HomeHealthy FoodBeef and Veggie Enchilada Skillet

Beef and Veggie Enchilada Skillet


Beef and Veggie Enchilada Skillet offers you all the flavour of home made enchiladas in a easy 1 skillet dish. No rolling required!

overhead photo of beef and veggie enchilada skillet

I’ve acquired a winner of a one skillet dinner for you that’s not solely chock filled with greens, black beans, and lean floor beef, however feeds a military and reheats effectively too. There’s nothing Beef and Veggie Enchilada Skillet can’t do!

This dish has all the flavour of tacky beef enchiladas besides there’s no tedious and messy rolling required. All of the substances, together with the corn tortillas, are chopped, sauteed and simmered in a giant skillet earlier than being blanketed by shredded cheese then broiled till melted.

They’re lazy lady’s enchiladas, y’all!

serving spoon taking a scoop of enchilada skillet beef

I acquired the thought for the recipe after Gwen began housing black beans once I had them out so as to add to a salad in the future (umm, right here for this!), all of my kids’s present acceptance and excitment round pink bell peppers in the meanwhile (of all issues?!) and my fixed need to search out dishes to work home made pink enchilada sauce into (so dang good). Add the 10lb floor beef blast I added to my final Butcher Field order that’s at the moment taking on my freezer, and Beef and Veggie Enchilada Skillet was born!

Substances Wanted

  • Greens: Peppers, onions, and frozen candy corn cowl the veggie portion of Beef and Veggie Enchilada Skillet. In case you don’t like bell peppers, I like to recommend utilizing a diced or shredded zucchini as a substitute.
  • Floor beef: I exploit lean, 90/10 floor beef on this recipe so I don’t want to empty any extra fats out.
  • Black beans: Canned black beans add fiber and protein to this dish, plus a creamy richness. I like Bush’s Beans, that are gluten free.
  • Seasonings: Chili powder, cumin, and recent garlic carry Tex-Mex taste to the skillet enchiladas. I like to recommend utilizing gentle chili powder if you wish to maintain the warmth degree low. I like Tone’s Gentle Chili Powder.
  • Home made pink enchilada sauce: When you attempt home made pink enchilada sauce, it will likely be not possible to return to canned or jarred – mark my phrases! My straightforward recipe requires on a regular basis substances and could be made a number of days forward of time. SO GOOD.
  • Corn tortillas: Corn tortillas are infamous for cracking and splitting whereas rolling into enchiladas, however there’s no want to fret with this recipe since you chop them up then stir them into the meat, veggie and enchilada sauce combination till they’re smooth and tender.
  • Shredded cheese: I like to make use of a Mexican cheese mix for topping the meat and vegetable enchilada skillet. All you’ll want to do is sprinkle the cheese on high then broil till melted.
  • Toppings: These skillet enchiladas are made particular by including any and all recent toppers to your bowl together with: sliced pink or inexperienced onions, chopped cilantro, diced tomato, avocado or guacamole, shredded lettuce, and bitter cream or salsa. Set out a toppings bar and let everybody go nuts.

Make As soon as, Eat All Week

Like I stated, this recipe makes a TON of meals and leftovers make for fast and straightforward lunches as a result of they reheat like a dream within the microwave. This recipe additionally freezes tremendous effectively. Scoop particular person parts into freezer-safe containers then cowl and freeze. Thaw within the fridge 24 hours earlier than you need to eat then warmth within the microwave, high, and serve.

Able to dive into this bowl of deliciousness?!

