Beef Skillet Enchiladas
This Beef Skillet Enchiladas Recipe is Rich, Savory, and Incredibly Satisfying!
Ingredients
- 1 pound ground beef lean
- Cooking spray
- ½ teaspoon olive oil
- 1 small red bell pepper diced
- 1 medium zucchini cut into small dices
- 6 thinly sliced green onions the light green and dark green parts separated
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 2 cups canned red enchilada sauce
- 1 can black beans
- 1 cup frozen corn
- 8 corn tortillas slice into wedges
- 1 and ½ cup shredded Mexican blend cheese keep divided
- Green onion tops fresh cilantro, sour cream, diced tomatoes and sliced or diced avocado (Garnish; adjust to taste)
Instructions
- Turn on your oven to preheat at 425 degrees Fahrenheit. Set a large oven safe skillet or sauté pan over medium high heat. Once it’s hot, grease the skillet with cooking spray, then add olive oil. Add the ground beef, zucchini, bell pepper, and green onions (only the light part). Cook the ground beef for about 7 to 10 minutes (break it up with a spatula). Give it a stir as it cooks until the meat is cooked and the zucchini is tender.
- Switch off the heat and add the sauce, chili powder, garlic powder, oregano, black beans, corn, and ½ cup shredded cheese. Mix to combine everything.
- Gently mix the tortilla wedges to evenly coat them with enough meat and sauce.
- Scatter the rest of the cheese on top and cook for about 10 to 15 minutes.
- Take the skillet out of the oven. Top with the sliced green onions (the dark green parts), cilantro, tomatoes, and avocado. Serve your warm and cheesy skillet with swirls of sour cream. Enjoy!