If you’re searching for a hearty, flavor-packed meal that comes together quickly and effortlessly, you’ve found it! This Skillet Beef Enchilada Casserole with Vegetables and Cheese Recipe is a comforting blend of seasoned ground beef, vibrant vegetables, melty cheese, and zesty enchilada sauce all cooked in one skillet. It’s a family favorite that delivers bold Mexican-inspired flavors and satisfying textures with every bite, making it perfect for busy weeknights or casual gatherings with friends.
Ingredients You’ll Need
This recipe is all about simple, accessible ingredients that each play a crucial role in building layers of flavor, texture, and color. From the tender vegetables adding freshness to the rich beef and cheesy topping, every component elevates the dish beautifully.
- Olive oil: Provides a light, fruity base to cook the beef and vegetables without overpowering flavors.
- Lean ground beef: The hearty protein that’s perfectly seasoned and browned to add depth and richness.
- Red bell pepper: Adds a subtle sweetness and vibrant color.
- Zucchini: Brings a mild flavor and tender texture that complements the other veggies.
- Green onions: Offer sharpness, split between their white parts for cooking and green parts for garnish.
- Frozen corn: Sweet bursts of flavor and pop of texture.
- Black beans: Add creaminess, fiber, and a satisfying bite; pinto beans would work too.
- Chili powder, cumin, garlic powder, oregano: The signature spice blend that makes this dish Mexican-inspired and full of warmth.
- Red enchilada sauce: The saucy, tangy backbone that ties it all together—store-bought or homemade works equally well.
- Corn tortillas: Cut into triangles, they soak up the sauce beautifully while providing a textural contrast.
- Mexican cheese blend: Melts irresistibly and adds that gooey, cheesy finish everyone loves.
How to Make Skillet Beef Enchilada Casserole with Vegetables and Cheese Recipe
Step 1: Cook the Beef
Start by heating olive oil in a large skillet over medium heat. Add lean ground beef and cook it thoroughly, breaking it apart with your spoon until browned and crumbly. This step is essential for building the hearty base of the casserole, and draining excess fat helps keep the dish from getting greasy.
Step 2: Add Vegetables
Once the beef is browned, toss in the diced red bell pepper, zucchini, white parts of the green onions, and frozen corn. Sauté these all together for about 3 to 4 minutes until the vegetables soften but still hold some bite. This mix adds beautiful color and fresh flavor, balancing the richness of the beef.
Step 3: Season and Add Enchilada Sauce
Sprinkle in chili powder, cumin, garlic powder, and oregano, stirring well to coat everything evenly. Let the spices toast for about a minute to release their aromas before pouring in the red enchilada sauce. Stir the mixture so each part absorbs that tangy, spicy goodness, creating a bold flavor foundation for the casserole.
Step 4: Add Tortillas and Cheese
Gently fold in the cut tortilla triangles and drained black beans, making sure they get well-coated in the sauce. Then, sprinkle the cheese blend evenly on top. Reduce heat to low, cover the skillet, and allow the cheese to melt slowly, about 5 minutes. This melting phase is magical—it transforms the casserole into a warm, melty, and irresistible dish everyone will want seconds of.
Step 5: Add Toppings and Serve
Finally, take the skillet off the heat and sprinkle the green parts of the green onions over the top. Feel free to add your favorite garnishes such as fresh cilantro, creamy diced avocado, or a dollop of sour cream. Serve this Skillet Beef Enchilada Casserole with Vegetables and Cheese Recipe piping hot, straight from the skillet to the table, making for an inviting and incredibly satisfying meal.
How to Serve Skillet Beef Enchilada Casserole with Vegetables and Cheese Recipe
Garnishes
To elevate this dish even more, fresh garnishes like chopped cilantro, creamy avocado cubes, crispy tortilla strips, or a spoonful of cooling sour cream create a delightful contrast in texture and temperature. They also add a burst of freshness that complements the rich, savory flavors of the casserole perfectly.
Side Dishes
Keep things simple with sides like crunchy tortilla chips, a crisp green salad dressed lightly with lime and olive oil, or even some spicy Mexican rice. These sides balance the richness of the casserole while keeping the meal vibrant and well-rounded.
Creative Ways to Present
For a fun twist, try serving this casserole over a bed of rice or stuffing it into warm flour tortillas for quick enchilada-style wraps. You can also transform leftovers into delicious taco fillings or nachos, making the most of this versatile dish beyond the initial meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after sitting, so leftovers taste amazing when reheated the next day.
Freezing
This casserole freezes beautifully. Portion it out, place in freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the best texture.
Reheating
Reheat leftovers gently on the stove over low heat or in the microwave until warmed through. You might want to cover the skillet or add a splash of water to keep the casserole moist and cheesy as it heats back up.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works great as a leaner alternative. Just cook it the same way, but keep an eye on moisture levels as turkey can dry out faster than beef.
Is this recipe gluten-free?
Yes, if you use corn tortillas and check that your enchilada sauce is gluten-free, this dish is safe for gluten-sensitive diets. Always double-check labels to be sure.
Can I make this vegetarian?
Definitely! Substitute the ground beef with extra beans, diced mushrooms, or plant-based crumbles to keep that hearty texture and flavor profile without meat.
What kind of cheese is best for this casserole?
A Mexican cheese blend with cheddar, Monterey Jack, and queso quesadilla is ideal because it melts beautifully and delivers a classic flavor. However, feel free to experiment with mozzarella or other cheeses you love.
How spicy is this recipe?
The heat level is moderate and adjustable. You can increase chili powder or add cayenne pepper to kick up the spice, or reduce them to keep the dish mild and family-friendly.
Final Thoughts
This Skillet Beef Enchilada Casserole with Vegetables and Cheese Recipe is a kitchen win every time. It’s quick, packed with flavors you’ll crave, and makes meal prep a breeze. I can’t wait for you to try it, gather loved ones around, and enjoy this comforting, cheesy skillet feast together!
Print
Skillet Beef Enchilada Casserole with Vegetables and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Description
This flavorful skillet enchilada recipe combines lean ground beef, colorful vegetables, black beans, and a zesty red enchilada sauce, all baked together with shredded Mexican cheese. Ready in just 30 minutes, it’s a quick and comforting family favorite perfect for weeknight dinners.
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 diced red bell pepper, zucchini, the white parts of sliced green onions, and frozen corn to the skillet with the cooked beef. Sauté for 3-4 minutes until the vegetables are tender but still slightly crisp.
- Season and Add Enchilada Sauce: Stir in chili powder, cumin, garlic powder, and dried oregano. Cook for another minute to toast the spices. Pour in the red 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. Evenly sprinkle the shredded Mexican cheese blend over the top of the mixture. Reduce heat to low, cover the skillet, and let the cheese melt for about 5 minutes.
- Add Toppings and Serve: Remove the skillet from heat. Top with the green parts of the green onions, fresh cilantro, diced avocado, sour cream, or your favorite toppings. Serve hot straight from the skillet with optional sides like tortilla chips or a fresh green salad.
Notes
- Use gluten-free corn tortillas to keep this recipe gluten-free.
- For a vegetarian version, replace ground beef with cooked lentils or plant-based meat substitutes.
- To make it spicier, add jalapeños or cayenne pepper along with the chili powder.
- Leftovers can be refrigerated for up to 3 days and reheated in the skillet or microwave.
- Substitute Mexican cheese blend with shredded cheddar and Monterey Jack if preferred.
