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.
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.
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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!