Beef Skillet Enchiladas
This simple skillet packs in all the rich flavors and textures you love, with a fraction of the time and effort involved in traditional versions. It's got lean ground beef, black beans, corn, pepper, zucchini, enchilada sauce of course, and tortilla wedges baked right in.
Ingredients
- 1 pound lean ground beef
- 1 bell pepper any color, chopped
- 1 small zucchini chopped
- 1/2 red onion peeled and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon each chili powder, garlic powder, and dried oregano
- kosher salt
- 1 (15 ounce) can black beans drained and rinsed
- 1 and 1/2 cups red enchilada sauce
- 1 cup frozen corn
- 1 and 1/2 cups shredded Mexican cheese
- 4 medium-sized soft corn tortillas
- avocado, green onions, cilantro, tomatoes, lime wedges, sour cream, etc. as desired for serving
Instructions
- Preheat the oven to 425°F.
- Set a large oven-safe skillet over medium-high heat, then directly add the ground beef and start breaking it apart into small pieces.1 pound lean ground beef
- When the meat starts to render a bit of fat, stir in the bell pepper, zucchini, onion, cumin, chili powder, garlic powder, dried oregano, and 1/2 teaspoon salt. Stir well and continue to cook for 5-6 minutes, until the veggies are tender and the meat is well-browned.1 bell pepper, 1 small zucchini, 1/2 red onion, 1 teaspoon ground cumin, 1/2 teaspoon each chili powder, garlic powder, and dried oregano, kosher salt
- Reduce heat to medium-low. Add black beans, enchilada sauce, corn, and 1/2 cup of the cheese to the skillet. Stir well to combine.1 (15 ounce) can black beans, 1 and 1/2 cups red enchilada sauce, 1 cup frozen corn, 1 and 1/2 cups shredded Mexican cheese
- Cut the tortillas into 4 wedges each, then tuck the wedges into the skillet, stirring and pressing them down gently so that they are all coated with sauce. Sample and season with more salt to taste, then sprinkle the remaining 1 cup of cheese evenly on top.4 medium-sized soft corn tortillas
- Transfer skillet to the oven and bake for 12-15 minutes, until the cheese is melted and the sauce is bubbling around the edges.
- While the skillet bakes, prepare whatever toppings you like—avocado, lime wedges, green onions, fresh cilantro, tomatoes, sour cream, etc.avocado, green onions, cilantro, tomatoes, lime wedges, sour cream, etc.
- Remove from the oven, top, and serve straight from the skillet or scooped into bowls, as desired.
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Notes
- You can substitute ground chicken or ground turkey. These lean meats work interchangeably with ground beef in this recipe; just add a swirl of olive oil to the pan prior to adding the meat to prevent sticking, since they will render relatively less fat.
- Leftovers keep well in the fridge, tightly-covered, for up to 5 days. Reheat on the stovetop or in the microwave.
Nutrition Estimate
Calories: 380 kcal, Carbohydrates: 40 g, Protein: 33 g, Fat: 11 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.3 g, Cholesterol: 64 mg, Sodium: 802 mg, Potassium: 799 mg, Fiber: 10 g, Sugar: 6 g, Vitamin A: 1261 IU, Vitamin C: 35 mg, Calcium: 375 mg, Iron: 5 mg