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Skillet Enchiladas with Ground Beef
and cheese / tortillas

Active: 40 Total: 40

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.

Tags

Ingredients

Servings:
4
Metric
Skillet Enchiladas with Ground Beef:
  • 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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions - Dice onions. (Can be done up to 5 days ahead)
  2. Tortillas / Kale / Zucchini - Prep as directed. Store separately. (Can be done up to 3 days ahead)
  3. Corn - Defrost corn.

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Make

  1. Turn on the oven’s broiler.
  2. 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.
  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

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (49)
Gluten-free (5)
Paleo (4)
Vegetarian (15)

Most Helpful

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!

By: Rebecca
Posted: Jan 27, 2021
Diet: Original
1 Helpful

41 reviews

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!

By: Jenna
Posted: Feb 18, 2021
Diet: Vegetarian
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.

By: Christina
Posted: Feb 16, 2021
Diet: Vegetarian
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.

By: Barbie
Posted: Feb 11, 2021
Diet: Original
0 Helpful

This was so tasty! My only change for next time is I didn’t love the brand of enchilada sauce I bought.

By: Kera
Posted: Feb 10, 2021
Diet: Original
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.

By: Kayla
Posted: Feb 10, 2021
Diet: Original
0 Helpful

Excellent recipe. Will add some extra peppers next time probably. Enjoyed it a lot!

By: Sophie
Posted: Feb 07, 2021
Diet: Vegetarian
0 Helpful