Description
Beef Skillet Enchiladas are an irresistible twist on the traditional favorite, offering all the rich flavors you love in a fraction of the time. Perfect for busy weeknights or casual gatherings, this one-pan meal is not only quick but also packed with lean protein and vibrant veggies.
Ingredients
Scale
- 1 lb lean ground beef
- 1 small red bell pepper, diced small
- 1 medium zucchini, diced small
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups (15 to 16 oz) jarred or canned red enchilada sauce
- 1 cup frozen corn
- 8 (6-inch) corn tortillas, each cut into 6 wedges
- 1 ½ cups shredded Mexican blend cheese
Instructions
- Preheat your oven to 425°F.
- In a large oven-safe skillet over medium-high heat, add cooking spray and olive oil. Sauté the ground beef with diced bell pepper and zucchini for about 8 minutes until the meat is browned.
- Turn off the heat and stir in chili powder, garlic powder, oregano, enchilada sauce, black beans, and corn until well combined.
- Gently fold in tortilla wedges to ensure they're coated in sauce.
- Top with remaining cheese and bake for 10-15 minutes or until bubbly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the dish (approximately 261g)
- Calories: 430
- Sugar: 5g
- Sodium: 645mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 85mg