Beef Skillet Enchiladas | Recipe Cart

Name: Beef Skillet Enchiladas | Recipe Cart
Total time: 40 min
Ingredients: 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

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Hearty beef and vegetable skillet combined with creamy enchilada sauce and melted cheese—served in corn tortillas for an easy, delicious meal in just 40 minutes!

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Ingredients

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