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DinnerBeefMexican
Easy Ground Beef Skillet Enchiladas
By Ethan Parker
Ingredients
Servings
4
- •cooking spray
- •0.5 teaspoon olive oil
- •1 lb lean ground beef (90-93% lean)
- •1 small red bell pepper (diced small (about ¾ – 1 cup))
- •1 medium zucchini (diced small (about 1 ¾ – 2 cups))
- •6 green onions (thinly sliced, white/light green and dark green parts separated)
- •1 teaspoon chili powder
- •1 teaspoon ground cumin
- •0.5 teaspoon garlic powder
- •0.5 teaspoon dried oregano
- •2 cups red enchilada sauce (jarred or canned)
- •1 can black beans (15 oz, rinsed and drained)
- •1 cup frozen corn ((fire roasted or regular))
- •8 pieces corn tortillas (6-inch, each cut into 6 wedges (about 8 ounces total))
- •1.5 cups shredded Mexican blend cheese (divided)
- •toppings (green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado)
Instructions
- 1
Preheat the oven to 425℉.
- 2
Place a large oven-safe skillet over medium-high heat.
- 3
Nutrition (per serving)
Calories
371
Protein
31g
Fat
12g
Carbs
39g
