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!2 Helpful
Easy dish to make. Didn't have any kale so I used spinach instead. Used a package of frozen zucchini blend which added nice color to the dish. Instead of frozen corn, I used canned corn. Delicious!0 Helpful
Yum!! I make it exactly as provided. Super easy and delicious!0 Helpful
We love the skillet enchiladas. I throw some slaw with Greek yogurt and/or lime juice and/or red wine vinegar usually for bonus crunch.0 Helpful
My husband and I loved this... my kids not so much. The second time I made this without the tortillas in the dish. I also used less zucchini and chopped it up super fine. I served it with tortilla chips on the side. Everyone loved it!0 Helpful
This meal is so quick and easy and a crowd-pleaser in my house. I regularly add it to my weekly menu.0 Helpful
My partner is not a big fan of beans (or vegetables for that matter) and often grumbles at the suggestion of a meat free meal. He went back for seconds of this dish! I do wish I had used corn tortillas over the flour ones and will plan to do that next time I make this recipe.0 Helpful