Beef Skillet Enchiladas
Ingredients
The main dish
-
½
teaspoon
olive oil
-
1
lb
lean ground beef
-
1
small
red bell pepper, diced
-
1
medium
zucchini, diced
-
6
pieces
green onions, sliced
-
1
teaspoon
chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
garlic powder
-
½
teaspoon
dried oregano
-
2
cups
red enchilada sauce
-
1
can
black beans, rinsed and drained
-
1
cup
frozen corn
-
8
pieces
corn tortillas, cut into wedges
-
1½
cups
shredded Mexican blend cheese
Toppings
-
to taste
green onion tops
-
to taste
fresh cilantro
-
to taste
sour cream or Greek yogurt
-
to taste
diced tomatoes
-
to taste
diced or sliced avocado
Instructions
- Preheat the oven to 425℉ and heat a large oven-safe skillet over medium-high heat.
- Grease the skillet with cooking spray, add olive oil, and swirl to coat.
- Add the ground beef, bell pepper, zucchini, and green onions to the skillet and cook until the meat is no longer pink and the zucchini is tender.
- Turn off the heat and stir in the chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and half of the shredded cheese.
- Gently fold in the corn tortilla wedges until they are well coated with the sauce.
- Sprinkle the remaining cheese on top and bake for 10-15 minutes until melted and bubbly.
- Remove from the oven and garnish with green onions, cilantro, tomatoes, and avocado. Serve with sour cream if desired.
Nutrition Facts (estimated)
Servings
6
Calories
371
Total fat
12g
Total carbohydrates
39g
Total protein
31g
Sodium
882mg
Cholesterol
62mg
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