Beef and Veggie Enchilada Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Ground beef simmered with beans, corn, and peppers in an enchilada sauce, layered with tortillas and cheese, all cooked in one skillet. Cheesy, comforting, and full of traditional flavors without the rolling work.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 teaspoon extra virgin olive oil
- 1 bell pepper (any color, seeded then finely chopped)
- 1 yellow onion (chopped)
- 1 lb lean ground beef
- 2 cloves garlic (pressed or minced)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt
- 15 oz can black beans (drained and rinsed)
- 1 cup frozen sweet corn
- 8 gluten free corn tortillas (cut into squares)
- 6 oz shredded Mexican cheese blend
- Toppings: chopped red onion, chopped green onion, chopped cilantro, chopped fresh tomato, diced avocado, shredded lettuce, sour cream, salsa, guacamole
- 3 Tablespoons neutral tasting oil (like avocado or vegetable oil)
- 2 Tablespoons gluten free baking flour blend WITH binder (I like Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
- 3 Tablespoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 cup scant tomato paste
- 2 cups chicken broth
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 1480mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1150mg
- Calcium
- 314mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1480MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.