Description
A quick and delicious one-pan meal featuring hearty beef, vibrant vegetables, and melted cheese, bringing the festive flavors of Mexican cuisine to your dinner table.
Ingredients
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 small red bell pepper, diced small
- 1 medium zucchini, diced small
- 6 green onions, thinly sliced (whites and greens separated)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 cups red enchilada sauce
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn
- 8 (6-inch) corn tortillas, cut into wedges
- 1 ½ cups shredded Mexican blend cheese, divided
- For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced avocado
Instructions
- Preheat your oven to 425℉ (220℃).
- In a large oven-safe skillet, spray with cooking spray and add olive oil over medium-high heat.
- Add ground beef, red bell pepper, zucchini, and the white/light green part of green onions. Cook for about 8 minutes until beef is no longer pink and zucchini is tender.
- Turn off heat, then add chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of shredded cheese. Stir well to combine.
- Gently fold in the corn tortilla wedges until well coated.
- Sprinkle remaining cheese on top and bake for 10-15 minutes until cheese is melted.
- Garnish with green onions, cilantro, diced tomatoes, and avocado. Serve with sour cream if desired.
Notes
Allow enchiladas to rest for 5-10 minutes before serving. Customize cheese and add additional vegetables as desired.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: Mexican