Weeknight Beef Enchilada Skillet with Sour Cream, Cheddar-Jack, and Green Onions
serves 4 at $6.99 per serving
Prep & Cook Time:40-50 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Who’s excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it’s all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
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.
You Will Need
Large Oven-Safe Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cut tortillas into small wedges.
Drain black beans.
Cook the Ground Beef
Place a large oven-safe non-stick pan over medium-high heat.
Add ground beef and white portions of green onions to hot, dry pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Make the Sauce
Add flour to hot pan and stir until no dry flour remains in pan.
Stir in ⅓ cup water, enchilada sauce, corn, seasoning blend, ½ tsp. salt, and a pinch of pepper until combined. Bring to a simmer.
Once simmering, stir often until combined, 3-4 minutes.
Bake the Skillet
Stir tortilla wedges and black beans into hot pan.
Spread into an even layer and top with cheese.
Transfer pan to hot oven and bake until heated through and cheese is melted, 7-9 minutes.
Carefully remove from oven. Pan handle will be hot! Use an oven mitt.
Finish the Dish
Plate dish as pictured on front of card, topping skillet with green portions of green onions and sour cream. Bon appétit!
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