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.
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
Proteins
Cuisines
Ingredients
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)
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!
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