Description
Delicious and easy beef skillet enchiladas, combining rich flavors of beef, colorful veggies, and ooey-gooey cheese in a one-pan dish.
Ingredients
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 small red bell pepper, diced small
- 1 medium zucchini, diced small
- 6 green onions, thinly sliced (white/light green and dark green parts separated)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups red enchilada sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 8 (6-inch) corn tortillas, each cut into 6 wedges
- 1 ½ cups shredded Mexican blend cheese, divided
- For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado
Instructions
- Preheat your oven to 425℉ (220℃).
- Place a large oven-safe skillet over medium-high heat, spray it with cooking spray and add the olive oil. Add the ground beef, red bell pepper, zucchini, and the white/light green parts of the green onions. Cook for about 8 minutes until the beef is no longer pink and zucchini is tender.
- Turn off the heat and stir in chili powder, garlic powder, oregano, enchilada sauce, black beans, and corn. Mix well.
- Gently fold in the corn tortilla wedges ensuring they are well-coated.
- Sprinkle the remaining cheese on top.
- Bake for 10-15 minutes until cheese is melted and bubbly.
- Garnish with green onion tops, cilantro, diced tomatoes, and avocado. Serve with sour cream if desired.
Notes
For variations, try BBQ sauce instead of enchilada sauce or make it vegetarian by adding lentils or more black beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican