Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon black pepper
- 1 cup canned black beans, drained and rinsed (optional)
- 1 cup corn kernels (frozen or canned, drained)
- 2 cups salsa verde (tomatillo salsa)
- 1/2 cup low-sodium chicken broth or water
- 8 small corn tortillas (6-inch), cut into wedges or strips
- 2 cups shredded Mexican blend or Monterey Jack cheese
- 1/4 cup chopped fresh cilantro, for garnish
- Optional toppings: sliced jalapeño, green onion, lime wedges, sour cream
Do This
- 1. Preheat oven to 400°F (200°C). Cut tortillas into wedges or strips and shred cheese if needed.
- 2. Heat oil in a large oven-safe skillet over medium-high. Brown ground beef, breaking it up, until no longer pink; drain excess fat if needed.
- 3. Add onion, bell pepper, and a pinch of salt. Cook until softened, then stir in garlic, cumin, chili powder, oregano, salt, and pepper for 1 minute.
- 4. Stir in salsa verde, broth, black beans, and corn. Simmer 3 to 5 minutes until slightly thickened.
- 5. Smooth the beef mixture. Arrange tortilla pieces in a shingled layer over the top. Sprinkle evenly with shredded cheese.
- 6. Transfer skillet to oven and bake 10 to 12 minutes, until cheese is melted, bubbly, and lightly golden around the edges.
- 7. Rest 5 minutes. Top with cilantro and desired garnishes. Scoop into bowls and serve hot.
Why You’ll Love This Recipe
- All the flavors of beef enchiladas in an easy, one-pan skillet bake.
- Bright, tangy salsa verde keeps it lighter and more vibrant than classic red sauce.
- Ready in under an hour with simple, weeknight-friendly ingredients.
- Flexible and forgiving: easy to spice up, bulk up, or make more veggie-heavy.
Grocery List
- Produce: 1 small yellow onion, 1 green bell pepper, 2 garlic cloves, 1 small bunch fresh cilantro, 1 jalapeño (optional), 1 to 2 limes (optional), 2 to 3 green onions (optional)
- Dairy: 2 cups shredded Mexican blend or Monterey Jack cheese, sour cream (optional)
- Pantry: Olive oil, 1 pound lean ground beef, ground cumin, chili powder, dried oregano, kosher salt, black pepper, 1 can black beans, 1 cup corn kernels (frozen or canned), 2 cups salsa verde (tomatillo salsa), 1/2 cup low-sodium chicken broth or water, 8 small corn tortillas (6-inch)
Full Ingredients
Beef Verde Skillet Filling
- 1 tablespoon olive oil
- 1 pound lean ground beef (90% lean, if possible)
- 1 small yellow onion, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup canned black beans, drained and rinsed (optional but delicious)
- 1 cup corn kernels (frozen, thawed, or canned and drained)
- 2 cups salsa verde (tomatillo salsa), mild or medium
- 1/2 cup low-sodium chicken broth or water (to loosen and simmer)
Tortilla and Cheese Topping
- 8 small corn tortillas (6-inch), cut into 6 wedges each or into wide strips
- 2 cups (about 8 ounces) shredded Mexican blend or Monterey Jack cheese
For Serving (Optional but Recommended)
- 1/4 cup chopped fresh cilantro leaves
- 1 jalapeño, thinly sliced (for heat and crunch)
- 2 green onions, thinly sliced
- Lime wedges, for squeezing over the top
- Sour cream or Mexican crema, for drizzling or dolloping
Step-by-Step Instructions
Step 1: Preheat and Prep the Ingredients
Preheat your oven to 400°F (200°C). This allows the oven to come up to temperature while you build the skillet.
Dice the onion and green bell pepper. Mince the garlic. Cut the corn tortillas into wedges (cut each tortilla into 6 triangles) or into wide strips. Shred the cheese if it is not pre-shredded. Rinse and drain the black beans and corn if using canned. Have your salsa verde and broth measured and ready to go. Prepping everything up front makes the cooking process smooth and stress-free.
Step 2: Brown the Ground Beef
Heat a large oven-safe skillet (10- to 12-inch cast-iron or similar) over medium-high heat. Add the olive oil. When the oil shimmers, add the ground beef, breaking it up with a spoon or spatula into small crumbles.
Cook for 5 to 7 minutes, stirring occasionally, until the beef is browned and no pink remains. If there is a lot of fat in the pan, tilt the skillet carefully and spoon off the excess, leaving about 1 tablespoon behind for flavor. Season the beef with a pinch of salt and pepper.
Step 3: Soften the Vegetables and Toast the Spices
Add the diced onion and bell pepper to the browned beef. Sprinkle with about 1/4 teaspoon of the kosher salt. Cook, stirring often, until the vegetables soften and the onion turns translucent, about 4 to 5 minutes.
