There’s something so comforting about enchiladas. Maybe it’s the rich, savory sauce. Maybe it’s the gooey melted cheese or the way everything melds together in the oven into one flavorful bite. Growing up, enchiladas were one of those dishes that made an appearance on both special occasions and busy weeknights — warm, hearty, and always guaranteed to bring smiles around the table.
But let’s be real — sometimes, we just don’t have the time or energy to roll up individual tortillas and wait for the oven to do its thing. That’s where this Ground Beef Enchilada Skillet comes in. It’s got all the bold flavors of classic enchiladas, but in a quicker, easier, one-pan version that comes together on the stovetop in no time.
This dish is perfect for those nights when you need something satisfying but don’t want to spend hours in the kitchen. Plus, it’s super customizable — you can adjust the spice level, toss in some extra veggies, or even make it dairy-free if needed. It’s comfort food that adapts to your lifestyle, and that’s why it’s become one of my go-to dinners when I want something hearty without the hassle.
Why You’ll Love This Recipe:
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One-skillet magic: Fewer dishes, more flavor. Everything cooks in one pan.
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Quick and easy: Perfect for busy weeknights — done in under 30 minutes.
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Family-friendly: Mild enough for kids but easy to spice up for the adults.
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Comforting and satisfying: It’s warm, cheesy, and packed with flavor.
INGREDIENTS YOU’LL NEED:
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1 tbsp avocado oil
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1 small yellow onion, diced
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2 cloves garlic, minced
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1 lb ground beef
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1 ½ tsp salt
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½ tsp black pepper
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1 tsp cumin
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1 tsp chili powder
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½ tsp paprika
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1 ¼ cup tomato sauce
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½ cup beef broth
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½ cup coconut milk
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½ tbsp arrowroot starch
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1 cup zucchini, diced
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1 cup sweet potato, peeled and diced
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½ cup shredded turkey ham (optional)
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1 ½ cups dairy-free cheese or regular shredded cheese
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1–2 tbsp fresh cilantro, chopped
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1 green onion, sliced (for garnish)
HOW TO MAKE GROUND BEEF ENCHILADA SKILLET:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Sauté the Aromatics
Start by heating your avocado oil in a large skillet over medium heat. Once the oil shimmers, add in your diced onion. Let it cook for 3–4 minutes, stirring occasionally, until it becomes translucent and fragrant. Then, stir in your garlic and give it another quick sauté — about 30 seconds, just enough to bloom those flavors without burning.
Step 2: Brown the Beef
Add the ground beef directly into the pan with the onions and garlic. Use a wooden spoon to break it apart, and cook until it’s browned all the way through. Season it with salt, pepper, cumin, chili powder, and paprika. This is where that signature enchilada flavor really starts to build — don’t skip this part!
Step 3: Add the Veggies
Once your beef is browned and fragrant, stir in the diced zucchini and sweet potato. These veggies not only add a boost of nutrition, but they soak up all that spiced beefy flavor like little sponges. Cook them for about 3–4 minutes, just until they begin to soften.
Step 4: Make the Sauce
In a small bowl or measuring cup, whisk together the tomato sauce, beef broth, coconut milk, and arrowroot starch. This combo gives you that rich, creamy, slightly spicy enchilada sauce with zero need for a store-bought mix. Pour the sauce into the skillet, stir everything to combine, and let it all simmer for about 8–10 minutes, or until the sweet potatoes are fork-tender and the sauce has thickened.
Step 5: Cheese It Up
Once your veggies are cooked and the sauce is thick and bubbly, sprinkle the shredded cheese over the top. Cover the skillet with a lid and reduce the heat to low. Let it sit for about 3–5 minutes, or until the cheese has melted into gooey perfection.
Step 6: Garnish and Serve
Finish it off with a handful of chopped cilantro and sliced green onions for a pop of color and freshness. Serve it hot right from the skillet — no need to transfer it to a dish (unless you’re feeling fancy).
HELPFUL TIPS:
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Shortcut prep: Use pre-diced frozen veggies to save time — no shame in that game!
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Make it spicier: Add a pinch of cayenne or diced jalapeños if you like more heat.
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Dairy-free cheese: There are some great melty options out there — just make sure to pick one that actually melts.
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Optional turkey ham: Adds a bit of smoky flavor without the pork — totally up to you.
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Arrowroot starch substitute: Tapioca starch or cornstarch will also work here if that’s what you have on hand.
DETAILS:
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings
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Category: Main Course
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Method: Stovetop
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Cuisine: Mexican-Inspired
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Diet: Gluten-Free, Dairy-Free (optional)
NOTES:
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Feel free to double the batch for leftovers — this reheats beautifully.
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You can swap the sweet potato for butternut squash or even regular potatoes.
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This skillet is also delicious served over rice, cauliflower rice, or tucked into tortillas.
