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Recipe: Skillet Enchiladas with Ground Beef

This summer, we’ve partnered with Cook Smarts to inspire you in the kitchen as part of our ‘Stronger, Healthier You Series’. This week, we’ve got a one pan skillet enchilada, which has always been a HUGE hit as a easy weeknight meal. This is the first version Cook Smarts has featured with ground beef, and it adds a great heartiness to the finished dish.

Cook time

ACTIVE: 40 min
TOTAL: 40 min


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
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 (ingredients listed separately) – ~2 cups
  • Cheese, Monterey Jack, shredded – 6 oz (sub cheddar)
  • Sour cream – 1/4 cup (sub plain or Greek yogurt)


  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.


  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!

Nutrition Facts









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  1. Avatar


    August 29, 2019 at 7:29 pm

    Mine turned out a little runny (user error lol) but the flavor is so good! Thanks for the inspiration for dinner tonight. Oh and this was so easy to make!

  2. Avatar

    Ben richardson

    August 26, 2021 at 5:09 am

    Interesting blog and Informative
    Drug addiction

  3. Avatar

    Guadalupe Parnell

    December 7, 2022 at 7:13 am

    Skillet enchiladas are so easy to make that the only thing you need is a few basic ingredients, a skillet, and a few minutes of your time. Here you get exterior house cleaning and learn more new roof cleaning tips. In this post, I’m sharing with you my favorite method for making skillet enchiladas – whether it be ground beef or chicken.

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