them directly into the sauce, they become perfectly soft, and the sauce reduces with the other ingredients, ensuring it's never watery.

Ground Beef Enchilada Skillet: A Proven, Joyful Hack

Name: Ground Beef Enchilada Skillet: A Proven, Joyful Hack
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican-American
Ingredients: Cooking spray; ½ teaspoon olive oil; 1 lb lean ground beef; 1 small red bell pepper, diced small; 1 medium zucchini, diced small; 6 green onions, thinly sliced, whites and greens separated; 1 teaspoon chili powder; 1 teaspoon ground cumin; ½ teaspoon garlic powder; ½ teaspoon dried oregano; 2 cups (15-16 oz) red enchilada sauce; 1 (15 oz) can black beans, rinsed and drained; 1 cup frozen corn; 8 (6-inch) corn tortillas, cut into wedges; 1 ½ cups shredded Mexican blend cheese, divided; For garnish: green onion tops, fresh cilantro, sour cream, avocado

Description

The ultimate cheesy Ground Beef Enchilada Skillet! This one-pan wonder has all the savory flavor of classic enchiladas without all the work. It’s an easy, satisfying, and gluten-free dinner that’s ready in about 30 minutes.

Ingredients

Scale

Cooking spray

½ teaspoon olive oil

1 lb lean ground beef

1 small red bell pepper, diced small

1 medium zucchini, diced small

6 green onions, thinly sliced, whites and greens separated

1 teaspoon chili powder

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon dried oregano

2 cups (15–16 oz) red enchilada sauce

1 (15 oz) can black beans, rinsed and drained

1 cup frozen corn

8 (6-inch) corn tortillas, cut into wedges

1 ½ cups shredded Mexican blend cheese, divided

For garnish: green onion tops, fresh cilantro, sour cream, avocado

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Instructions

1. Preheat the oven to 425°F. Place a large oven-safe skillet over medium-high heat. Add oil, then the ground beef, bell pepper, zucchini, and the white/light green parts of the green onions.

2. Cook for about 8 minutes, breaking up the meat, until it is no longer pink.

3. Turn off the heat. Stir in the chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of the shredded cheese.

4. Gently fold in the corn tortilla wedges until they are well coated and dispersed.

5. Sprinkle the remaining 1 cup of shredded cheese evenly over the top.

6. Bake for 10-15 minutes, until the cheese is melted and bubbly.

7. Remove from the oven, top with the dark green parts of the green onions and other desired garnishes, and serve.

Notes

Use an Oven-Safe Skillet: This recipe is designed to go from the stovetop directly to the oven for easy cleanup.

Enchilada Sauce: Use your favorite store-bought red enchilada sauce to keep this recipe quick and simple.

Storage: Leftovers are delicious and can be stored in an airtight container in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course, Dinner
Method: Sautéing, Baking
Cuisine: Mexican-American

Nutrition

Serving Size: 1 1/2 cups
Calories: 371
Sugar: 5g
Sodium: 882mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 8g
Protein: 31g
Cholesterol: 62mg