Description
A delicious one-pan meal featuring seasoned beef, fresh veggies, and gooey cheese wrapped in corn tortillas, perfect for weeknights.
Ingredients
Scale
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 small red bell pepper, diced
- 1 medium zucchini, diced
- 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 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: sliced green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado
Instructions
- Preheat the oven to 425℉.
- In a large oven-safe skillet over medium-high heat, spray with cooking spray and add olive oil.
- Add the ground beef, bell pepper, zucchini, and white/light green parts of the green onions, cooking until the meat is no longer pink and zucchini is tender, about 8 minutes.
- Turn off the heat, then add chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of shredded cheese. Stir to combine.
- Gently fold in corn tortilla wedges until well coated with sauce.
- Sprinkle remaining cheese on top and bake until cheese is melted and bubbly, about 10-15 minutes.
- Garnish with sliced green onions, cilantro, tomatoes, and avocado. Serve hot with sour cream if desired.
Notes
Use fresh ingredients and customize your cheese choice. Consider adding other veggies for nutrition and flavor. Adjust spice levels as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg