Beef Skillet Enchiladas (Printable Format)

A quick one-pan take on traditional enchiladas featuring seasoned ground beef, black beans, corn, and melted cheese - ready in just 40 minutes.

# What You'll Gather:

01 - Cooking spray for pan.
02 - Olive oil (1/2 teaspoon).
03 - Lean ground beef (1 pound).
04 - Red bell pepper, diced (1 cup).
05 - Zucchini, diced (2 cups).
06 - Green onions, sliced (6 stalks).
07 - Chili powder (1 teaspoon).
08 - Ground cumin (1 teaspoon).
09 - Garlic powder (1/2 teaspoon).
10 - Dried oregano (1/2 teaspoon).
11 - Red enchilada sauce (2 cups).
12 - Black beans, drained (15 oz can).
13 - Frozen corn (1 cup).
14 - Corn tortillas, cut in wedges (8 pieces).
15 - Mexican cheese blend, shredded (1 1/2 cups).

# Step-by-Step Instructions:

01 - Get oven to 425°F. Heat a big oven-safe skillet on medium-high. Add spray and oil.
02 - Add beef, peppers, zucchini, and white parts of green onions. Cook 8 minutes until meat browns.
03 - Turn off heat. Mix in spices, sauce, beans, corn and 1/2 cup cheese.
04 - Fold in tortilla pieces so they're coated with sauce and spread around.
05 - Top with 1 cup cheese. Bake 10-15 minutes until bubbly.
06 - Top with green onions, cilantro, tomatoes and avocado if you like.

# Important Tips:

01 - Works with homemade or store-bought enchilada sauce.
02 - Can use flour tortillas if not needing gluten-free.

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