There is gooey cheese in every bite of this Beef Enchilada Skillet. It’s full of seasoned beef, peppers, onions, and zucchini. {gluten free}
Ever feel like you just can’t get dinner made? Cereal for everyone?
I have those nights…lots of them and at least once a week we have a “fend for yourself” night where my kids have to get their own dinner. Bad mom I know. However, they are learning some responsibility. They can make chicken tenders, cheese quesadillas or reheat leftovers. They can have a bowl of cereal, loaded nachos or macaroni and cheese. They aren’t super unhealthy are they? No judging please.
This is a super easy, very little thinking ahead required meal. It’s in rotation bi-monthly at least. I dish some out for my kids before adding the avocado and cilantro and it’s a huge hit. I’ve also made it with crushed tortilla chips instead of corn tortillas. They add crunch while the tortillas are soft. I would say it takes about seventeen minutes in total. Not bad at all.
Enchiladas are super delicious but who wants to fill, wrap and roll endlessly?
Why bother when you don’t have to? This skillet meal has endless variations. You can add chicken, pork or shrimp instead of beef. You can add any veggie you have leftover in the fridge: corn, chilis, tomatoes or scallions. Add black beans, cannellini or lentils. You can also add your grains like rice or quinoa.
Have I mentioned that it’s Spring here? I love to see my tulips popping out and the forsythia budding. It makes me happy. My daughter said today, “You can always tell what the weather is by my mood. I’m happy when it’s sunny and I don’t want to get out of bed when it’s dark.” Well said honey bunny. Time to plant your garden seedlings indoors and start the mulching before the weeds get out of control.
Try this topped with Guacamole and alongside this Cherry Margarita!
Beef Enchilada Skillet
Ingredients
- 2 tbsp olive oil
- 1 small onion chopped
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1 small zucchini chopped
- 2 garlic cloves minced
- 1 tsp cumin
- 4 corn tortillas
- 1 1/2 - 2 cups Frontera enchilada sauce
- 1 cup cheddar cheese shredded
- 1 cup cilantro chopped
- 1 pound ground beef
- salt and pepper to taste
Instructions
- Set the oven to low broil.
- Put olive oil in a skillet and add the onion, peppers, zucchini and garlic. Cook about five minutes. Add the cumin.
- Remove from skillet and add the ground beef. Cook for about 6 minutes or until cooked through.
- Add veggie mixture back in with the beef. Add the enchilada sauce and half the cheese and stir.
- Top with the remaining cheese and place under the broiler for 3-5 minutes until everything is bubbling. Add salt and pepper to taste.
- Top with avocado and cilantro and serve.
Nutrition
Looking for more quick dinners to put in your weekly rotation? Try this Herbed Skirt Steak. It’s a crowd pleaser.
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