April 24th, 2024
Recipes
Enchilada Ground Beef Skillet
Valentina P
- Difficulty
•
- Time 20"
This enchilada skillet is an easy weeknight dinner that the whole family will love. Made with lean protein, vegetables, enchilada sauce, and melty cheese. Just throw all of the ingredients into the pan and you'll have a healthy meal loaded with Mexican-inspired flavors within 20 minutes.
How To MakeDiet Type: Classic
Shopping List
-
Skillet
- 1 pound ground beef or 93% lean turkey (or vegan beef substitute)
- 1 (15 ounce) jar red enchilada sauce
- 3 corn or cassava tortillas, chopped into 1 inch pieces
- 3 cups chopped vegetables of choice (such as zucchini and bell pepper)
- 1/2 onion, diced
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- salt, to taste Spice Blend
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne Toppings
- 1 cup shredded Mexican cheese
- 1/2 cup fresh cilantro, chopped
Instructions
- Step 1: Chop the vegetables into pieces, about 1 inch in size. Set aside.
- Step 2: Heat the olive oil in a large frying pan over medium-high heat. Add the garlic and onion and cook for 2 minutes.
- Step 3: Add the ground meat and the spice blend to the pan. Cook for 5 minutes, breaking up the meat into smaller pieces with the side of a spatula while it cooks. Note: You can optionally drain the cooked meat juices (but add in splash of water during the next step).
- Step 4: Add the chopped vegetables, enchilada sauce and chopped tortillas to the pan. Stir to combine everything. Cover and cook for an additional 5 minutes.
- Step 5: Uncover the pan and scatter the cheese and cilantro all over the top. Cover with the lid and cook an additional 1 minute, or until the cheese has melted. Taste and adjust seasonings as desired.
- Serve: Divide onto plates and enjoy. This is great topped with avocado and sour cream.
Nutrition
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What you should eat next
Enchilada Ground Beef Skillet
PT20M 1 pound ground beef or 93% lean turkey (or vegan beef substitute) 1 (15 ounce) jar red enchilada sauce 3 corn or cassava tortillas, chopped into 1 inch pieces 3 cups chopped vegetables of choice (such as zucchini and bell pepper) 1/2 onion, diced 2 tablespoons olive oil 2 garlic cloves, chopped salt, to taste 1/2 teaspoon cumin 1/2 teaspoon smoked paprika 1/2 teaspoon dried oregano 1/4 teaspoon cayenne 1 cup shredded Mexican cheese 1/2 cup fresh cilantro, chopped Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
