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Skillet Enchiladas with Ground Beef
and cheese / tortillas

Active: 40 min Total: 40 min
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

Metric
Servings:
4
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, 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)

Nutrition Facts

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Prep

  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.

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Make

  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!

Nutrition Facts

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Reviews

Ratings

Original (109)
Gluten-free (8)
Paleo (4)
Vegetarian (23)

Most Helpful

I really enjoyed this recipe! My husband did not like the kale in it but I thought it was fine personally.

By: Victoria
Posted: Nov 14, 2019
Diet: Original
1 Helpful

81 reviews

Quick, easy and delicious. My partner would have preferred it without kale, but otherwise spot on!

By: Seren
Posted: Aug 26, 2021
Diet: Original
0 Helpful

My husband and I loved it. It will go in the rotation. Very simple for a big impact.

By: Emily
Posted: May 17, 2021
Diet: Original
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.

By: Cara
Posted: Mar 03, 2021
Diet: Original
0 Helpful

Delicious! Makes a lot so will be great for lunches all week. Kids picked out the green stuff but husband and I loved it.

By: Ann
Posted: Mar 26, 2020
Diet: Gluten-free
0 Helpful

Love this recipe. My kids ask for it regularly.

By: Rose
Posted: Mar 14, 2020
Diet: Original
0 Helpful

Kids feel like it is a treat because of cheesy top but I just pack it with veggies 😁

By: Markell
Posted: Jan 29, 2020
Diet: Vegetarian
0 Helpful