Stir in the minced garlic, ground cumin, chili powder, dried oregano, remaining salt, and black pepper. Cook for 30 to 60 seconds until very fragrant. Toasting the spices in the hot pan wakes up their flavor and gives the filling a deeper, more savory taste.
Step 4: Add Salsa Verde and Simmer
Pour in the salsa verde and chicken broth (or water), scraping the bottom of the skillet with a wooden spoon to release any browned bits. Add the black beans and corn, if using, and stir to combine everything evenly.
Bring the mixture to a gentle simmer and cook for 3 to 5 minutes, stirring occasionally, until slightly thickened but still saucy. You want a spoonable mixture that is not dry, since the tortillas will absorb some of the liquid in the oven. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Step 5: Layer with Tortillas and Cheese
Turn off the heat. Use your spoon or spatula to smooth the top of the beef mixture into an even layer in the skillet. Arrange the tortilla wedges or strips over the top in a shingled pattern, overlapping them slightly so they cover most of the surface. Leave a few small gaps so steam can escape and some filling peeks through.
Sprinkle the shredded cheese evenly over the tortillas, making sure to get cheese all the way to the edges of the skillet. This creates those delicious, crispy, browned cheesy bits along the sides.
Step 6: Bake Until Bubbly and Golden
Transfer the skillet to the preheated oven. Bake for 10 to 12 minutes, until the cheese is fully melted, bubbly around the edges, and lightly golden brown in spots. If you prefer a more browned top, you can switch the oven to broil for the last 1 to 2 minutes, watching very closely so it does not burn.
Remove the skillet from the oven and let it rest for 5 minutes. This short rest allows the sauce to thicken slightly and makes it easier to scoop neat portions.
Step 7: Garnish and Serve
Just before serving, sprinkle the skillet generously with chopped fresh cilantro and, if using, sliced green onions and jalapeño. Add a few lime wedges around the skillet for squeezing over each serving.
Serve the beef verde enchilada skillet hot, straight from the pan, with sour cream or crema on the side for drizzling or dolloping. Use a large spoon to scoop down through the cheesy tortilla layer into the saucy beef filling. This dish pairs nicely with a simple green salad, Mexican rice, or tortilla chips on the side.
Pro Tips
- Use a good salsa verde: The flavor of the skillet depends heavily on your salsa. Look for a tomatillo-based salsa verde you enjoy on its own; roasted or fire-roasted versions add extra depth.
- Do not skimp on sauce: The filling should look a bit loose and saucy before baking. The tortillas absorb some liquid as they bake, so a wetter mixture prevents a dry skillet.
- Keep tortillas mostly on top: Arrange the tortillas over the filling rather than stirring them in. This keeps some edges crisp, while the parts touching the sauce stay tender, like a deconstructed enchilada.
- Grate cheese yourself if possible: Freshly grated cheese melts more smoothly than pre-shredded varieties that often contain anti-caking agents.
- Make it family-friendly or spicy: Use mild salsa verde and skip the jalapeño for a milder dish, or choose medium or hot salsa and add extra jalapeño or a pinch of cayenne for more heat.
Variations
- Chicken Verde Enchilada Skillet: Swap the ground beef for 3 cups of shredded cooked chicken (rotisserie works great). Skip the browning step and start by softening the vegetables in oil, then add the chicken with the salsa verde and broth.
- Vegetarian Skillet: Omit the beef and use 2 cans of black beans (or black beans plus pinto beans) and an extra 1/2 cup of corn. You can also add diced zucchini or mushrooms for more vegetables.
- Extra-Cheesy and Crunchy: Add an extra 1/2 cup of cheese and tuck a few tortilla strips directly into the beef mixture before topping. The ones on top will crisp, while the submerged ones become soft and enchilada-like.
Storage & Make-Ahead
Allow leftovers to cool to room temperature, then cover the skillet tightly or transfer portions to airtight containers. Store in the refrigerator for up to 4 days. Reheat individual servings in the microwave until steaming hot, or rewarm larger portions in a 350°F (175°C) oven for 15 to 20 minutes, covered with foil if the top starts to over-brown.
For make-ahead prep, you can cook the beef verde filling up to 2 days in advance. Store it in the fridge, then reheat in an oven-safe skillet, top with fresh tortilla wedges and cheese, and bake just before serving. This keeps the tortilla layer from getting soggy. The finished dish can also be frozen, tightly wrapped, for up to 2 months; thaw overnight in the refrigerator and reheat in the oven until hot all the way through.
Nutrition (per serving)
Approximate values for 1 of 4 servings (using lean ground beef, Mexican blend cheese, black beans, and corn): about 640 calories, 38 g protein, 34 g fat (15 g saturated), 44 g carbohydrates, 7 g fiber, and 1,150 mg sodium. Actual values will vary based on specific brands of salsa verde, cheese, and tortillas, and on optional toppings used.
