Wendy McAvene chooses this yummy Beef and Veggie Enchilada Skillet

 

INGREDIENTS

serves 5-6

• 1 teaspoon extra virgin olive oil
• 1 bell pepper, any color, seeded then chopped small
• 1 yellow onion, chopped
• 1lb lean ground beef
• 2 cloves garlic, pressed or minced
• 1 teaspoon mild chili powder
• 1 teaspoon cumin
• salt
• 15oz can black beans, drained and rinsed
• 1 cup frozen sweet corn
• 8 gluten free corn tortillas, chopped into squares
• 6oz shredded Mexican cheese blend
• Optional toppings: chopped red onion, chopped green onion, chopped cilantro, chopped fresh tomato, diced avocado, shredded lettuce, sour cream, salsa, guacamole
• For the Red Enchilada Sauce (makes 2 cups):
  • 3 Tablespoons neutral tasting oil (like avocado or vegetable oil)
  • 2 Tablespoons gluten free all purpose flour (I like Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
  • 3 Tablespoons mild 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
  • scant 1/4 cup tomato paste
  • 2 cups chicken broth

DIRECTIONS

1. For the Red Enchilada Sauce: 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, 1 minute. 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 bubble. 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.
2. Preheat broiler to high.
3. 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 to the skillet.
4. 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.

NOTES

• I recommend using mild chili powder to keep this dish on the mild side (my kids 8 and under eat it just fine using mild chili powder). Use spicy chili powder if you’d like it to be spicy.