Enchilada Skillet
- 1 Tbsp. oil
- 1 tsp. minced garlic
- 1 pound ground turkey, chicken, or beef
- 2 cups chopped zucchini
- 1 bell pepper, diced
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. red pepper flakes
- to taste salt and pepper
- 1 (10 ounce) can red enchilada sauce
- 1 cup shredded cheese, divided
- 8 (6 inch) corn tortillas, cut into bite-sized pieces
- 1/4 cup chopped cilantro, optional
- 1/4 cup chopped green onions, optional
- 1/4 cup diced avocado, optional
Directions
1. Heat oil in a large skillet. Add garlic and ground turkey, chicken or beef to sauté until cooked through, 5–8 minutes. Add zucchini and bell pepper.
2. Continue sautéing until vegetables begin to soften, about 5 minutes. Add chili powder, cumin, garlic powder, oregano, red pepper flakes, salt and pepper.
3. Stir in enchilada sauce, half of the shredded cheese and tortilla pieces.
4. Cover and cook on medium heat until tortilla pieces are softened and sauce has thickened, 5–10 minutes.
5. Top with remaining cheese, cilantro, green onions and avocado as desired.
Nutrition
Approximate nutrition information per serving (using 93% lean ground beef): 442 calories; 21 g fat; 5.5 g saturated fat; 99 mg cholesterol; 593 mg sodium; 35 g carbohydrate; 6.2 g fat; 6.4 g sugar; 28 g protein