Beef Skillet Enchiladas
One-pan and half the time to make.
Ingredients
- Cooking spray
- ½ tsp olive oil
- 1lb ground beef
- 1 red bell pepper, diced
- 2 ribs celery, diced
- 6 green onions, thinly sliced, white and green separated
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp garlic powder
- ½ tsp oregano
- 2 cups red enchilada sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 8 corn tortillas, cut into wedges
- 1 ½ cups shredded Mexican blend cheese, divided
- Cilantro
- 1 Roma tomato, diced
Steps
- 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, celery, 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.
- 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, and diced tomatoes.
Nutrition Facts
- Serving size
- 1 ½ cups
- Calories
- 371
- Total Fat
- 12g
- Saturated Fat
- 5g
- Cholesterol
- 62mg
- Sodium
- 882mg
- Total Carbohydrate
- 39g
- Dietary Fiber
- 8g
- Total Sugars
- 5g
- Protein
- 31g