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Week of 5/22/23

Skillet Enchiladas with Ground Beef
and cheese / tortillas

Active: 40 Total: 40
Original GF Paleo Vegetarian
Skillet Enchiladas with Ground Beef

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 2021.

Tags
One Pot, Freezer Friendly
Proteins
Cheese, Ground meat
Cuisines
Latin
Save recipe
69

Ingredients

Metric
Servings:
4
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

  1. 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)

  2. Onions - Dice onions. (Can be done up to 5 days ahead)

  3. Tortillas / Kale / Zucchini - Prep as directed. Store separately. (Can be done up to 3 days ahead)

  4. Corn - Defrost corn.

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Make

  1. Turn on the oven’s broiler.

  2. 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.

  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!

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