Skillet Enchiladas with Ground Beef
and cheese / tortillas
- 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, gluten-free corn 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)
- 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.
- 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!
I really enjoyed this recipe! My husband did not like the kale in it but I thought it was fine personally.1 Helpful
I used store bought enchilada sauce for simplicity and I didn't care for the sauce--clearly not cooksmart's fault. I also didn't really love the kale and zucchini and I typically love kale and zucchini. Apparently just not in my enchiladas.0 Helpful
Delicious! Increased zucchini because I wanted to use it up!0 Helpful
Seasoning really needed to be increased on this one, otherwise delicious once that was sorted out :)0 Helpful
Quick, easy and delicious. My partner would have preferred it without kale, but otherwise spot on!0 Helpful
My husband and I loved it. It will go in the rotation. Very simple for a big impact.0 Helpful
This was a hit with the whole family! I saw the newer version, but wanted to try to make my own sauce (it was easy and delicious!) I peeled the zucchini and diced it really finely for stealth and it worked. This makes a lot and you could easily double the recipe for a crowd or lunches. I am from Texas and often avoid making enchiladas because it is such an involved process if you do it correctly-- this had all of the taste, but none of the hassle.0 Helpful