If you love the cozy comfort of pasta combined with the vibrant flavors of a classic Mexican feast, then the Skillet Beef Enchilada Pasta with Vegetables and Melted Cheese Recipe is about to become your new favorite go-to meal. This dish brings together tender ground beef, colorful vegetables, hearty black beans, and those crisp tortilla pieces all smothered in a rich enchilada sauce and crowned with gooey melted cheese. It’s a perfect one-pan wonder that’s easy enough for a weeknight but impressive enough to serve when friends come over. The way the flavors meld together makes every bite feel like a warm hug in a bowl.
Ingredients You’ll Need
The beauty of this recipe lies in the simplicity and freshness of its ingredients. Each component works in harmony to create a dish that is bursting with flavor, texture, and color. From the tender beef and bright vegetables to the warm tortillas and melty cheese, every ingredient plays an essential role in making the Skillet Beef Enchilada Pasta with Vegetables and Melted Cheese Recipe truly shine.
- Olive oil (1 tablespoon): Perfect for sautéing and bringing out rich flavors when cooking the beef and vegetables.
- Lean ground beef (1 lb): Provides a hearty, protein-packed base that holds all the flavor together.
- Red bell pepper (1, diced): Adds sweet crunch and vibrant color to brighten up the skillet.
- Zucchini (1, diced): Brings a mild freshness and tender bite, balancing the savory elements.
- Green onions (3, sliced): Separate white and green parts for cooking and garnish; they add subtle onion flavor and a pop of green.
- Frozen corn (1/2 cup): Sweet bursts of corn kernels enhance texture and taste.
- Black beans (1 can, drained and rinsed): Adds earthiness and extra nutrients, though pinto beans work well too.
- Chili powder (1 tablespoon): Packs warmth and depth to the seasoning blend.
- Cumin (1 teaspoon): Infuses a smoky, slightly nutty aroma essential for Mexican-inspired dishes.
- Garlic powder (1/2 teaspoon): Delivers a gentle, garlicky background flavor without overpowering the dish.
- Dried oregano (1 teaspoon): Adds a hint of herbal complexity that ties all the spices together.
- Red enchilada sauce (1 1/2 cups): The rich, tangy sauce that drenches the whole skillet in authentic Mexican flavor.
- Corn tortillas (8-10 small, cut into triangles): These create a wonderful contrast with their crispness as they soak up the sauce.
- Mexican cheese blend (1 1/2 cups, shredded): Melts beautifully to create that irresistible gooey layer on top.
How to Make Skillet Beef Enchilada Pasta with Vegetables and Melted Cheese Recipe
Step 1: Cook the Beef
Start by heating the olive oil in a large skillet over medium heat. Add the ground beef and cook it until it’s fully browned and no longer pink, breaking it up with a spoon as it cooks—this takes about 5 to 7 minutes. Once browned, drain off any excess fat to keep the dish from getting greasy and to allow the true flavors of the spices to come through.
Step 2: Add Vegetables
Next, toss in the diced red bell pepper, zucchini, the white parts of the green onions, and the frozen corn right into the skillet with the beef. Sauté these together for around 3 to 4 minutes until the vegetables soften slightly but still maintain a bit of their texture and freshness. This step adds beautiful color and refreshing flavors to the dish.
Step 3: Season and Add Enchilada Sauce
Now let’s bring in those vibrant spices. Stir in the chili powder, cumin, garlic powder, and oregano with the beef and vegetables, cooking everything together for another minute to release their aroma. Then, pour in the enchilada sauce and give everything a good mix, coating the ingredients evenly. This rich sauce is the soul of the recipe.
Step 4: Add Tortillas and Cheese
Gently fold in the tortilla triangles and drained black beans, ensuring they’re well-coated with the sauce. The tortillas will soak up the saucy goodness, adding texture and an unexpected twist by replacing traditional pasta. Spread the shredded Mexican cheese blend evenly over the top of the skillet, reduce the heat to low, cover it, and let the cheese melt perfectly over about 5 minutes. The melted cheese transforms the whole dish into pure comfort food heaven.
Step 5: Add Toppings and Serve
Once the cheese is melted and gooey, remove the skillet from the heat. Now, top your creation with the green parts of the green onions, fresh cilantro, diced avocado, sour cream, or any of your favorite toppings. These fresh accents add brightness and creaminess, making the dish even more irresistible. Serve hot straight from the skillet, perhaps with crunchy tortilla chips or a crisp green salad on the side for balance.
How to Serve Skillet Beef Enchilada Pasta with Vegetables and Melted Cheese Recipe
Garnishes
Adding garnishes takes this dish from delicious to dazzling. Sliced green onions and fresh cilantro bring a fresh, herbal note that lightens the rich layers beneath. Cool diced avocado or a dollop of sour cream introduces creaminess and helps balance the spices. Don’t hesitate to add a squeeze of lime juice for a zesty kick or even some chopped jalapeños if you love heat. These small additions personalize each serving and elevate every spoonful.
