A Cozy Skillet Dish That Feels Like Fall
There’s something about cooler days and crisp autumn evenings that makes us crave hearty, comforting meals. Just like the familiar scent of a Pumpkin Muffins Recipe baking in the oven signals the start of fall, the warm, savory aroma of this Ground Beef Enchilada Skillet fills your kitchen with pure comfort.
It’s everything you want in a weeknight dinner—rich flavors, melty cheese, and tender vegetables—without the fuss of rolling individual enchiladas. Best of all, it’s naturally gluten-free and comes together in just one pan, making cleanup a breeze.
This recipe has become a reader favorite not only because it’s quick, but because it has that “made-from-scratch” taste you’d expect from a slow-cooked dish, yet it’s ready in under 30 minutes.
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Ground Beef Enchilada Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A hearty, one-pan, gluten-free dinner with rich flavors, melty cheese, and tender vegetables—ready in under 30 minutes, perfect for cozy fall evenings.
Ingredients
- 1 lb ground beef (lean, 85% or 90%)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) red enchilada sauce (ensure gluten-free)
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (or Mexican blend)
- 2 tbsp fresh cilantro, chopped
- Optional: sliced jalapeños, avocado, sour cream
Instructions
- Heat a large skillet over medium heat. Add ground beef, breaking it apart with a spatula. Cook until no longer pink, 5–7 minutes. Drain excess fat if necessary.
- Stir in diced onion and bell peppers. Cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat meat and veggies evenly.
- Pour in enchilada sauce, diced tomatoes, black beans, and corn. Stir to combine. Reduce heat to low and simmer 8–10 minutes to meld flavors.
- Sprinkle shredded cheese evenly over skillet. Cover and cook 2–3 minutes until cheese melts.
- Top with cilantro and optional toppings like jalapeños, avocado, or sour cream. Serve hot.
Notes
Use fresh peppers and onions for the best flavor. Check labels to ensure enchilada sauce is gluten-free. Adjust spice levels to taste. Great for meal prep—reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg
Ingredients You’ll Need
This gluten-free enchilada skillet uses simple, accessible ingredients that you might already have in your pantry.
For the skillet:
- 1 lb ground beef (lean, 85% or 90%)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) red enchilada sauce (ensure gluten-free)
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
For topping:
- 1 cup shredded cheddar cheese (or Mexican blend)
- 2 tbsp fresh cilantro, chopped
- Optional: sliced jalapeños, avocado, sour cream
Step-by-Step Instructions
This skillet is perfect for beginners. The whole process happens in one pan, and you can adjust spice levels to your liking.
1. Brown the beef
Heat a large skillet over medium heat. Add the ground beef, breaking it apart with a spatula. Cook until no longer pink, about 5–7 minutes. Drain excess fat if necessary.
2. Add vegetables
Stir in diced onion and bell peppers. Cook for 4–5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
3. Season the base
Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper. Stir well so the spices coat the meat and veggies evenly.
4. Build the sauce
Pour in the enchilada sauce, diced tomatoes, black beans, and corn. Stir until everything is combined. Reduce heat to low and let simmer for 8–10 minutes, allowing flavors to meld.
5. Melt the cheese
Sprinkle shredded cheese evenly over the skillet. Cover with a lid for 2–3 minutes, or until the cheese is fully melted and gooey.
6. Garnish and serve
Top with fresh cilantro and any optional toppings you like—jalapeños for heat, avocado for creaminess, or a dollop of sour cream. Serve hot.
Tips for Success
- Use fresh vegetables: While canned or frozen will work in a pinch, fresh peppers and onions add brighter flavor.
- Check labels for gluten: Not all enchilada sauces are gluten-free—always read the ingredient list.
- Adjust spice to taste: If you prefer mild flavors, reduce chili powder; for extra heat, add cayenne or hot sauce.
- One-pan cleanup: Use a nonstick skillet with a fitted lid to keep everything in one place and reduce mess.
- Make it ahead: This dish reheats beautifully, so it’s great for meal prep.
Possible Variations
- Chicken swap: Replace ground beef with shredded rotisserie chicken for a lighter version.
- Vegetarian option: Skip the meat entirely and double the beans, adding zucchini or mushrooms for texture.
- Cheese lovers: Add a layer of cream cheese before sprinkling shredded cheddar for an extra creamy finish.
- Pumpkin twist: For a fall-inspired variation, stir in ½ cup of pumpkin purée with the sauce. It adds richness without making the dish taste like dessert—similar to how a Pumpkin Muffins Recipe benefits from pure pumpkin for moisture.
- Low-carb: Skip the corn and beans, and serve over cauliflower rice.
Storage Recommendations
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm on the stovetop over low heat or in the microwave in 1-minute intervals, stirring in between. Add a splash of broth if the mixture seems dry.
Why Readers Love This Dish
Many of my readers tell me this skillet has become their go-to comfort food because it’s:
- Quick – On the table in less than 30 minutes.
- Flexible – Works with different proteins or veggie combinations.
- Family-friendly – Mild enough for kids, but easy to spice up for adults.
- Cozy – Perfect for those chilly nights when you’d normally reach for something like a Pumpkin Muffins Recipe for dessert after dinner.
Bringing It All Together
If you’re looking for a dinner that’s hearty, flavorful, and just as comforting as your favorite Pumpkin Muffins Recipe, this Ground Beef Enchilada Skillet is it. With its rich sauce, melty cheese, and colorful veggies, it’s proof that a wholesome, gluten-free meal can still feel indulgent.