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Beef Skillet Enchiladas

Beef Skillet Enchiladas
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Get all those enchilada flavors you love, but in a recipe that takes half the time. Made in one pan, this weeknight dinner is high in protein and features so many nutritious ingredients, including lean ground beef, veggies, black beans, and corn. Plus, it’s budget-friendly, gluten-free, and flexible.

Ingredients

Scale
  • Cooking spray
  • 1⁄2teaspoon olive oil
  • 1lb lean ground beef
  • 1small red bell pepper,diced small (about 3⁄4–1cup)
  • 1medium zucchini,diced small (about 1 3⁄4–2cups)
  • 6green onions,thinly sliced,white/light green and dark green parts separated
  • 1teaspoon chili powder
  • 1teaspoon ground cumin
  • 1⁄2teaspoon garlic powder
  • 1⁄2teaspoon dried oregano
  • 2cups (15to16oz) jarred or canned red enchilada sauce*
  • 1(15oz) can black beans,rinsed and drained
  • 1cup frozen corn (fire roasted or regular)
  • 8(6-inch) corn tortillas,each cut into 6wedges (about 8ounces total)
  • 1 1⁄2cups shredded Mexican blend cheese,divided

For garnish:

  • green onion tops,fresh cilantro,sour cream,diced tomatoes,diced or sliced avocado

Instructions

  • Preheat the Oven

    • Preheat oven to 425℉.

  • Cook the Meat and Veggies

    • Place a large oven-safe skillet over medium-high heat.

    • When the skillet is hot, spray with cooking spray, then add oil and swirl to coat.

    • Add ground beef, bell pepper, zucchini, and the white/light green part of the green onions.

    • Break up the meat using a spatula and cook for 8 minutes, stirring occasionally, until the meat is no longer pink and the zucchini is tender.

  • Mix in the Seasonings and Sauce

    • Turn off the heat.

    • Add chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and 1⁄2 cup shredded cheese. Stir well to combine.

  • Add the Tortillas

    • Gently fold in the corn tortilla wedges, ensuring they are well coated with sauce and evenly distributed throughout the mixture.

  • Bake

    • Sprinkle with the remaining 1 cup shredded cheese.

    • Bake for 10-15 minutes, or until the cheese is melted and bubbly.

  • Garnish and Serve

    • Remove skillet from the oven.

    • Sprinkle with sliced green onions (dark parts), cilantro, tomatoes, and avocado.

    • Serve with dollops of sour cream, if desired.

Notes

  • For red enchilada sauce, use Siete enchilada sauce (1 jar) or Old El Paso red enchilada sauce (1 1⁄2 cans, 10 ounces each). Alternatively, make a homemade sauce using pantry spices, tomato paste, and broth.

  • Green enchilada sauce can be used instead of red.

  • Flour tortillas may be substituted for corn tortillas if gluten-free is not required.

Nutrition

Find it online: https://glonfo.com/beef-skillet-enchiladas/