Side Dishes
This recipe is wonderfully satisfying on its own but pairs beautifully with some crunchy sides. Serve with a simple green salad tossed in a light vinaigrette for freshness and a bit of crunch. Tortilla chips are a natural companion, perfect for scooping or adding an extra savory crunch. You could also offer Mexican rice or refried beans if you want to feed a larger crowd or add extra depth to the meal.
Creative Ways to Present
For a festive touch, serve this skillet dish family-style right from the pan, placing it on a colorful tablecloth or wooden board to create a warm, inviting table. Use small individual cast iron skillets for single portions at a dinner party to impress your guests. Garnish with edible flowers or arrange bright fresh herbs artistically on top to make it look as vibrant as it tastes. Presentation can amplify the joy of sharing this delicious recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Skillet Beef Enchilada Pasta with Vegetables and Melted Cheese Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making the next-day meal even more delicious. Just make sure to cool it to room temperature before sealing to keep the texture and freshness intact.
Freezing
If you want to stash some away for a quick future meal, this recipe freezes well. Pack cooled portions into freezer-safe containers or heavy-duty zip bags, removing as much air as possible. Frozen, it stays delicious for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat leftovers gently in a skillet over medium-low heat to bring back the melty cheese texture and warm the filling evenly. If using a microwave, cover loosely and reheat in short intervals, stirring between each, to avoid drying out the dish. Adding a splash of water or extra enchilada sauce can help keep it moist and tasty just like when freshly made.
FAQs
Can I use other types of meat instead of ground beef?
Absolutely! Ground turkey, chicken, or even plant-based meat substitutes work wonderfully in this recipe. Just adjust cooking times as needed based on the type of meat you choose to maintain moisture and flavor.
Is there a vegetarian version of this dish?
Yes! Swap the ground beef for extra beans, diced mushrooms, or crumbled tofu for a satisfying vegetarian version. Increasing the veggies and seasoning ensures the dish remains flavorful and hearty.
Can I make my own enchilada sauce?
You certainly can, and homemade sauce adds a special touch. Using simple ingredients like tomato sauce, chili powder, garlic, cumin, and oregano, you can whip up a fresh sauce that tastes vibrant and authentic. However, store-bought sauces work perfectly well when short on time.
What type of cheese is best for this recipe?
A Mexican cheese blend is ideal since it melts smoothly and has a balanced flavor of cheddar, Monterey Jack, and sometimes queso quesadilla. You can also use just cheddar or a mix with mozzarella if you prefer a milder taste and gooey texture.
How spicy is this dish?
This recipe offers a mild to moderate heat level that you can easily adapt. Adjust the chili powder quantity or add fresh jalapeños for more spice. It’s designed to be family-friendly but still packed with that tasty enchilada flavor.
Final Thoughts
The Skillet Beef Enchilada Pasta with Vegetables and Melted Cheese Recipe is a true crowd-pleaser that brings together the best of pasta comfort food and bold Mexican flavors effortlessly. It’s a dish you’ll find yourself making again and again, whether for weeknights or casual gatherings. Easy to prepare, bursting with flavor, and downright satisfying, this recipe is definitely one to keep in your culinary rotation. I can’t wait for you to try it and fall in love with every saucy, cheesy forkful!
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Skillet Beef Enchilada Pasta with Vegetables and Melted Cheese Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This hearty and flavorful skillet enchilada recipe combines lean ground beef, fresh vegetables, black beans, and tangy red enchilada sauce topped with melted Mexican cheese. It’s a quick, comforting family favorite perfect for weeknight dinners, cooked entirely on the stovetop and ready in just 30 minutes.
Ingredients
Protein and Vegetables
- 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)
Spices and Sauces
- 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)
Others
- 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 to 7 minutes. Drain any excess fat to keep the dish lean.
- Add Vegetables: Add the diced red bell pepper, zucchini, white parts of the green onions, and frozen corn to the skillet with the browned beef. Sauté for 3 to 4 minutes until the vegetables soften slightly, enhancing their natural flavors.
- Season and Add Enchilada Sauce: Stir in the chili powder, cumin, garlic powder, and dried oregano, cooking for another minute to fully release the spices’ aromas. Then pour in the red enchilada sauce and stir well to combine all the ingredients evenly.
- Add Tortillas and Cheese: Gently fold in the tortilla triangles and black beans, ensuring everything is coated with the sauce. Sprinkle the shredded Mexican cheese blend evenly on top. Reduce heat to low, cover the skillet, and let the cheese melt for about 5 minutes, creating a gooey, delicious topping.
- Add Toppings and Serve: Remove from heat and garnish with the green parts of the green onions, fresh cilantro, diced avocado, sour cream, or any favorite toppings. Serve hot directly from the skillet, accompanied optionally by tortilla chips or a fresh green salad for a complete meal.
Notes
- Using lean ground beef keeps the dish lower in fat while maintaining flavor.
- Substitute black beans with pinto beans if preferred.
- Gluten-free corn tortillas make this recipe suitable for gluten-intolerant individuals.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For a vegetarian version, substitute ground beef with plant-based meat alternatives or extra beans.
- Homemade enchilada sauce can be used for more control over flavor and sodium content.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
