Description
A quick and delicious recipe combining seasoned lean ground beef with fresh vegetables and a cheesy enchilada sauce, perfect for weeknight dinners.
Ingredients
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 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
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups (15 to 16 oz) jarred or canned red enchilada sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn (fire roasted or regular)
- 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total)
- 1 ½ cups shredded Mexican blend cheese, divided
- For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado
Instructions
- Preheat the oven to 425℉.
- Place a large oven-safe skillet over medium-high heat. Once hot, spray with cooking spray and add olive oil.
- Add the lean ground beef, red bell pepper, zucchini, and the white/light green parts of the green onions.
- Break up the meat using a spatula, cooking for approximately 8 minutes. Stir occasionally until the meat is no longer pink and the zucchini is tender.
- Turn off the heat. Stir in chili powder, garlic powder, oregano, enchilada sauce, black beans, and corn. Add ½ cup of shredded cheese and mix well.
- Gently fold in the corn tortilla wedges. Ensure the tortillas are well-coated and evenly dispersed throughout the mixture.
- Sprinkle the remaining 1 cup of shredded cheese over the top.
- Bake the skillet for about 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven. Garnish with sliced green onions (dark parts), cilantro, tomatoes, and avocado. Serve with dollops of sour cream, if desired.
Notes
For added spice, consider mixing in diced jalapeños or hot sauce. For creaminess, mix some sour cream into the filling before baking.
