Beef Enchilada Skillet Bake
A delicious and easy-to-make beef enchilada skillet bake that's perfect for family dinners.
Equipment
- Oven-safe skillet A large skillet that can be used in the oven.
Ingredients
Main Ingredients
- 1 lb lean ground beef
- 1 small red bell pepper, diced about ¾ – 1 cup
- 1 medium zucchini, diced about 1 ¾ – 2 cups
- 6 each green onions, thinly sliced white/light green and dark green parts separated
- 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 each corn tortillas each cut into 6 wedges (about 8 ounces total)
- 1.5 cups shredded Mexican blend cheese divided
Instructions
- Preheat the oven to 425℉. Place a large oven-safe skillet over medium-high heat. Spray with cooking spray, add olive oil, and swirl to coat.
- Add the ground beef, bell pepper, zucchini, and the white/light green parts of the green onions. Break up the meat with a spatula and cook for about 8 minutes until the meat is no longer pink and the zucchini is tender. Make sure to stir occasionally to ensure even cooking.
- Turn off the heat. Add 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 until well coated with sauce and evenly dispersed throughout the mixture. Be careful not to break the tortilla wedges too much.
- Sprinkle the remaining 1 cup of shredded cheese on top and bake for 10-15 minutes until the cheese is melted and bubbly.
- Remove the skillet from the oven and garnish with the dark parts of the green onions, cilantro, tomatoes, and avocado. Serve with dollops of sour cream if desired. This dish is great with additional toppings like jalapeños or olives!
Notes
Feel free to add your favorite toppings like jalapeños or olives. You can customize the spice level by adjusting the amount of chili powder.