This one-pan enchilada skillet is loaded with colorful vegetables, seasoned ground beef, corn tortillas, and green enchilada sauce. It is a hearty, family-friendly dinner with plenty of room for everyone to choose their own toppings.
A QUICK NOTE
Use a large skillet so the vegetables and beef have room to brown. If the pan feels crowded, cook the beef first, remove it, sauté the vegetables, then return the beef to the skillet.
INGREDIENTS
1 Tbsp olive oil
2 medium zucchini, diced
1 bell pepper, diced
Kernels from 2 ears fresh corn, or frozen corn when out of season
2 poblano peppers, diced
Salt and black pepper, to taste
Chili powder, to taste
Ground cumin, to taste
2 lb lean ground beef
1 (15 oz) can green enchilada sauce
8 corn tortillas, cut into small pieces
2–3 oz shredded cheese
Optional toppings: diced avocado, cilantro, lime wedges, Cotija cheese, and salsa
Cooked rice, for serving, optional
DIRECTIONS
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the zucchini, bell pepper, corn, and poblano peppers. Season with salt and black pepper, then let the vegetables cook undisturbed for 2–3 minutes to develop some color. Stir and push them to one side of the skillet.
3. Add the ground beef to the other side. Let one side brown before breaking it apart and mixing it with the vegetables. Continue cooking until no pink remains, then drain any excess fat.
4. Turn off the heat. Add the green enchilada sauce and stir until everything is evenly coated.
5. Add the chopped corn tortillas, cumin, and chili powder. Stir well, taste, and adjust the seasonings as needed.
6. Sprinkle the shredded cheese over the top. Cover the skillet until the cheese melts, or place it under the broiler for a few minutes.
7. Garnish with avocado, cilantro, lime wedges, Cotija cheese, and salsa as desired. Serve on its own or with rice.
