Description
A one-pan Mexican-inspired dinner made with seasoned ground beef, vegetables, tortillas, enchilada sauce, and melted cheese baked until bubbly.
Ingredients
Cooking spray
1/2 teaspoon olive oil
1 pound lean ground beef
1 small red bell pepper, diced
1 medium zucchini, diced
6 green onions, thinly sliced, white and green parts separated
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 cups red enchilada sauce
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn
8 small corn tortillas, cut into wedges
1 1/2 cups shredded Mexican-style cheese, divided
Instructions
1. Preheat oven to 425°F and heat a large oven-safe skillet over medium-high heat with cooking spray and olive oil.
2. Add ground beef, bell pepper, zucchini, and white parts of green onions. Cook about 8 minutes until beef browns and vegetables soften.
3. Turn off heat and stir in chili powder, cumin, garlic powder, oregano, enchilada sauce, black beans, corn, and 1/2 cup cheese.
4. Add tortilla wedges and gently fold them into the mixture so they are coated with sauce.
5. Sprinkle remaining 1 cup cheese over the top.
6. Bake for 10–15 minutes until cheese melts and becomes bubbly.
7. Remove from oven and garnish with green onion tops, cilantro, tomatoes, avocado, and sour cream if desired.
Notes
Use an oven-safe skillet such as cast iron for best results.
Add jalapeños or pepper jack cheese for extra heat.
Leftovers keep well refrigerated for up to three days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: One-Pot & Easy Meals
- Method: Baking and Skillet Cooking
- Cuisine: Mexican-Inspired