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Skillet Enchiladas with Ground Beef
and cheese / tortillas

Active: 40 minTotal: 40 min
20180917 skillet beef enchiladas nm 3.jpg?ixlib=rails 2.1

One pan skillet enchiladas are a favorite weeknight meal in our community of cooks. This is the first version we've featured with ground beef, and it adds a great heartiness to the finished dish.


Red Enchilada Sauce:
  • Oil, cooking - 1 Tbsp
  • Chili powder - 2 tsp
  • Cumin, ground - 2 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Tomato paste - 7 Tbsp
  • Stock, any type - 2 cups
Skillet Enchiladas with Ground Beef:
  • Onions, medium - 1, diced
  • Tortillas, flour and taco-sized - 8, chopped into bite-sized pieces
  • Kale, curly-leaf - 4 leaves, stems discarded, leaves chopped
  • Zucchini - 8 oz, diced
  • Corn, frozen - 1 cup
  • Oil, cooking - 1 Tbsp
  • Beef, ground and lean - 1 lb
  • Salt - 1/2 tsp
  • Enchilada sauce (ingredients listed separately) - ~2 cups
  • Cheese, Monterey Jack, shredded - 6 oz (sub cheddar)
  • Sour cream - 1/4 cup (sub plain or Greek yogurt)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. Make enchilada sauce - Combine oil (portion for the sauce), chili powder, cumin, oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 5 minutes to let the flavors come together and the sauce reduce slightly. (Note: sauce will be fairly thin.) (Can be done up to 5 days ahead)
  2. Onions - Dice onions. (Can be done up to 5 days ahead)
  3. Tortillas / Kale / Zucchini - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  4. Corn - Defrost corn.


  1. Turn on the oven’s broiler.
  2. Heat a large oven-safe skillet with oil (portion for enchiladas) over medium-high heat. Add onions to heated oil. Saute until beginning to soften, 1 to 2 minutes.
  3. Add zucchini with a pinch of salt and saute for 3 minutes more.
  4. Add beef and salt to the pan and saute until beef is cooked through, 5 to 7 minutes. Drain off any excess liquid / fat.
  5. Add kale, corn, and enchilada sauce. Continue cooking to heat everything through.
  6. Remove pan from heat. Stir in tortillas and half the cheese. Top skillet with remaining half of cheese.
  7. Place skillet under heated broiler and cook until cheese is melted and sauce is bubbling, ~3 minutes (watch it closely to prevent burning).
  8. Serve skillet enchiladas with sour cream on top. Enjoy!

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This meal has 58 reviews

Love it

By: Shayna
Posted: Dec 17, 2018
Diet: Original

Excellent! We devoured this for supper and lunches the next day. (Made the 4 servings version but it made what seemed like way more.) Used enchilada sauce in the can. Definitely going to be making it again.

By: Deborah
Posted: Dec 12, 2018
Diet: Original

This was so great. It's going to have to go into the repeat rotation. Didn't even miss the meat.

By: Jenna
Posted: Nov 06, 2018
Diet: Vegetarian

My husband loved this one, for me it was good but not amazing. Made way more than the four servings suggested!

By: Victoria
Posted: Oct 21, 2018
Diet: Original

Used canned Enchilada sauce. One can

By: Heather
Posted: Oct 15, 2018
Diet: Gluten-free

I loved all the veggies in this one! I also almost always have some variation of the ingredients in this one, in my fridge or panty and it is super fast.

By: Rachel
Posted: Oct 13, 2018
Diet: Original