Description
A nutrient-dense, deconstructed enchilada recipe using lean ground beef, crisp zucchini, sweet corn, and roasted vegetables. This high-protein, fiber-rich skillet meal is a quick, single-pan solution for busy home cooks and families, featuring Mexican cheese and aromatic spices like cumin and chili powder for authentic flavor.
Ingredients
1 lb lean ground beef
2 medium zucchini, sliced
1 red bell pepper, diced
1 cup frozen sweet corn, thawed
1 cup enchilada sauce (pork-free)
1 cup Mexican cheese blend (shredded)
2 tbsp olive oil
1 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
8 small corn tortillas, halved
Salt to taste
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in an oven-safe skillet over medium heat
Brown ground beef, breaking into small pieces, until cooked through
Add zucchini, bell pepper, cumin, chili powder, paprika, garlic powder, and salt; sauté for 5 minutes
Stir in sweet corn and enchilada sauce until well combined
Place tortilla halves around the edges of the skillet
Sprinkle shredded cheese over the top
Transfer to oven and bake for 15 minutes until cheese is melted and bubbly
Notes
For gluten-free: Use certified gluten-free tortillas
Substitute ground beef with plant-based meat alternative for vegetarian option
Storage: Refrigerate leftovers within 2 hours; lasts up to 3 days
Customization: Add black beans or spinach for extra fiber
- Prep Time: 10
- Cook Time: 20
- Category: Meals
- Method: Baking
- Cuisine: Mexican-American