Skillet Taco Casserole

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Skillet Taco Casserole

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 poblano pepper, diced
  • 1 red bell pepper, diced
  • 1 pound 95% 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
  • 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.