NUTRITIONAL INFORMATION:
(Per serving – approximate)
Calories: 410
Protein: 28g
Fat: 28g
Carbohydrates: 18g
Fiber: 4g
Sugar: 5g
FREQUENTLY ASKED QUESTIONS:
Can I make this vegetarian?
Yes! Just swap the ground beef for a plant-based ground or even black beans. Still hearty and delicious.
Does it freeze well?
Absolutely. Let it cool completely, then portion into containers and freeze for up to 2 months.
Can I use regular cheese and milk?
Of course! This recipe is adaptable. If you’re not avoiding dairy, feel free to use the classics.
What if I don’t have arrowroot starch?
Cornstarch or tapioca starch will work just as well to thicken the sauce.
STORAGE INSTRUCTIONS:
Let the skillet cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. To reheat, simply microwave or warm in a skillet over low heat until hot throughout. This dish also freezes well for up to 2 months — just thaw in the fridge overnight before reheating.
Related Recipes
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CONCLUSION
This Ground Beef Enchilada Skillet is everything we love about enchiladas — bold, cozy, melty, and satisfying — just without all the fuss. It’s a weeknight win that comes together quickly, feeds the whole crew, and brings that home-cooked comfort to the table with minimal cleanup. Whether you’re making it for a family dinner or meal-prepping lunches for the week, it’s a dish you’ll find yourself returning to again and again.
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Ground Beef Enchilada Skillet
Description
There’s something so comforting about enchiladas. Maybe it’s the rich, savory sauce. Maybe it’s the gooey melted cheese or the way everything melds together in the oven into one flavorful bite. Growing up, enchiladas were one of those dishes that made an appearance on both special occasions and busy weeknights — warm, hearty, and always guaranteed to bring smiles around the table.
But let’s be real — sometimes, we just don’t have the time or energy to roll up individual tortillas and wait for the oven to do its thing. That’s where this Ground Beef Enchilada Skillet comes in. It’s got all the bold flavors of classic enchiladas, but in a quicker, easier, one-pan version that comes together on the stovetop in no time.
This dish is perfect for those nights when you need something satisfying but don’t want to spend hours in the kitchen. Plus, it’s super customizable — you can adjust the spice level, toss in some extra veggies, or even make it dairy-free if needed. It’s comfort food that adapts to your lifestyle, and that’s why it’s become one of my go-to dinners when I want something hearty without the hassle.
Ingredients
1 tbsp avocado oil
1 small yellow onion, diced
2 cloves garlic, minced
1 lb ground beef
1 ½ tsp salt
½ tsp black pepper
1 tsp cumin
1 tsp chili powder
½ tsp paprika
1 ¼ cup tomato sauce
½ cup beef broth
½ cup coconut milk
½ tbsp arrowroot starch
1 cup zucchini, diced
1 cup sweet potato, peeled and diced
½ cup shredded turkey ham (optional)
1 ½ cups dairy-free cheese or regular shredded cheese
1–2 tbsp fresh cilantro, chopped
1 green onion, sliced (for garnish)
Instructions
Step 1: Sauté the Aromatics
Start by heating your avocado oil in a large skillet over medium heat. Once the oil shimmers, add in your diced onion. Let it cook for 3–4 minutes, stirring occasionally, until it becomes translucent and fragrant. Then, stir in your garlic and give it another quick sauté — about 30 seconds, just enough to bloom those flavors without burning.
Step 2: Brown the Beef
Add the ground beef directly into the pan with the onions and garlic. Use a wooden spoon to break it apart, and cook until it’s browned all the way through. Season it with salt, pepper, cumin, chili powder, and paprika. This is where that signature enchilada flavor really starts to build — don’t skip this part!
Step 3: Add the Veggies
Once your beef is browned and fragrant, stir in the diced zucchini and sweet potato. These veggies not only add a boost of nutrition, but they soak up all that spiced beefy flavor like little sponges. Cook them for about 3–4 minutes, just until they begin to soften.
Step 4: Make the Sauce
In a small bowl or measuring cup, whisk together the tomato sauce, beef broth, coconut milk, and arrowroot starch. This combo gives you that rich, creamy, slightly spicy enchilada sauce with zero need for a store-bought mix. Pour the sauce into the skillet, stir everything to combine, and let it all simmer for about 8–10 minutes, or until the sweet potatoes are fork-tender and the sauce has thickened.
Step 5: Cheese It Up
Once your veggies are cooked and the sauce is thick and bubbly, sprinkle the shredded cheese over the top. Cover the skillet with a lid and reduce the heat to low. Let it sit for about 3–5 minutes, or until the cheese has melted into gooey perfection.
Step 6: Garnish and Serve
Finish it off with a handful of chopped cilantro and sliced green onions for a pop of color and freshness. Serve it hot right from the skillet — no need to transfer it to a dish (unless you’re feeling fancy).
Notes
-
Feel free to double the batch for leftovers — this reheats beautifully.
-
You can swap the sweet potato for butternut squash or even regular potatoes.
-
This skillet is also delicious served over rice, cauliflower rice, or tucked into tortillas.