One Pan Enchilada Skillet
I definitely forgot to pick up the avocado and cilantro for garnishing, but look at all the colorful veggies in this one! (see below)
Ingredients:
1 Tbsp Olive Oil
2 medium Zucchini, diced
1 Bell Pepper, diced
2 ears Fresh Corn, cut off the cob (use frozen if out of season)
2 Poblano Peppers, diced
Pinch of Salt and Pepper
Chili Pepper, to taste
Cumin, to taste
2 pounds lean Ground Beef
15oz Green Enchilada Sauce
8 Corn Tortillas, cut into small pieces
2-3oz shredded cheese
Garnish and toppings ideas: diced avocado, cilantro, lime wedges, and cotija cheese. Top with Salsa and serve with Rice.
Instructions:
Heat the oil in a large skillet over medium-high heat. Carefully add the zucchini, bell pepper, corn, and peppers. Stir everything together and season with salt and pepper. Let the veggies hang out for 2-3 minutes to pick up color before pushing them to one side of the pan.
Add the ground beef to the other side and brown one side before breaking apart and mixing it with the veggies. Continue cooking until no pink remains in the beef. (If the pan is crowded, you can cook the beef first and remove it from the pan to cook the veggies for a full 5-6 minutes on their own.) Drain fat.
Turn off the heat and add the enchilada sauce, stirring everything together.
Add the chopped corn tortillas, cumin, and chili pepper, and give everything one final stir. Adjust spices per your liking.
Top with shredded cheese. Cover the skillet to melt or pop under the broiler for a few minutes.
Garnish with diced avocado, cilantro, lime wedges, and cotija cheese. Top with Salsa and serve with Rice. We used this Cilantro-Lime Rice recipe!
For our leftovers, we mixed everything into a bowl and I think I liked that even better!
