There is something incredibly comforting and downright delicious about a warm, cheesy skillet meal that comes together quickly and pleases everyone at the table. The Cheesy Beef and Enchilada Skillet with Vegetables Recipe is exactly that kind of dish—a vibrant, flavor-packed dinner that balances hearty ground beef, fresh vegetables, and a kick of enchilada sauce, all brought together with melted Mexican cheese. Whether you’re cooking for family or friends, this skillet meal hits all the sweet spots: it’s colorful, nutritious, packed with bold flavors, and super easy to make on even the busiest of weeknights.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is what makes this Cheesy Beef and Enchilada Skillet with Vegetables Recipe so accessible and delicious. Each ingredient plays a crucial role in building layers of flavor and texture that make the dish truly unforgettable.
- 1 tablespoon olive oil: Provides the perfect base to sauté beef and vegetables with a mild, fruity flavor.
- 1 lb lean ground beef (90-93% lean): Adds protein and rich, savory depth to the skillet without excess fat.
- 1 red bell pepper, diced: Brings a sweet crunch and vibrant color that brightens the dish.
- 1 zucchini, diced: Contributes subtle earthiness and tender texture while balancing the heartiness.
- 3 green onions, sliced (white and green parts separated): The white parts add pungency during cooking, while the green tops give fresh, crisp garnish.
- 1/2 cup frozen corn: Adds bursts of natural sweetness and a pop of yellow for visual appeal.
- 1 can (15 oz) black beans, drained and rinsed: Boosts fiber and protein, plus heft and creaminess to the skillet.
- 1 tablespoon chili powder: Injects smoky warmth and classic Mexican flair.
- 1 teaspoon cumin: Enhances the earthy, aromatic depth of the seasoning blend.
- 1/2 teaspoon garlic powder: Adds subtle garlicky undertones without overpowering other spices.
- 1 teaspoon dried oregano: Lends a slightly woody, herbal brightness that complements the enchilada sauce.
- 1 1/2 cups red enchilada sauce: Coats the skillet with tangy, spicy sauce that ties every ingredient together.
- 8-10 small corn tortillas, cut into triangles (gluten-free): Provide tender, crispy bites when softened and melted in the skillet.
- 1 1/2 cups Mexican cheese blend, shredded: Melts beautifully to create that irresistible gooey topping.
How to Make Cheesy Beef and Enchilada Skillet with Vegetables Recipe
Step 1: Cook the Beef
Start by heating the olive oil in a large skillet over medium heat to get it shimmering. Add the lean ground beef and cook it until it’s browned all over, breaking it apart with a spoon as it cooks—about 5 to 7 minutes. Once browned, drain any excess fat so the skillet stays rich but not greasy.
Step 2: Add Vegetables
Next, toss in the diced red bell pepper and zucchini along with the white parts of the green onions and the frozen corn. Sauté these together with the beef for about 3 to 4 minutes. This softens the vegetables just enough to release their natural sweetness without losing their crunch.
Step 3: Season and Add Enchilada Sauce
Sprinkle in the chili powder, cumin, garlic powder, and dried oregano to the beef and vegetable mix. Stir well and let the spices toast slightly for about one minute to unlock their full flavor. Then pour in the red enchilada sauce, stirring everything to coat the ingredients evenly in the vibrant, tangy sauce.
Step 4: Add Tortillas and Cheese
Gently fold the tortilla triangles and rinsed black beans into the saucy mixture, making sure every piece gets covered. Then evenly sprinkle the shredded Mexican cheese blend on top. Turn the heat down to low, cover the skillet, and let the cheese melt into a luxurious, bubbly layer—about five minutes is perfect.
Step 5: Add Toppings and Serve
Remove the skillet from heat and add an extra layer of freshness by topping with the green parts of the sliced green onions. If you like, scatter some fresh cilantro, diced avocado, or a dollop of sour cream for extra creaminess and brightness. This vibrant and hearty dish is best served hot, straight from the skillet with your favorite sides.
How to Serve Cheesy Beef and Enchilada Skillet with Vegetables Recipe
Garnishes
Bright garnishes really elevate the Cheesy Beef and Enchilada Skillet with Vegetables Recipe. A sprinkle of fresh cilantro adds herbaceous notes, while diced avocado provides a creamy, cooling contrast to the spicy sauce. Don’t forget the green onion tops—they add a lovely crisp bite and a splash of color. A little sour cream or Greek yogurt on the side balances out the heat perfectly.
Side Dishes
This skillet pairs wonderfully with simple, fresh sides that complement without overpowering. A crisp green salad with a zesty lime vinaigrette is a refreshing choice, or you can serve it alongside crunchy tortilla chips to scoop up every cheesy bite. For a heartier meal, warm some Spanish rice or cilantro-lime quinoa to round it out.
