Skillet Enchiladas with Ground Beef
and cheese / tortillas

Name: Skillet Enchiladas with Ground Beef
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 8 Tortillas, taco-sized gluten-free corn, chopped into bite-sized pieces; 4 leaves Kale, curly-leaf, stems discarded, leaves chopped; 8 oz Zucchini, diced; 1 cup Corn, frozen; 1 Tbsp Oil, cooking; 1 lb Beef, ground and lean; 1/2 tsp Salt; ~2 cups Enchilada sauce (ingredients listed separately); 6 oz Cheese, shredded Monterey Jack (sub cheddar); 1/4 cup Sour cream (sub plain or Greek yogurt); 1 Tbsp Oil, cooking; 2 tsp Chili powder; 2 tsp Cumin, ground; 1/2 tsp Oregano, dried; 1/2 tsp Garlic powder; 7 Tbsp Tomato paste; 2 cups Stock, any type

Active: 40 Total: 40

Original GF Paleo Vegetarian

One pan skillet enchiladas are a favorite weeknight meal in our community of cooks. This version includes ground beef for rich heartiness and a homemade enchilada sauce. It was last featured in 2018.

Ingredients

Metric

Servings:

Skillet Enchiladas with Ground Beef:

Onions, medium - 1 , diced
Tortillas, taco-sized gluten-free corn - 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 (ingredients listed separately) - ~2 cups
Cheese, shredded Monterey Jack - 6 oz (sub cheddar)
Sour cream - 1/4 cup (sub plain or Greek yogurt)

Red Enchilada Sauce:

Oil, cooking - 1 Tbsp
Chili powder - 2 tsp
Cumin, ground - 2 tsp
Oregano, dried - 1/2 tsp
Garlic powder - 1/2 tsp
Tomato paste - 7 Tbsp
Stock, any type - 2 cups

Prep

Make enchilada sauce - Combine oil (portion for the sauce), chili powder, cumin, oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 5 minutes to let the flavors come together and the sauce reduce slightly. (Note: sauce will be fairly thin.) (Can be done up to 5 days ahead)
Onions - Dice onions. (Can be done up to 5 days ahead)
Tortillas / Kale / Zucchini - Prep as directed. Store separately. (Can be done up to 3 days ahead)
Corn - Defrost corn.

Make

Turn on the oven’s broiler.
Heat a large oven-safe skillet with oil (portion for enchiladas) 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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