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This Sloppy Enchilada Skillet is a quick, cheesy, protein-packed dinner inspired by a daycare lunch that my two boys couldn’t stop talking about- and it’s now a favorite in our family meal rotation.

How a Daycare Lunch Inspired One of Our Favorite Dinners

A few months ago, my four-year-old came home from daycare with big news- not about what happened on the playground, not about who he sat by during circle time. No, this was about lunch.

He said, “Mom, it was the BEST lunch, it was special sloppy joes!” His eyes were wide. His face was serious. I don’t take food compliments from my kids lightly- especially when it involves both of them happily eating the same thing (rare, right?).

Naturally, I needed to know what magical meal this was.

So I reached out to the daycare chef, and she laughed and said, “Oh, that? I just threw together some leftovers- tortillas, rice, beef, beans, enchilada sauce, cheese…”

You know how it goes. When your kids love a meal- especially one with protein and hidden veggies- you figure it out. Even if it started as a mystery. And so, with no written recipe and only the memory of a delicious daycare meal, I recreated it myself.

That’s how this Sloppy Enchilada Skillet was born.

Why I Love This Recipe (And You Will Too)

Feeding toddlers and preschoolers is no joke. Some nights it’s chicken nuggets and fruit. Other nights it’s “Mom, this has green stuff,” and you lose before you begin.

But every once in a while, something just works. This was one of those magical meals.

Here’s why I keep coming back to it:

• Quick – 30 minutes (or less) from start to finish.
• One pan – Which means fewer dishes. Always a win.
• Flexible – You can swap meat, add veggies, and adjust spice.
• Protein-packed – Ground beef + chickpeas? Yes, please.
• Kid-tested – Both of my boys eat it. Without bribery.

Sloppy Enchilada Skillet Recipe

Ingredients (Serves 8)

• 1 lb ground beef (or turkey)
• 2 tbsp taco seasoning (I use one packet)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1- 1 1/2 cup cooked rice
• 1 (10 oz) can enchilada sauce
• 4 small flour tortillas, cut into small pieces
• 1 cup shredded cheese (cheddar or Mexican blend)
• Optional toppings: sour cream, chopped avocado, cilantro, lime juice

Directions

1. Brown the Beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as you go. Drain any excess fat.
2. Add Seasoning: Stir in the taco seasoning and a splash (2 tablespoons) of water. Cook 1–2 more minutes.
3. Mix in the Good Stuff: Add the chickpeas, rice, and enchilada sauce. Stir well to combine. Let it simmer 3–4 minutes so the flavors meld.
4. Fold in Tortilla Pieces: Add the chopped tortillas. Let them simmer in the sauce for 2–3 minutes until soft and slightly thickened.
5. Top with Cheese: Sprinkle the cheese on top. Cover the skillet and let it melt, or stick it under the broiler (400 degrees) for max 2 minutes if you want it bubbly and golden.
6. Serve and Enjoy! Scoop it into bowls, wrap it in tortillas like a burrito, serve it over chips like nachos, or just eat it straight from the skillet. No judgment here.

Real-Life Tips from a Mom of Two Wild Boys

Let’s be honest. I don’t have time for fussy meals. Between chasing my four-year-old (smart, thoughtful, loves routines) and my two-year-old (wild, fearless, always climbing something and lucky if he sits for any part of meals), dinner needs to be easy, fast, and actually edible.

Here’s how I make this even easier:

• Shortcuts That Save Time: Use leftover rice or frozen microwave rice (lifesaver). Pre-chop tortillas earlier in the day while the kids snack. Cook and freeze ground beef in batches to speed up future meals.
• Sneaky Veggie Boosts: Add frozen corn or chopped bell pepper with the chickpeas. Stir in spinach or zucchini before adding the cheese (they’ll never notice).
• Cheese Variations: Cheddar is great, but Monterey Jack or pepper jack adds a nice twist. If I’m low on cheese (hello, fridge surprise), I’ll mix in cream cheese or a little plain Greek yogurt for creaminess.

Meal Ideas + Leftover Magic

What I love about this recipe is how flexible it is. You can use it in so many ways:

Make it a New Meal:

• Sloppy Joes- Serve it on hamburger buns.
• Burrito Bowls – Spoon it over lettuce and rice, top with salsa and avocado.
• Nacho Night – Pile over tortilla chips and bake.
• Stuffed Peppers – Scoop into halved bell peppers and bake.

Storage + Reheating

• Fridge: Store in an airtight container up to 3 days.
• Freezer: Freeze in a resealable bag for up to 3 months.
• Reheat: Warm on the stovetop or microwave with a splash of water or sauce.

FAQ (Because I Asked These Myself)

Can I make it vegetarian?

• Yep! Skip the beef and double the chickpeas or swap in black beans.

Is 10 oz of enchilada sauce enough?

• Yes! It’s the perfect amount to keep it saucy without being soggy. You want the tortillas to soak it in, not drown in it.

Can I prep this ahead of time?

• Absolutely. Brown the beef and stir in everything except the cheese and tortillas. Store in the fridge and reheat, adding the cheese just before serving.

Why This Recipe Matters

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You know those moments when your kids eat something real- something that didn’t come out of a freezer box or involve ketchup as the only flavor? It feels like a win.

That’s what this recipe is for me. A win.

It started as a random daycare lunch made from leftovers. But to my boys, it was the best lunch they’d had. And now, it’s one of our go-to meals at home. There’s something special about turning a simple moment, like a comment from your kid (and a lunch lady meal), into a dinner that feels like a family favorite.

This Sloppy Enchilada Skillet is:

• ✅ Kid-approved
• ✅Quick and hearty
• ✅ Packed with protein and fiber
• ✅ Made from pantry staples
• ✅ Flexible for any night of the week

Whether you’re trying to stretch groceries, sneak in a veggie, or just get through a Tuesday night without a meltdown, this recipe’s got your back.

Because if my boys will eat it- and love it- there’s a good chance yours will too.

Want more easy, realistic meals for families with wild little ones and big appetites? Let’s keep in touch. Sign up for our newsletter.

With love,

Bri & Cat

Check out out other recipes:

Homemade Ice Cream

Homemade Peanut Butter

One Pan Baked Raviolis with Pesto