Healthy Enchilada Skillet: Beef Skillet Enchiladas

If you’re craving the bold flavors of enchiladas but want a healthier, quicker alternative, this Healthy Enchilada Skillet is the perfect solution. Made with lean ground beef, fresh vegetables, and a medley of seasonings, this dish offers all the savory, spicy goodness of traditional enchiladas without the fuss of rolling tortillas. With a simple yet satisfying combination of ingredients, you can have a flavorful dinner on the table in just 40 minutes. This one-pan dish layers vibrant flavors from red bell pepper, zucchini, and black beans, all simmered in a tangy red enchilada sauce and topped with melted cheese. Serve it with your favorite garnishes like sour cream, fresh cilantro, or avocado for an extra burst of freshness. Whether you’re serving it for a weeknight family dinner or preparing for a casual get-together, this Healthy Enchilada Skillet is sure to become a crowd favorite.

Why You’ll Love This Recipe

This Healthy Enchilada Skillet provides all the comforting flavors of a classic enchilada dish, but in a simpler and healthier form. The lean ground beef keeps the dish hearty while the vegetables add a burst of flavor and nutrition. The red enchilada sauce brings the perfect amount of tang, and the melting cheese on top creates that irresistible creamy texture. With the addition of black beans, corn, and a variety of spices, this skillet dish is rich in fiber and protein. Plus, it’s customizable! You can easily adjust the spice level, swap out the cheese for a lighter option, or even make it vegetarian by omitting the beef and using plant-based protein. It’s a balanced meal that the whole family will love, and it’s ready in just 40 minutes.

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

Variations

• Vegetarian Option: Omit the ground beef and replace it with plant-based protein like lentils, tofu, or tempeh. You can also add extra vegetables like mushrooms or cauliflower for added texture.
• Spicy Version: Add jalapeños or your favorite hot sauce to kick up the heat. You can also use spicy enchilada sauce or add crushed red pepper flakes to the skillet.
• Gluten-Free Option: Make sure the corn tortillas you’re using are certified gluten-free. You can also substitute the tortillas with gluten-free wraps or even cauliflower tortillas.
• Dairy-Free: For a dairy-free version, simply omit the cheese or use a dairy-free cheese substitute.

How to Make the Recipe

Step 1: Prepare the Ingredients

Begin by dicing the red bell pepper, zucchini, and slicing the green onions. Cut the corn tortillas into 6 wedges each. Drain and rinse the black beans. Set all the ingredients aside.

Step 2: Cook the Ground Beef

In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Once cooked, remove excess fat if necessary.

Step 3: Add the Vegetables and Seasonings

Add the diced red bell pepper, zucchini, and the white/light green parts of the green onions to the skillet. Cook for 3-4 minutes, until the vegetables begin to soften. Stir in the chili powder, cumin, garlic powder, oregano, salt, and pepper. Cook for another minute, allowing the spices to toast and release their aroma.

Step 4: Add the Enchilada Sauce and Other Ingredients

Pour in the red enchilada sauce, black beans, and frozen corn. Stir everything together, ensuring the beef and vegetables are well coated with the sauce. Let it simmer for 5-7 minutes, allowing the flavors to meld.

Step 5: Add the Tortilla Wedges

Arrange the tortilla wedges in the skillet, pressing them down slightly into the sauce mixture. Sprinkle 1 cup of the shredded cheese evenly over the top. Cover the skillet and cook for an additional 5-7 minutes, until the cheese is melted and bubbly.

Step 6: Garnish and Serve

Remove the skillet from the heat and garnish with the dark green parts of the green onions, fresh cilantro, sour cream, diced tomatoes, and avocado. Serve hot and enjoy!

Tips for Making the Recipe

• Don’t Overcrowd the Skillet: When cooking the beef and vegetables, make sure not to overcrowd the skillet, as this can make it harder to brown the meat properly. Use a large skillet or pan to give everything enough space.
• Tortilla Wedges: If you want a crispier texture, you can lightly toast the tortilla wedges in the oven before adding them to the skillet.
• Adjust the Spice Level: If you prefer a milder flavor, reduce the chili powder and cumin. If you like it spicier, feel free to add jalapeños or a dash of hot sauce.
• Cheese Choices: Feel free to experiment with different types of cheese, such as Monterey Jack, pepper jack, or even a mix of cheeses like cheddar and mozzarella for a gooey, stretchy finish.
• One-Pan Cooking: This recipe is great because it requires only one pan, making cleanup easier. If you prefer a bit more texture, you can bake it in the oven instead of stovetop cooking to achieve a slightly crisped top.

How to Serve

This Healthy Enchilada Skillet is a complete meal on its own, but you can serve it with a side of Mexican rice, refried beans, or a fresh salad for a well-rounded dinner. The creamy garnishes like sour cream, avocado, and cilantro add a cool contrast to the spiciness of the enchilada sauce, making each bite a perfect combination of flavors and textures.

Make Ahead and Storage

Storing Leftovers

Leftover enchilada skillet can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, making it even tastier the next day.

Freezing

This dish can be frozen for up to 2-3 months. Allow the skillet to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw overnight in the refrigerator and reheat in a skillet over medium heat until heated through.

Reheating

Reheat leftovers on the stovetop over medium heat, adding a splash of water or broth to loosen the sauce. You can also reheat individual servings in the microwave.

FAQs

1. Can I use ground turkey instead of beef?

Yes, ground turkey is a great substitute for ground beef and will result in a leaner dish. It may have a milder flavor, so you might want to adjust the seasoning accordingly.

2. Can I make this recipe vegetarian?

Yes! Omit the ground beef and replace it with extra beans, lentils, or a plant-based protein for a delicious vegetarian version.

3. Can I use flour tortillas instead of corn?

Yes, you can use flour tortillas, but corn tortillas are traditional and add a slightly different flavor and texture to the dish.

4. Can I make this dish spicier?

Absolutely! Add jalapeños, chili flakes, or a dash of hot sauce to increase the heat to your preference.

5. Can I make this recipe ahead of time?

Yes, you can prep most of the ingredients ahead of time, and store them in the refrigerator for up to a day. When ready to cook, assemble the skillet and follow the recipe instructions.

6. How do I store leftovers?

Store leftover enchilada skillet in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave when ready to serve.

7. Can I use a different type of cheese?

Yes! You can use any cheese you prefer, like cheddar, Monterey Jack, or even a mixture of cheeses for a more complex flavor.

8. Can I add more vegetables to this recipe?

Yes! Feel free to add vegetables like spinach, mushrooms, or sweet potatoes to make the dish even more hearty and nutritious.

9. Can I freeze this dish?

Yes, this dish can be frozen for up to 2-3 months. Make sure it’s cooled completely before freezing. Reheat it on the stovetop or in the oven.

10. What can I serve with this dish?

This dish pairs well with Mexican rice, a side salad, or even chips and guacamole for a fun and complete meal.

Conclusion

This Healthy Enchilada Skillet is a delicious and easy-to-make meal that combines all the classic flavors of enchiladas without the time and effort of rolling tortillas. Packed with lean ground beef, vegetables, and a tangy enchilada sauce, it’s a balanced, satisfying meal for the whole family. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a casual get-together, this recipe delivers the perfect combination of spice, flavor, and texture.

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