Description
Enjoy Beef Skillet Enchiladas, a comforting dish that transforms weeknight dinners into a flavorful fiesta.
Ingredients
Scale
- 1 lb lean ground beef
- 1 small red bell pepper, diced
- 1 medium zucchini, diced
- 6 green onions, thinly sliced
- 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
- 1 cup frozen corn
- 8 6-inch corn tortillas
- 1 ½ cups shredded Mexican blend cheese
- green onion tops
- fresh cilantro
- sour cream
- diced tomatoes
- diced or sliced avocado
Instructions
- Preheat the oven: Set your oven to 425℉ and warm a large oven-safe skillet over medium-high heat. Spray with cooking spray and add olive oil, swirling to coat the pan.
- Brown the beef and veggies: Add the lean ground beef, diced bell pepper, zucchini, and white/light parts of green onions to the skillet. Cook for about 8 minutes until everything is tender and beef is no longer pink.
- Combine the flavors: Turn off heat and stir in chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of shredded cheese. Mix evenly.
- Fold in the tortillas: Gently incorporate corn tortilla wedges, ensuring they are well coated with the sauce.
- Top with cheese and bake: Sprinkle the remaining 1 cup of cheese over the mixture. Bake for about 10-15 minutes, until cheese is melted and bubbly.
- Garnish and serve: Remove from oven and sprinkle with dark parts of green onions, cilantro, diced tomatoes, and avocado. Add dollops of sour cream on top if desired.
Notes
- Swap ground beef with ground turkey for a healthier twist.
- Substitute red bell pepper with green bell pepper for a different taste.
- Use squash instead of zucchini if unavailable.
- Fresh minced garlic can replace garlic powder for a robust flavor.
- Consider Italian seasoning if oregano is not available.
- Use your favorite brand of enchilada sauce.
- Kidney beans can replace black beans.
- Fresh corn can be used instead of frozen corn.
- Flour tortillas can be used for a softer bite.
- Monterey Jack cheese is a good substitute for Mexican blend cheese.
- Try radish slices instead of green onion tops.
- Omit cilantro if not a fan.
- Greek yogurt can be used instead of sour cream.
- Fresh tomatoes can add texture and taste.
- Salsa can be a quick substitute for diced avocado.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg