Description
Beef Skillet Enchiladas offer a comforting and hearty meal that comes together quickly in one pan. Ground beef seasoned with chili powder, cumin, and smoked paprika is combined with melty plant-based cheese and warm tortillas, all smothered in a rich, smoky natural enchilada sauce. Perfect for weeknights, this dish delivers bold flavors and textures with minimal cleanup, making it ideal for family dinners or casual gatherings.
Ingredients
Scale
Beef Mixture
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt, to taste
- 1 tbsp apple cider vinegar (natural)
Sauce and Filling
- 2 cups enchilada sauce (natural)
- 1 1/2 cups plant-based cheese (shredded, mozzarella-style or cheddar-style)
- 8 soft flour or corn tortillas
Garnishes (Optional)
- Fresh cilantro, chopped
- Chopped fresh tomatoes
- Diced avocado
- Sliced green onions
- Plant-based sour cream
- Lime wedges
Instructions
- Sauté the Aromatics and Beef: Heat a drizzle of oil in a large skillet over medium heat. Add the finely chopped onions and minced garlic, cooking until fragrant and translucent. Add the ground beef and break it up with a spatula. Cook until fully browned and no pink remains.
- Season the Beef: Sprinkle chili powder, cumin, smoked paprika, salt, and cayenne pepper evenly over the beef. Stir well to coat. Pour in apple cider vinegar (natural) and mix to brighten and deepen the flavor.
- Add Enchilada Sauce (natural): Pour in the enchilada sauce and stir to combine. Let the mixture simmer gently for several minutes until slightly thickened.
- Assemble the Enchiladas in the Skillet: Spoon some beef mixture into each tortilla and sprinkle with plant-based cheese. Roll each tortilla tightly and place seam-side down in the skillet, arranging them snugly side by side. Pour remaining sauce over the rolled tortillas and sprinkle with more plant-based cheese on top.
- Cook Until Bubbly: Cover the skillet and cook over low heat until the cheese melts and the enchiladas are heated through. This should take several minutes and keeps the dish moist without the need for an oven.
Notes
- Warm tortillas before rolling to prevent cracking and make folding easier.
- Do not overfill tortillas to avoid tearing when rolling.
- Cook covered on low heat to melt cheese evenly and tenderize the beef mixture.
- Add fresh cilantro just before serving for a fresh burst of flavor.
- Keep extra enchilada sauce on hand to drizzle at serving for a saucier dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg
Keywords: beef enchiladas, skillet enchiladas, plant-based cheese, quick dinner, one-pan meal