Creative Ways to Present
Looking for fun ways to present this dish? Try layering it in individual mini cast-iron skillets for personal servings—it’s sure to impress your guests! Alternatively, serve the skillet filling over fluffy cauliflower rice for a low-carb option. You can also spoon it into warm tortillas to transform it into a festive taco night centerpiece.
Make Ahead and Storage
Storing Leftovers
This Cheesy Beef and Enchilada Skillet with Vegetables Recipe keeps well in the fridge for up to 3 days when stored in an airtight container. Just be sure to cool the skillet completely before transferring to keep all the flavors fresh and the textures just right.
Freezing
You can freeze leftovers for up to 2 months. For best results, cool it entirely, then place portions in freezer-safe containers or heavy-duty zip bags. When you’re ready, thaw overnight in the fridge before reheating gently to preserve the texture of the vegetables and keep the cheese luscious.
Reheating
Reheat the skillet on the stovetop over low heat, stirring occasionally to warm everything evenly without drying out the beef or vegetables. Alternatively, microwave leftovers covered for one to two minutes, stirring halfway through for even heating. Add a splash of enchilada sauce or a sprinkle of cheese if needed to revive that fresh-from-the-stove creaminess.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works wonderfully in this recipe. They provide a lighter base and pair well with the enchilada sauce and spices. Just be mindful that these meats might cook faster and can dry out sooner, so keep an eye on cooking times.
Is this recipe gluten-free?
Yes, as long as you use gluten-free corn tortillas and check that your enchilada sauce doesn’t contain wheat or gluten-based thickeners, this skillet is naturally gluten-free and safe for those with sensitivities.
Can I add other vegetables?
Definitely! Feel free to get creative—diced mushrooms, sliced jalapeños, chopped spinach, or even shredded carrots would make tasty, nutritious additions. Just add them when you sauté the vegetables to ensure they cook properly.
What can I use instead of black beans?
If you want to switch things up, pinto beans or kidney beans are excellent substitutes. They add a similar creamy texture and hearty flavor that works beautifully with the spices and enchilada sauce.
How spicy is this dish?
The heat level is moderate, mainly coming from the chili powder and enchilada sauce. You can easily adjust it by using milder or hotter versions of enchilada sauce or adding extra chili powder or cayenne if you like it spicier.
Final Thoughts
I truly hope you give this Cheesy Beef and Enchilada Skillet with Vegetables Recipe a try because it’s a genuine crowd-pleaser that brings warmth, comfort, and bold flavor to your table with minimal fuss. The balance of juicy beef, fresh veggies, zesty sauce, and melty cheese makes it one of those perfect weeknight meals everyone will ask for again and again. Trust me, once you make it, this skillet will become a staple in your dinner rotation!
Print
Cheesy Beef and Enchilada Skillet with Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Entree
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This flavorful and hearty skillet enchilada recipe combines ground beef, vibrant vegetables, black beans, and a zesty enchilada sauce to create a comforting one-pan meal. Perfect for busy weeknights, it comes together quickly and is topped with melted Mexican cheese and fresh garnishes for a family-friendly dinner everyone will love.
Ingredients
Main Ingredients
- 1 tablespoon olive oil (or substitute with avocado oil)
- 1 lb lean ground beef (90-93% lean)
- 1 red bell pepper, diced
- 1 zucchini, diced
- 3 green onions, sliced (white and green parts separated)
- 1/2 cup frozen corn
- 1 can (15 oz) black beans, drained and rinsed (or substitute with pinto beans)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 1/2 cups red enchilada sauce (store-bought or homemade)
- 8–10 small corn tortillas, cut into triangles (gluten-free)
- 1 1/2 cups Mexican cheese blend, shredded
Instructions
- Cook the Beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes. Drain any excess fat to keep the dish lean.
- Add Vegetables: Add the diced red bell pepper, zucchini, the white parts of the sliced green onions, and frozen corn to the skillet with the beef. Sauté for 3-4 minutes until the vegetables begin to soften.
- Season and Add Enchilada Sauce: Stir in the chili powder, cumin, garlic powder, and dried oregano. Cook for an additional minute to toast the spices. Pour in the enchilada sauce and stir well to combine all ingredients evenly.
- Add Tortillas and Cheese: Gently fold in the tortilla triangles and black beans, ensuring they are coated with the sauce mixture. Sprinkle the shredded Mexican cheese blend over the top. Reduce heat to low, cover the skillet, and allow the cheese to melt for about 5 minutes.
- Add Toppings and Serve: Remove the skillet from heat and garnish with the green parts of the sliced green onions. Optionally, add fresh cilantro, diced avocado, sour cream, or other favorite toppings. Serve hot, directly from the skillet, accompanied by tortilla chips or a fresh green salad.
Notes
- For a vegetarian version, substitute ground beef with plant-based ground meat or extra beans.
- Adjust the spice level by modifying the amount of chili powder or adding fresh jalapeños.
- Use gluten-free corn tortillas to keep the dish gluten-free.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- Homemade enchilada sauce enhances flavor but store-bought sauce is a time-saving alternative.
