Enchilada Skillet

Tags: beef - dinner - mexican - GF - GF beef - GF dinner - GF mexican
Active Time: 45 minutes
Passive Time: N/A
Serves: 6

Deconstructed Tex-Mex goodness.

Mealime

• Ground beef: 1.5 lb
• Taco Seasoning: 3 tbsp
• Salt: to taste
• Pepper: to taste

• Zucchini: 2
• Green bell peppers: 2

• Corn tortillas: 4
• Greek yogurt: 1/2 cup (plain)
• Salsa: 2 cups

• Shredded Mexican cheese: 1 cup

• Serve with tortilla chips, avocados, sliced jalapenos, sour cream, etc.
• With the green bell peppers, feel free to add other vegetables. Jicama, poblanos, habaneros, whatever sounds good.

1. Preheat oven to 450F or broil
2. Heat a large, ovenproof skillet over medium heat. Add the ground beef, taco seasoning, salt, and pepper. Cook, stirring frequently.
3. While beef cooks, dice the zucchinis and bell peppers. Add to the ground beef and cook until softened.
4. Tear corn tortillas into small pieces and add to the skillet along with the salsa and greek yogurt.
5. Top with Mexican cheese and broil until cheese is melted, about 5-10 minutes.
6. Serve with optional toppings.