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.
- 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
- 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)
- 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.
- 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!
Cook Smarts creates weekly meal plans, cooking guides and infographics, and online cooking lessons, all designed to help anyone build a strong cooking foundation. When you purchase PB Resolution, a three-month subscription to Cook Smarts comes with your program purchase, helping you to build strength and flexibility, but also dial in your nutrition for optimal health.
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