Description
Beef Skillet Enchiladas combine smoky spices, tender ground beef, melted plant-based cheese, and a rich natural tomato sauce for a quick, flavorful meal cooked in one pan. Perfect for family dinners or entertaining friends, these enchiladas deliver comforting, rich flavors and a creamy, satisfying texture without dairy.
Ingredients
Scale
Beef Mixture
- 1 lb ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup tomato sauce (natural)
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetarian Worcestershire sauce
Assembly
- 8 soft tortillas (use corn tortillas for gluten-free option)
- 1 1/2 cups shredded plant-based cheese (mozzarella-style or cheddar-style)
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the Beef Mixture: Begin by heating a large skillet over medium heat. Add the ground beef along with finely chopped onions and minced garlic. Cook until the beef is browned and the onions are soft, stirring occasionally to break up the meat.
- Add Spices and Sauce: Sprinkle smoked paprika, chili powder, salt, and pepper over the beef mixture, then stir in vegetarian Worcestershire sauce and the tomato sauce (natural). Allow everything to simmer for 8 to 10 minutes, letting the flavors meld and the sauce thicken nicely.
- Assemble the Enchiladas in the Skillet: Lower the heat and spoon a generous amount of the beef filling onto each tortilla. Roll them up and place seam-side down in the skillet, arranging them side by side snugly.
- Add Cheese and Bake: Sprinkle a generous layer of shredded plant-based cheese over the top of the rolled tortillas. Cover the skillet and cook on low until the cheese melts thoroughly, about 5 to 7 minutes. For an extra touch, transfer the skillet to a preheated oven to lightly brown the cheese if your skillet is oven-safe.
- Garnish and Serve: Remove from heat and sprinkle chopped fresh cilantro on top. Serve immediately to enjoy the enchiladas warm and melty.
Notes
- Choose fresh tortillas: Fresh tortillas roll easier and don’t crack during cooking.
- Don’t overstuff: Keep filling moderate to prevent the enchiladas from breaking apart.
- Simmer the sauce: Allowing the tomato sauce (natural) and spices to simmer intensifies the flavor.
- Use a non-stick skillet: This helps to prevent sticking, especially when melting plant-based cheese.
- Rest before serving: Let the skillet sit for a few minutes after cooking to help everything set nicely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 60mg
Keywords: Beef Skillet Enchiladas, plant-based cheese, quick dinner, one-pan meal, gluten free, Mexican-inspired
