Skillet Enchiladas with Ground Beef
and cheese / tortillas
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.
Ingredients
- 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
Prep
Make
- 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!
Nutrition Facts
Reviews
Ratings
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!
2 Helpful56 reviews
Accidentally bought groceries for the paleo version (intending to make the original) so I made a hybrid. I kept the bell pepper, but added the corn and cheese. Included the cauliflower rice and the cubed avocado instead of sour cream. Subbed baby spinach for kale. Crisped the tortilla pieces in a pan with a bit of ghee and sprinkled them on top. I can see myself going back to this one.
0 HelpfulDelicious! I used mild enchilada sauce and it was just perfect. Will definitely make this again!
0 HelpfulFast and easy! I really liked how the flavors blended. I used the corn tortillas and substituted baby spinach for the kale. I served with avocado slices, chips, salsa, and sour cream.
0 HelpfulThis turned out good! Super easy to make. I added bell pepper and maybe too many tortillas: my pan was very full, but it all still fit in there. I made my own enchilada sauce and I think I need to use more ancho or oregano (or salt) next time to make it more flavorful. I'll be adding more cheese to the enchiladas as I eat leftovers. I added some salt and pepper to the yogurt I had to serve with, and that was a very good complement.
0 HelpfulThis one is a hit! Family loved it and it comes together quickly. I used especially nice Enchilada sauce that i wont be able to get again, so I wonder how it will go when I use a store bought version next time
0 Helpful