If you’re looking for a delicious and healthy high-protein meal that’s easy to make and perfect for meal prep, this Beef Skillet Enchiladas recipe is it. Packed with lean ground beef, black beans, corn, and rich enchilada sauce, it brings all the classic enchilada flavors into one simple skillet dish. The tortillas soften into the sauce while everything bakes together under a layer of melted cheese, making every bite hearty and satisfying while still staying macro-friendly. It’s warm, comforting, and made with simple ingredients that come together quickly for an easy weeknight dinner or a great meal prep option. 🌮🔥

Recipe Makes: 6 Servings (about 1.5C each)

*Per Seriving:
371 Calories
31g Protein
39g Carbs
12g Fat
(*Your macros might vary slightly based on your ingredients or brands of product)

Ingredients

• ½ Teaspoon Olive Oil
• 1 Lb Lean Ground Beef (90% Or Higher)
• 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

Optional Toppings

• Green Onion Tops
• Fresh Cilantro
• Sour Cream (Or Greek Yogurt)
• Diced Tomatoes
• Sliced Avocado

Instructions

1. Preheat the oven to 425℉.
2. Place a large oven safe skillet over medium-high heat. When the skillet is hot, spray with cooking spray then add oil and swirl to coat. Add the ground beef, bell pepper, zucchini, and green onions (white/light green part). Break up the meat using a spatula and cook for 8 minutes, stirring occasionally, until the meat is no longer pink and the zucchini is tender.
3. Turn off heat. Add the chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup shredded cheese. Stir well to combine.
4. Gently fold in the corn tortilla wedges so that the tortillas are well coated with sauce and are dispersed evenly throughout the meat mixture.
5. Sprinkle with the remaining 1 cup shredded cheese and bake until the cheese is melted and bubbly, about 10-15 minutes.

Remove skillet from the oven and sprinkle with sliced green onions (dark parts), cilantro, tomatoes, and avocado. Serve with dollops of sour cream (or Greek yogurt for more protein), if desired.

Serve hot and top with the optional toppings.

Store leftovers in the fridge in an airtight container for up to 4 days.

Dinner is Served.
~Coach Ame