Description
Hearty beef skillet enchiladas bring Mexican comfort straight to your kitchen with bold, zesty flavors melding in one pan. Cheesy, spicy goodness awaits you, promising a quick and satisfying meal that delivers authentic taste without complicated preparation.
Ingredients
Scale
Beef Proteins:
- 1 pound (1 lb) lean ground beef
Vegetables:
- 1 small red bell pepper, diced small
- 1 medium zucchini, diced small
- 6 green onions, thinly sliced
- 1 cup frozen corn
- 1 can black beans, rinsed and drained
Seasonings and Liquids:
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon dried oregano
- 2 cups red enchilada sauce
- 0.5 teaspoon olive oil
- 8 corn tortillas, each cut into 6 wedges
- 1.5 cups shredded Mexican blend cheese
- Cooking spray
Garnishes:
- Green onion tops
- Fresh cilantro
- Sour cream
- Diced tomatoes
- Diced or sliced avocado
Instructions
- Preheat oven to 425F (218C), positioning rack in the center for even heat distribution.
- Heat a large oven-safe skillet over medium-high heat, lightly coating with cooking spray and olive oil.
- Crumble ground beef into the skillet, adding diced red bell pepper, zucchini, and white/light green onion parts. Cook for 8 minutes, breaking meat into small pieces until no longer pink.
- Remove skillet from heat and season with chili powder, cumin, garlic powder, and oregano. Stir thoroughly to distribute spices evenly.
- Pour enchilada sauce into the skillet, mixing in black beans, corn, and half the cheese until ingredients are well incorporated.
- Gently fold corn tortilla wedges into the mixture, ensuring they’re completely coated and evenly distributed throughout the skillet.
- Scatter remaining cheese across the top of the skillet, creating a complete coverage layer.
- Transfer skillet to preheated oven and bake 10-15 minutes until cheese melts and becomes golden and bubbly.
- Carefully remove from oven and immediately garnish with dark green onion tops, fresh cilantro, diced tomatoes, and avocado slices.
- Serve hot, optionally accompanied by sour cream for added richness.
Notes
- Choose a lean ground beef with lower fat content to reduce greasiness and make the dish healthier.
- Replace corn tortillas with whole wheat or low-carb tortillas for a more nutritious alternative.
- Add a splash of lime juice before serving to brighten the overall taste and enhance the fresh vegetable components.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 30 g
- Cholesterol: 75 mg