Enchilada Skillet

2025-09-26T00:00:00Z 2025-09-26T00:00:00Z meals-made-easy week-4 mexican enchilada skillet beef

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Meals Made Easy by Tayler DiGiacomo

Enchilada Skillet

Servings: 8 | Prep & Cook: 30 minutes

Ingredients

  • ½ tsp avocado oil
  • 1 lb lean ground beef
  • 1 red bell pepper, diced small
  • 1 medium zucchini, diced small
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 2 cups (15-16 oz) red enchilada sauce
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn
  • 8 (6-inch) corn tortillas, cut into 6 wedges each
  • 1½ cups shredded Mexican blend cheese, divided
  • Favorite garnishes: avocado, sour cream, green onion, cilantro

Directions

  1. Preheat oven to 425°F.
  2. Heat oil in a large oven-safe skillet over medium-high heat. Add ground beef, peppers, and zucchini. Cook until meat is browned, breaking it up as it cooks, about 5-7 minutes.
  3. Stir in chili powder, cumin, garlic powder, and oregano. Cook for 1 minute until fragrant.
  4. Add enchilada sauce, black beans, and corn. Stir to combine, then turn off the heat.
  5. Gently fold in the tortilla wedges, stirring to coat with the sauce mixture.
  6. Stir in ½ cup of the shredded cheese.
  7. Top with remaining 1 cup of shredded cheese.
  8. Transfer to oven and bake for 10-15 minutes until cheese is melted and bubbly.
  9. Let cool for 5 minutes then top with your favorite garnishes.

Prep Tips