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Beef Skillet Enchiladas (one pan)
Ingredients
  • Cooking spray
  • ½ teaspoon olive oil
  • 1 lb lean ground beef
  • 1 small red bell pepper, diced small (about ¾ to 1 cup)
  • 1 medium zucchini, diced small (about 1 ¾ to 2 cups)
  • 6 green onions, thinly sliced, white/light green and dark green parts separated
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 2 cups (15 to 16 oz) jarred or canned red enchilada sauce*
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn (fire roasted or regular)
  • 8 (6-inch) corn tortillas, each cut into 6 wedges (about 8 ounces total)
  • 1 ½ cups shredded Mexican blend cheese, divided
  • For garnish: green onion tops, fresh cilantro, sour cream, diced tomatoes, diced or sliced avocado
Steps
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