Cheesy Beef and Pumpkin Enchilada Skillet
This cozy one pan meal combines savory beef and creamy pumpkin for the ultimate comfort food.
recipesbynani.comWhen the weather starts to cool down, I always crave something warm and filling for dinner. This skillet is a favorite because it gets that classic enchilada flavor without the hassle of rolling each tortilla individually.
Adding pumpkin puree might sound like a surprise, but it makes the sauce incredibly smooth and adds a lovely sweetness that balances the spices. It is a hearty meal that comes together quickly on busy weeknights.
🧺 Ingredients
- 1 pound lean ground beef
- 1 cup pumpkin puree
- 1 can black beans, drained and rinsed
- 1 cup red enchilada sauce
- 1 small onion, diced
- 2 cups shredded cheddar or Monterey Jack cheese
- 6 corn tortillas, cut into 1 inch strips
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
👩🍳Instructions
- 1
Heat a large skillet over medium heat and cook the ground beef with the onion until the meat is browned.
- 2
Drain any excess fat from the skillet and stir in the pumpkin puree, enchilada sauce, black beans, chili powder, and cumin.
- 3
Stir in the tortilla strips until they are well coated in the sauce.
- 4
Sprinkle the cheese evenly over the top of the mixture.
- 5
Cover the skillet with a lid and cook for about 5 minutes or until the cheese is melted and bubbly.
- 6
Remove from heat and top with fresh cilantro before serving.
💡 Tips
Serve this with a dollop of sour cream or sliced avocado on top to add a nice cool contrast. If you have leftovers, store them in an airtight container in the fridge for up to 3 days and reheat them on the stove with a splash of water.
Made this recipe? Let us know how it went.
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