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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 70 reviews

My family loved this! I subbed black beans in for kale and zucchini. We have plans to make nachos and burritos with the leftovers (I made 8 serving size and it was a lot!).

By: Anne
Posted: May 10, 2019
Diet: Original

Very quick and really tasty!

By: Rachel
Posted: May 09, 2019
Diet: Original

Quick to make, and everyone went back for seconds. Left out kale, and the zucchini made feel a bit healthier than traditional enchiladas. Loved not having to roll them, and being able to make the enchilada sauce so easily rather than buying a premade one :)

By: Lily
Posted: Mar 15, 2019
Diet: Original

Whole family loved it. I topped it with shredded lettuce, green onions, and chopped tomatoes.

By: Jeanette
Posted: Feb 19, 2019
Diet: Original

I did not like this. The texture was also off.

By: Eric
Posted: Feb 13, 2019
Diet: Original

Very satisfying and good. The whole family really enjoyed it and leftovers were just as good!

By: Susie
Posted: Feb 09, 2019
Diet: Original