In 2024, I documented nearly every meal I made at home—about 140 dinners. There was one meal that I made more than any other, a true repeat favorite. It’s quick & easy, budget friendly, and makes enough for my husband & I to have leftovers (the best). It started with a What’s Gaby Cooking recipe that I adjusted based on what I had/wanted to use.
Enchiladas are one of my favorite foods, but with the individual rolling they’re not particularly weeknight friendly. Layer all the same ingredients into a skillet & it’s a different story. (It also takes the pressure off of serving those first enchiladas out of the pan in one piece 😅)
I always serve this alongside a simple cabbage + carrot salad I’ve been having since I was a child. It’s a nostalgic favorite. (Thanks, mom!)
enchilada skillet
recipe adapted from what’s gaby cooking
[ makes 4-6 servings ]
1 lb lean ground beef
1 medium yellow onion, diced
1 can black beans, drained & rinsed
1 can diced green chiles
15 oz can enchilada sauce
6 corn tortillas
3 cups shredded cheese
Scallions, thinly sliced
Cilantro, chopped
Sour cream (for serving)
Preheat oven to 425 degrees.
In a large oven-safe skillet over medium-high heat, brown the ground beef. When it’s about halfway cooked, add the diced onion and cook until the onions are translucent. Turn off the heat and stir in the black beans and diced green chiles. Remove this mixture to a bowl.
Pour about 1/4 cup of enchilada sauce into the skillet (no need to wash first!). Place 3 tortillas over the sauce. Top with half the ground beef mixture, half the cheese, and half of the remaining sauce. Repeat with 3 more tortillas, the remainder of the ground beef mixture, the rest of the cheese, and the rest of the sauce.
Bake uncovered for about 20 minutes, until bubbly and starting to brown on top.
To serve, top with scallions, cilantro, and sour cream.
cabbage + carrot salad
[ makes 4-6 servings ]
1/2 small head of red cabbage, thinly sliced
4 large carrots, peeled & shredded
1/2 red onion, diced
2 tablespoons red taco sauce (such as La Victoria)
2 tablespoons green taco sauce (such as La Victoria)
2 tablespoons red wine vinegar
2 tablespoons avocado oil
About 2 teaspoons sugar (to taste)
In a medium mixing bowl, toss the red cabbage, carrots, and onion.
In a small mixing bowl, whisk the taco sauces, vinegar, oil, and sugar together until combined. Add a little more vinegar or sugar to your liking.
Add the dressing to the salad and toss to combine.