Skillet Enchiladas with Ground Beef and cheese / tortillas
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.
Ingredients
- 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
- Onions, medium - 1, diced
- Tortillas, taco-sized corn or flour - 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
Prep
- 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)
- Onions - Dice onions. (Can be done up to 5 days ahead)
- Tortillas / Kale / Zucchini - Prep as directed. Store separately. (Can be done up to 3 days ahead)
- Corn - Defrost corn.
Make
- Turn on the oven’s broiler.
- 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.
- Add zucchini with a pinch of salt and saute for 3 minutes more.
- Add beef and salt to the pan and saute until beef is cooked through, 5 to 7 minutes. Drain off any excess liquid / fat.
- Add kale, corn, and enchilada sauce. Continue cooking to heat everything through.
- Remove pan from heat. Stir in tortillas and half the cheese. Top skillet with remaining half of cheese.
- Place skillet under heated broiler and cook until cheese is melted and sauce is bubbling, ~3 minutes (watch it closely to prevent burning).
- Serve skillet enchiladas with sour cream on top. Enjoy!
Nutrition Facts
Reviews
This meal has 76 reviews
Kids feel like it is a treat because of cheesy top but I just pack it with veggies 😁
My toddler and husband loved this. I love how much vegetables go in this dish (with all the cheese). We used greek yogurt instead of sour cream and my toddler gobbled it all right up. I didn't feel guilty at all that he just had a heaping dollop of greek yogurt! You can probably used any type of ground meat; we used venison.
I really enjoyed this recipe! My husband did not like the kale in it but I thought it was fine personally.
Easy! I enlisted my 10 year old to make the sauce while I did the chopping. I thought it looked like too much kale and omitted some bit it definitely would not have been too much! Use it all! I think some black pepper and something tangy like goat cheese would probably take this up another level!
Very good flavor combination and pretty quick to make.
Followed the recipe and it was great. Wouldn’t skip the kale or zucchini. Used flour tortillas but think it might taste even better with corn tortillas.