Beef and Veggie Enchilada Skillet

Step 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.

Step 2

Preheat broiler to high.

Step 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.

Step 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.