Beef Skillet Enchiladas

• portionen: 8 servings
• aktive zeit: 15 minutes
• gesamtzeit: 40 minutes

Zutaten

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

Anweisungen

Preheat the oven to 425℉. Place a large oven-safe skillet over medium-high heat. When the skillet is hot, spray with cooking spray then add oil and swirl to coat. Add the ground beef, bell pepper, zucchini, and green onions (white/light green part). Break up the meat using a spatula and cook for 8 minutes, stirring occasionally, until the meat is no longer pink and the zucchini is tender.

Turn off heat. Add the chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup shredded cheese. Stir well to combine.

Gently fold in the corn tortilla wedges so that the tortillas are well coated with sauce and are dispersed evenly throughout the meat mixture.

Sprinkle with the remaining 1 cup shredded cheese and bake until the cheese is melted and bubbly, about 10-15 minutes.

Remove skillet from the oven and sprinkle with sliced green onions (dark parts), cilantro, tomatoes, and avocado. Serve with dollops of sour cream, if desired.

Nährwertangaben

• Portionsgröße: 1 1/2 cups
• Kalorien: 371
• Gesamtfett: 12 g
• Gesättigtes Fett: 5 g
• Cholesterin: 62 mg
• Natrium: 882 mg
• Gesamtkohlenhydrate: 39 g
• Ballaststoffe: 8 g
• Zucker insgesamt: 5 g
• Eiweiß: 31 g