Beef Skillet Enchilada Flavors (Print-Friendly Version)
Savory skillet meal featuring beef, black beans, corn, cheese, and veggies. Fast, hearty, and perfect for weeknight dinners.
# What You’ll Need to Make This:
→ Main Ingredients
01 -
cooking spray
02 -
2.5 millilitres olive oil
03 -
454 grams lean ground beef
04 -
1 small red bell pepper, diced (approximately 110–130 grams)
05 -
1 medium zucchini, diced (approximately 200–230 grams)
06 -
6 green onions, thinly sliced, white and light green parts separated from dark green tops
07 -
1 teaspoon chili powder
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1 teaspoon ground cumin
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0.5 teaspoon garlic powder
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0.5 teaspoon dried oregano
11 -
475 millilitres jarred or canned red enchilada sauce
12 -
425 grams black beans, rinsed and drained
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150 grams frozen corn (fire roasted or regular)
14 -
8 corn tortillas (15 cm each), cut into 6 wedges (approximately 225 grams total)
15 -
170 grams shredded Mexican blend cheese, divided
→ Garnishes
16 -
sliced green onion tops
17 -
fresh cilantro, chopped
18 -
diced tomatoes
19 -
diced or sliced avocado
20 -
sour cream
# How to Prepare:
01 -
Preheat oven to 218°C. Set a large oven-safe skillet over medium-high heat. Once hot, coat with cooking spray and add olive oil, swirling to coat evenly.
02 -
Add ground beef, diced red bell pepper, diced zucchini, and the sliced white and light green parts of green onions to the skillet. Break up meat with a spatula and cook for 8 minutes, stirring occasionally, until beef is browned and zucchini is tender.
03 -
Turn off heat. Add chili powder, cumin, garlic powder, dried oregano, enchilada sauce, black beans, corn, and 60 grams of shredded cheese. Stir thoroughly to combine all ingredients.
04 -
Gently fold in the corn tortilla wedges, ensuring they are evenly coated and distributed throughout the mixture.
05 -
Sprinkle remaining 110 grams of shredded cheese over the mixture. Transfer skillet to oven and bake for 10–15 minutes, until cheese has melted and is bubbling.
06 -
Remove skillet from oven. Garnish with sliced green onion tops, chopped cilantro, diced tomatoes, and avocado. Serve hot with dollops of sour cream if desired.
# Extra Tips:
01 -
You can substitute green enchilada sauce or prepare a quick homemade version using tomato paste, spices, and broth.
02 -
For a gluten-free dish, use corn tortillas; flour tortillas can be used if gluten is not a concern.