Cheesy Beef & Pumpkin Enchilada Skillet
Comforting beef and pumpkin enchilada skillet filled with warming spices, fiber from black beans, a boost of veggies, and plenty of melty cheese. This easy enchilada skillet is packed with protein and comes together in just 30 minutes! A wonderful weeknight meal for fall that the whole family will love.
Servings 4 servings
Calories 751cal
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.
Notes
To make dairy-free: Use dairy-free sour cream and dairy-free cheese.
See the full post for easy tips and ways to customize this skillet dinner!
Nutrition
Serving: 1serving (based on 4, without toppings) | Calories: 751cal | Carbohydrates: 68g | Protein: 49g | Fat: 30g | Saturated Fat: 11g | Fiber: 9g | Sugar: 5g