Taco Skillet Casserole
Taco Skillet Casserole
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 poblano pepper, diced
- 1 red bell pepper, diced
- 1 pound ground beef
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- ½ teaspoon onion powder
- 1½ cups enchilada sauce, homemade- recipe below or store bought
- 1 cup black beans
- 1 cup corn kernels
- 2 cups shredded cheddar cheese
- Toppings:
- ¾ cup tortilla chips, Doritos, or Fritos
- 2 green onions, sliced
- 1 avocado, diced
- 1 red chile pepper, sliced
- handful fresh cilantro
- Enchilada Sauce:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups chicken or veggie stock
- ¼ cup chili powder
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon dried oregano
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onions, and peppers 3-4 minutes. Add beef, chili powder, salt, black pepper, oregano, cumin and onion powder; cook 7-8 minutes or until beef is no longer pink. Drain any excess liquid in the pan.
- Add enchilada sauce, beans, and corn; simmer on low for about 10 minutes.
- Right before serving, sprinkle cheese all over. Top with chips, green onions, avocado, red chile pepper, and cilantro. Enjoy!
Notes
To make homemade enchilada sauce:
Heat the oil in a large skillet, over medium heat. Stir in the flour and whisk until the mixture turns lightly golden. Slowly pour in broth and remaining ingredients. Continue to whisk 8-10 minutes until sauce is smooth and slightly thickened.