Beef and Veggie Enchilada Skillet

Beef and Veggie Enchilada Skillet gives you all the flavor of homemade enchiladas in a simple, 1 skillet dish. No rolling required!

Prep Time 30

Cook Time 20

Total Time 50

Course Main Course

Cuisine Mexican

Keyword gluten free

Method Stovetop

Servings

Calories 463kcal

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

Heat oil in a saucepan over medium heat then add flour and whisk slowly and constantly for 1 minute. Add seasonings — chili powder through cumin — then whisk until the spices are toasted and fragrant, 30 seconds. Add tomato paste then whisk until combined. Slowly stream in chicken broth while whisking to create a smooth sauce then turn heat up to medium-high to bring sauce to a simmer. Turn heat back down to medium then simmer until sauce has slightly thickened, 3-4 minutes, stirring often. Set aside. Sauce can be made 3-4 days ahead of time.

Preheat broiler to high.
Heat oil in a large, 12” oven proof skillet over medium heat. Add peppers and onions then saute until they begin to soften, 5 minutes. Turn heat up to medium-high then add ground beef, chili powder, cumin, garlic, and a pinch of salt. Continue to saute until beef is cooked through and peppers are tender, 8-10 minutes, then drain beef mixture if necessary and add back into the skillet.
Add black beans, frozen corn, and prepared enchilada sauce then stir to combine. Bring mixture to a simmer then add chopped tortillas and fold to combine. Simmer until tortillas are tender, 3-4 minutes, stirring often. Remove skillet from heat then sprinkle shredded cheese on top and broil until melted. Scoop into bowls then serve with optional toppings.

I recommend using mild chili powder to keep this dish on the mild side. Use spicy chili powder if you’d like it to be spicy.