Chopped Enchilada Skillet
If you like meals that practically make themselves, then this is not it. But don't be lazy, this is really easy to make.
The kids love this clean eating recipe and often go back for seconds. Being a little fat, I always go back for seconds. Gotta keep this figure in check.
Servings: 6
Prep Time: 15 m
Cook Time: 30 m
Ingredients
- 2 tsp avocado, or olive oil
- 1 yellow onion, diced
- 1 lb ground grass fed beef, or turkey
- 1 medium yellow squash, chopped
- 1 medium zucchini, chopped
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1/2 cup fresh corn kernels
- 1 cup cooked black beans, rinsed well if using canned
- 4 sprouted corn tortillas, sliced into strips
- 12 ounces enchilada sauce
- 1/2 cup grated mozzarella or colby jack, optional
- fresh cilantro, or green onions garnish
Directions
- Heat oil in large skillet on medium; add onion & beef. Saute until meat is almost done, then add both squash – cook another 4-5 minutes.
- Add spices, fresh corn, beans, tortilla strips, and enchilada sauce. While gently stirring, let heat to a nice bubbly consistency – about 4 more minutes.
- Top with cheese & cilantro/green onions if desired.