Call me the one pan meal magic lady, because I’ve got a NEW 30-minute dinner that you’re going to have on repeat this fall and winter.
This cheesy beef and pumpkin enchilada skillet is everything you could want in a weeknight meal. Easy to make (with minimal dishes), packed with fiber, protein, and veggies, and filled with warming spices and a little fall inspiration from pumpkin puree. I’ve been experimenting with adding lean ground beef to our dinner routine to mix it up from the ground chicken and turkey (this is only the second beef recipe on my site!) and wow, it really adds another element of savory goodness.
Get that big skillet or braiser ready for your new favorite weeknight meal, and leave a comment when you make it!
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Ingredients in this beef and pumpkin enchilada skillet
Not only is this skillet easy to make, but it’s also packing the FLAAAVOR from sauces and spices. Here’s everything you’ll need to make it:
- Ground beef: I like to use 90% lean ground beef, and you’ll cook it down in a little olive oil with yellow onion, spices, and garlic.
- Spices: we’re seasoning the beef with ground cumin, chili powder, salt, and pepper.
- Sauces: you’ll add both red enchilada sauce and a little adobo sauce from a can of chipotle chilies for a kick of heat.
- Pumpkin: for a cozy fall twist, we’re adding pumpkin puree right to the skillet with the sauces! Learn how to make your own pumpkin puree here.
- Yogurt: you’ll also add some greek yogurt with the sauces for cool creaminess.
- Black beans: get an extra boost of protein and fiber from a whole can of black beans.
- Tortillas: instead of rolling up enchiladas, you’ll simply fold strips of corn tortillas right into the skillet. Easy!
- Cheese: don’t forget that gooey, melty sharp cheddar cheese.
Looking for an extra boost of veggies?
I love to stir 2 full cups of fresh spinach into the skillet with the beans and tortilla strips. You could also add fresh or frozen, thawed corn if you like corn in your enchiladas!
Make this skillet your own
Because this is a throw-everything-in-a-pan type of meal, it’s super easy to customize based on what you have on hand:
- Pick your meat. Not into beef? Feel free to use lean ground chicken or ground turkey.
- Go dairy-free. Simply use dairy-free yogurt and dairy-free cheese.
- Swap the tortillas. I like to use corn tortillas in enchilada skillets, but feel free to use flour tortillas instead.
- Choose your heat preference. If you love spicy food like I do, feel free to add an extra tablespoon of adobo sauce. If you’re sensitive to heat (or are feeding kiddos), feel free to omit the adobo sauce completely.
Don’t forget the toppings
What are enchiladas (or enchilada skillets) without the yummy toppings?! I like to add:
- Fresh cilantro
- Pickled red onions
- Extra greek yogurt or sour cream
And if you like extra heat, drizzle with your fav hot sauce or add homemade Pickled Jalapeños.
Easy pumpkin and beef enchilada skillet in 4 steps
- Cook the beef. Start by cooking down the onion in a large, deep skillet or braiser with oil. Push it to the outside edges of the pan, then add the beef and seasonings. Break it up with a wooden spoon and cook with the onion until cooked through.
- Add the filling. Add the garlic and cook for 30 seconds, then stir in the sauces, pumpkin, and yogurt. Fold in the beans, tortilla strips, and 1/2 the cheese, and let it simmer.
- Top & broil. Add the rest of the cheese to the top, then broil until the cheese is melted and slightly golden.
- Garnish & devour. Let the skillet cool a bit, then add your fav toppings and dig in!
Storing & freezing tips
- To store: Store any leftovers in airtight containers in the fridge for up to 3-5 days. Reheat in the microwave until warmed through.
- To freeze: Place any leftovers in a freezer-friendly container and freeze for up to 3 months. When you’re ready to enjoy, dump the frozen pumpkin enchilada skillet directly into an oven-safe pan, cover, and cook on low until heated through. Alternatively, you can reheat from frozen at 350 degrees F in an oven-safe pan covered with foil for 30-40 minutes until heated through.
More cozy dinners you’ll love
- One Pan White Wine Chicken Sausage White Bean Bake
- Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
- Brown Butter Sage Orzo with Spicy Sausage & Butternut Squash
- One Pan Southwest Chicken and Rice Fajita Skillet
- The Ultimate Sloppy Joe Bowls
Get all of my dinner recipes here!
I hope you love this beef and pumpkin enchilada skillet! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Cheesy Beef & Pumpkin Enchilada Skillet
Ingredients
- 1 tablespoon avocado oil
- ½ medium yellow onion, diced
- 1 pound lean ground beef (90%)
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 3 cloves garlic, minced
- 1 (16-ounce) can red enchilada sauce (I use Siete brand)
- 1 to 2 tablespoons adobo sauce from a can of chipotle chilis, depending on your heat tolerance
- ¾ cup pumpkin puree
- ½ cup whole-milk plain Greek yogurt
- 1 (15-ounce) can black beans, drained and rinsed
- Optional: 2 cups spinach, chopped
- 8 (6-inch) corn tortillas, cut into 1-inch wide strips
- 6 ounces sharp white cheddar (1½ cups)
- Serving
- Chopped fresh cilantro
- Pickled red onions
- Whole-milk plain Greek yogurt
Instructions
- Cook the beef: In a large, deep skillet, warm the avocado oil over medium-high heat. Add the onion to the pan, and sauté, stirring occasionally, until softened, about 2 minutes. Push the onion to the outside edges of the pan, then add the beef to the pan. Season the beef with salt, a few grinds of black pepper, cumin, and chili powder. Break up the meat with a wooden spoon and cook, stirring occasionally, until no longer pink and begins to turn golden brown in places, 5 to 7 minutes.
- Preheat the broiler to high.
- Prepare the filling: In the same skillet, reduce the heat to medium-low and add in the garlic, cooking until fragrant, 30 seconds. Immediately stir in the red enchilada sauce, chipotle sauce, pumpkin puree, and greek yogurt, stirring until well combined, 2 minutes. Fold in the black beans, spinach (if using), tortilla strips, and ½ cup of the cheese. Stir again to combine, and simmer for a few minutes to integrate the flavors.
- Sprinkle the remaining cheese over the top of the enchilada mixture. Place the skillet in the oven under the broiler and broil until the cheese melts and is slightly golden brown in places, watching carefully to avoid burning, 2 to 4 minutes.
- Garnish and serve: Remove from the oven and allow to cool for at least 10 minutes before serving, then top with extra cilantro and pickled red onions. Serve warm with a dollop of yogurt on top.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
