Beef Skillet Enchiladas (Print Version)
# Ingredients:
→ Main Ingredients
01 -
Cooking spray
02 -
½ teaspoon olive oil
03 -
1 lb lean ground beef
04 -
1 small red bell pepper, diced small (¾ to 1 cup)
05 -
1 medium zucchini, diced small (1 ¾ to 2 cups)
06 -
6 green onions, thinly sliced, white and light green parts separated
07 -
1 teaspoon chili powder
08 -
1 teaspoon ground cumin
09 -
½ teaspoon garlic powder
10 -
½ teaspoon dried oregano
11 -
2 cups (15 to 16 oz) jarred or canned red enchilada sauce
12 -
1 (15 oz) can black beans, rinsed and drained
13 -
1 cup frozen corn, fire-roasted or regular
14 -
8 (6-inch) corn tortillas, cut into 6 wedges (8 ounces total)
15 -
1 ½ cups shredded Mexican blend cheese, divided
→ Garnish
16 -
Sliced green onion tops
17 -
Fresh cilantro leaves
18 -
Sour cream
19 -
Diced tomatoes
20 -
Diced or sliced avocado
# Instructions:
01 -
Preheat the oven to 425°F. Heat a large oven-safe skillet over medium-high heat. Spray with cooking spray, add olive oil, and swirl to coat.
02 -
Add ground beef, red bell pepper, zucchini, and white and light green parts of green onions. Break up the beef using a spatula and cook for 8 minutes, stirring occasionally, until the beef is no longer pink and zucchini is tender.
03 -
Turn off heat. Stir in chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of shredded cheese. Mix well to combine.
04 -
Gently fold in the corn tortilla wedges, ensuring they are evenly coated with the sauce and mixed throughout the meat mixture.
05 -
Sprinkle the remaining 1 cup of shredded cheese on top. Bake in the preheated oven until the cheese is melted and bubbly, about 10-15 minutes.
06 -
Remove skillet from the oven. Garnish with green onion tops, cilantro, diced tomatoes, and avocado. Serve with dollops of sour cream if desired.