Beef Enchilada Skillet (Print Version)
# Ingredients:
01 -
1 tablespoon olive oil
02 -
1/2 white onion, diced
03 -
450g lean ground beef
04 -
2 teaspoons chili powder
05 -
1 teaspoon ground cumin
06 -
1/2 teaspoon garlic powder
07 -
Salt and freshly ground black pepper to taste
08 -
2 tablespoons fresh cilantro, chopped
09 -
80g frozen corn
10 -
240g low sodium black beans, drained and rinsed
11 -
425g red enchilada sauce
12 -
5 corn tortillas, cut into triangles
13 -
120g shredded Colby jack cheese
# Instructions:
01 -
Preheat oven to 220°C (425°F). Cut the corn tortillas into triangle shapes for easy incorporation.
02 -
In a large oven-safe skillet, preferably cast iron, heat the olive oil over medium-high heat. Add onion, ground beef, salt, pepper, chili powder, cumin, and garlic powder. Use a wooden spoon to crumble the beef while cooking until browned and the onion is translucent.
03 -
Add black beans, corn, cilantro, and enchilada sauce to the skillet. Stir thoroughly until well combined. Fold in the corn tortilla triangles, ensuring they're fully coated with sauce.
04 -
Sprinkle the shredded cheese evenly over the top. Transfer the skillet to the preheated oven and bake for 10-15 minutes until bubbling and the cheese is completely melted. Remove from oven and add any desired toppings before serving.