Beef and Veggie Enchilada Skillet

 Beef and Veggie Enchilada Skillet is a one-pan, flavorful dish that combines ground beef, vegetables, and enchilada sauce for a delicious and quick weeknight dinner. It's a perfect mix of savory, spicy, and cheesy goodness, all cooked in one skillet for easy cleanup. Here’s a simple recipe for you:

Ingredients:

1 lb ground beef (or ground turkey)

1 tablespoon olive oil

1 small onion, chopped

1 bell pepper (red, green, or yellow), chopped

1 zucchini, chopped

2 cloves garlic, minced

1 (10 oz) can enchilada sauce (red or green)

1 (4 oz) can diced green chilies (optional)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika (optional)

Salt and pepper, to taste

1 cup corn kernels (fresh, frozen, or canned)

1 cup cooked rice (optional, for serving)

1 1/2 cups shredded cheddar or Mexican blend cheese

Fresh cilantro, for garnish (optional)

Sour cream, for serving (optional)

Instructions:

1. Cook the Ground Beef:

1. Brown the Beef: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Drain any excess fat if needed.

2. Season the Beef: Stir in the chili powder, cumin, smoked paprika (if using), salt, and pepper. Mix well and cook for another minute to allow the spices to bloom.

2. Sauté the Vegetables:

1. Add the Vegetables: Add the chopped onion, bell pepper, and zucchini to the skillet with the beef. Sauté for about 4-5 minutes until the vegetables soften.

2. Add Garlic: Add the minced garlic and sauté for another 1 minute until fragrant.

3. Add the Enchilada Sauce and Corn:

1. Pour in the Enchilada Sauce: Stir in the enchilada sauce and diced green chilies (if using). Bring the mixture to a simmer.

2. Add the Corn: Stir in the corn kernels and let the skillet simmer for another 3-5 minutes to heat everything through and combine the flavors.

4. Add the Rice (Optional):

1. Incorporate the Rice (Optional): If using cooked rice, stir it into the skillet at this point. Mix well so the rice absorbs the sauce and flavors.

5. Add Cheese and Melt:

1. Top with Cheese: Sprinkle the shredded cheese over the skillet, covering the beef and vegetable mixture. Cover the skillet with a lid and let it cook for another 2-3 minutes, or until the cheese is melted and bubbly.

6. Serve:

1. Garnish and Serve: Once the cheese is melted, remove the skillet from the heat. Garnish with fresh cilantro and serve with a dollop of sour cream, if desired.

Tips:

Customization: Feel free to add other vegetables such as mushrooms, spinach, or sweet potatoes to the skillet for more flavor and nutrition.

For Extra Spice: If you like your dish spicier, add some diced jalapeños or hot sauce to the mixture.

Make It Low-Carb: Skip the rice for a low-carb option and serve the dish with a side of guacamole or a simple salad.

This Beef and Veggie Enchilada Skillet is a quick, flavorful, and satisfying meal that’s perfect for busy nights. Plus, it's all made in one pan for easy cleanup!