Spinach, Bacon and Mushroom Sweet Potato Noodles

Bowl of skillet beef enchiladas with toppings

Methods to Make Skillet Enchiladas

Begin by heating a drizzle of additional virgin olive oil in a big, oven proof skillet over medium warmth. Add chopped bell peppers and onions then saute till they start to melt, 5 minutes. Flip the warmth as much as medium-high then add lean floor beef, minced garlic, chili powder, cumin, and a pinch of salt and saute till the meat is cooked by, and the peppers and onions are tender, 8-10 extra minutes.

ground beef and bell pepper sauting in a skillet

Subsequent add a batch of home made pink enchilada sauce (recipe under!), a can of black beans which have been drained and rinsed, and frozen candy corn then stir to mix.

beef and vegetable enchilada filling sauting in a skillet

Deliver the combination to a simmer then add corn tortillas which have been sliced into squares and prepare dinner, stirring usually, till they’re smooth and creamy, just some minutes.

corn tortillas added to a skillet of beef and vegetable enchiladas

Final step is to sprinkle shredded Mexican cheese mix on high then broil till melted, a minute or so.

melted cheese on top of a skillet of beef and vegetable enchiladas

That’s all she wrote! Scoop into bowls then high with any and all recent toppings and devour. I hope you like this tremendous easy but delicious one skillet beef enchilada recipe! Get pleasure from!

Bowl of skillet beef enchiladas with toppings

Extra One Skillet Dinner Recipes

Beef and Veggie Enchilada Skillet

Description

Beef and Veggie Enchilada Skillet offers you all the flavour of home made enchiladas in a easy 1 skillet dish. No rolling required!

Substances

  • 1 teaspoon additional virgin olive oil
  • 1 bell pepper, any coloration, seeded then chopped small
  • 1 yellow onion, chopped
  • 1lb lean floor beef
  • 2 cloves garlic, pressed or minced
  • 1 teaspoon gentle chili powder
  • 1 teaspoon cumin
  • salt
  • 15oz can black beans, drained and rinsed
  • 1 cup frozen candy corn
  • 8 gluten free corn tortillas, chopped into squares
  • 6oz shredded Mexican cheese mix
  • Optionally available toppings: chopped pink onion, chopped inexperienced onion, chopped cilantro, chopped recent tomato, diced avocado, shredded lettuce, bitter cream, salsa, guacamole
  • For the Pink Enchilada Sauce (makes 2 cups):
    • 3 Tablespoons impartial tasting oil (like avocado or vegetable oil)
    • 2 Tablespoons gluten free all function flour (I like Bob’s Pink Mill Gluten Free 1 to 1 Baking Flour)
    • 3 Tablespoons gentle chili powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon cumin
    • scant 1/4 cup tomato paste
    • 2 cups hen broth

Instructions

  1. For the Pink Enchilada Sauce: Warmth oil in a saucepan over medium warmth then add flour and whisk slowly and continually for 1 minute. Add seasonings — chili powder by cumin — then whisk till the spices are toasted and aromatic, 1 minute. Add tomato paste then whisk till mixed. Slowly stream in hen broth whereas whisking to create a easy sauce then flip warmth as much as medium-high to carry sauce to a bubble. Flip warmth again right down to medium then simmer till sauce has barely thickened, 3-4 minutes, stirring usually. Put aside. Sauce could be made 3-4 days forward of time.
  2. Preheat broiler to excessive.
  3. Warmth oil in a big (12”) oven proof skillet over medium warmth. Add peppers and onions then saute till they start to melt, 5 minutes. Flip warmth as much as medium-high then add floor beef, chili powder, cumin, garlic, and a pinch of salt. Proceed to saute till beef is cooked by and peppers are tender, 8-10 minutes, then drain beef combination if crucial and add again to the skillet.
  4. Add black beans, frozen corn, and ready enchilada sauce then stir to mix. Deliver combination to a simmer then add chopped tortillas and fold to mix. Simmer till tortillas are tender, 3-4 minutes, stirring usually. Take away skillet from warmth then sprinkle shredded cheese on high and broil till melted. Scoop into bowls then serve with non-obligatory toppings.

Notes

  • I like to recommend utilizing gentle chili powder to maintain this dish on the gentle facet (my youngsters 8 and underneath eat it simply high quality utilizing gentle chili powder). Use spicy chili powder for those who’d prefer it to be spicy.

This recipe is courtesy of Iowa Lady Eats, http://iowagirleats.com.

photo collage of beef and veggie enchilada skillet

Pictures by Ashley McLaughlin

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