Description

This one-pan wonder brings back memories of bustling weeknights and the joyful clatter of family dinners. With tender beef, hearty veggies, and melty cheese, it’s comfort food made easy. Every bite feels like a warm hug—so gather your loved ones and dig in. It’s all made in one skillet for less mess and more memories.

Ingredients

Scale

Cooking spray

½ tsp olive oil

1 lb lean ground beef

1 small red bell pepper, diced

1 medium zucchini, diced

6 green onions, sliced (whites and greens separated)

1 tsp chili powder

1 tsp ground cumin

½ tsp garlic powder

½ tsp dried oregano

2 cups red enchilada sauce (jarred or canned)

1 can (15 oz) black beans, rinsed and drained

1 cup frozen corn (fire-roasted or regular)

8 corn tortillas (6-inch), each cut into 6 wedges

1½ cups shredded Mexican blend cheese, divided

Garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, avocado

Instructions

Lightly coat a large skillet with cooking spray and heat olive oil over medium heat.

Brown the ground beef with red pepper and zucchini until beef is cooked through.

Stir in the white and light green onions, chili powder, cumin, garlic powder, and oregano. Cook 1–2 minutes.

Add enchilada sauce, black beans, corn, and tortilla wedges. Stir gently to combine.

Sprinkle in 1 cup of the cheese. Stir, cover, and cook on low for 5–7 minutes until bubbly.

Top with remaining ½ cup cheese, cover, and let melt. Garnish and serve warm.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner

Nutrition

Calories: ~410
Fat: 16g
Carbohydrates: 38g
Fiber: 7g
Protein: 28g