Description
Fabulous one pan Beef Skillet Enchiladas that come together fast and are packed with delicious flavors and healthy ingredients. Your whole family will love this dinner!
Ingredients
Scale
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 onion, diced
- 1 small red bell pepper, diced small (about ¾ – 1 cup)
- 1 medium zucchini, diced small (about 1 ¾ – 2 cups)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups (15 to 16 oz) jarred or homemade 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 (about 8 ounces total)
- 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 the oven to 425℉. 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 the ground beef, onion, bell pepper, and zucchini. 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.
- Turn off heat. Add the chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup shredded cheese. Stir well to combine.
- Gently fold in the corn tortilla wedges so that the tortillas are well coated with sauce and are dispersed evenly throughout the meat mixture.
- Sprinkle with the remaining 1 cup shredded cheese and bake until the cheese is melted and bubbly, about 10-15 minutes.
- Remove skillet from the oven and garnish with a sprinkle of sliced green onions, cilantro, tomatoes, and avocado. Serve with dollops of sour cream, if desired. ENJOY!!
Notes
Here is the Homemade Enchilada Sauce recipe that is on my website.