Skillet Enchiladas with Ground Beef
and cheese / tortillas
One pan skillet enchiladas are a favorite weeknight meal in our community of cooks. This version includes ground beef for rich heartiness.
Smarts: We featured this recipe in 2018 with a homemade enchilada sauce. This time around, we're using a store-bought enchilada sauce to save time, but feel free to use the old version and make your own if you prefer.
- 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, store-bought - 2 cups
- Cheese, shredded Monterey Jack - 6 oz (sub cheddar)
- Sour cream - 1/4 cup (sub plain or Greek yogurt)
- Turn on the oven’s broiler.
- Heat a large oven-safe skillet with oil 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 made a double batch because my week is crazy and my only adjustment was I needed to use the Dutch oven to hold it all. It was SO So good! Loved it, loved all the veggies, love that I get to eat it again!1 Helpful
I echo the common review that the enchilada sauce you choose is important for the flavor of this dish. Mine was only so-so, which brought down the overall rating. I did like how quickly this all came together though!0 Helpful
It was good, but I did not care for the store-bought enchilada sauce. Should have bought a different brand or made my own. I prefer corn tortillas in a dish like this.0 Helpful
Good, easy, and filling as always. I've made my enchilada sauce in the past and I think I like it better. Or maybe the brand I bought wasn't stellar. Need to find a good canned one maybe.0 Helpful
This was so tasty! My only change for next time is I didn’t love the brand of enchilada sauce I bought.0 Helpful
Delightful! Removed and saved half before adding the cheese and tortillas so the tortillas dont get too soggy as leftovers, will mix and broil the leftovers separately. Also added some spices to the meat/veg mix.0 Helpful
Excellent recipe. Will add some extra peppers next time probably. Enjoyed it a lot!0 Helpful