Beef Enchilada Skillet

with poblanos and sour cream

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This meal combines the flavors beef enchilada with the ease of the skillet, a combination destined to wins hearts and minds in your kitchen and dining room as it comes together easy and delicious. Fresh vegetables like Roma tomatoes and poblano peppers combine with such staples as ground beef, cheese, and sour cream with tortillas filling in for noodles in this Mexican lasagna-type delight.Tip: To remove the core of a tomato, carefully making a circle with your knife around the stem, then remove circle.

In Your Box (serves 2)

  • 6 Small Corn Tortillas
  • 5 fl. oz. Red Enchilada Sauce
  • ¼ oz. Cilantro
  • 1 Poblano Pepper
  • 2 Roma Tomato
  • Info
    2 tsp. Beef Demi-Glace
  • Info
    2 oz. Sour Cream
  • 2 tsp. Sazon Seasoning
  • 10 oz. Ground Beef
  • Info
    1 oz. Shredded Cheddar-Jack Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    639
  • Carbohydrates
    41g
  • Fat
    35g
  • Protein
    36g
  • Sodium
    1377mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Large Oven-Safe Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Core tomatoes and cut into ½" dice. Mince cilantro (no need to stem). Stem poblano pepper, seed, and cut into ½" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

  • 2

    Toast the Tortillas

    Place a large oven-safe pan over high heat. Add tortillas to hot, dry pan and toast until lightly browned, 20-30 seconds per side. Transfer tortillas to a plate. Once tortillas are cool enough to handle, cut into six pieces. Reserve pan; no need to wipe clean.

  • 3

    Cook the Ground Beef

    Return pan used to toast tortillas to medium-high heat and add 1 tsp. olive oil. Add ground beef and seasoning blend to hot pan. Stir occasionally, breaking up meat, until no pink remains, 4-6 minutes. If using ground pork, follow same instructions, breaking up meat until no pink remains, 5-7 minutes. Transfer to a plate. Keep pan over medium-high heat.

  • 4

    Cook Vegetables and Make Sauce

    Add tomatoes, poblano, and a pinch of salt to hot pan. Stir occasionally until tender, 3-4 minutes. Stir in enchilada sauce, demi-glace, and ¼ cup water until combined. Bring to a boil. Once boiling, stir occasionally until sauce is slightly thickened, 2-4 minutes. Stir in ground beef. Remove from burner. If using ground pork, follow same instructions.

  • 5

    Finish the Dish

    Stir in half the tortilla pieces to pan until combined. Top with remaining tortilla pieces and cheese. Place pan in hot oven and bake until cheese is melted, 4-6 minutes. Be careful when removing pan from oven; handle will be hot! Plate dish as pictured on front of card, garnishing with cilantro and sour cream. Bon appétit!

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