Ingredients:
- Cooking spray
- ½ teaspoon olive oil
- 1 lb lean ground beef
- 1 small red bell pepper, diced (¾ – 1 cup)
- 1 medium zucchini, diced (1¾ – 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 (15–16 oz) red enchilada sauce (jarred or canned)
- 1 can (15 oz) 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 oz total)
- 1½ cups shredded Mexican blend cheese, divided
For garnish:
- Green onion tops
- Fresh cilantro
- Sour cream
- Diced tomatoes
- Diced or sliced avocado
Instructions:
- Preheat Oven: Set oven to 425°F. Heat a large oven-safe skillet over medium-high heat.
- Cook Beef and Vegetables: Spray skillet with cooking spray, add olive oil, and coat. Add ground beef, bell pepper, zucchini, and white/light green parts of green onions. Cook for 8 minutes, breaking up beef, until browned and zucchini is tender.
- Add Seasonings and Ingredients: Turn off heat. Mix in chili powder, garlic powder, oregano, enchilada sauce, black beans, corn, and ½ cup of cheese. Stir well to combine.
- Add Tortillas and Top with Cheese: Fold in corn tortilla wedges, ensuring they’re coated in sauce and evenly distributed. Sprinkle remaining 1 cup of cheese on top.
- Bake: Place skillet in oven and bake until cheese melts and bubbles, about 10–15 minutes.
- Serve: Remove from oven and top with green onion tops, cilantro, tomatoes, and avocado. Serve with sour cream as desired.
Nutrition Facts (per 1 cup serving):
- Calories: ~400
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 80mg
- Sodium: 600mg
- Total Carbohydrates: 35g
- Dietary Fiber: 7g
- Sugars: 3g
- Protein: 25g
