These ground beef skillet enchiladas have all of the delicious flavors of traditional enchiladas but are made in one pan so requires none of the fuss! Plus, we’ve included a hidden veggie for an added nutritional boost!
0 Preheat the oven to 425°F.
1 Heat a large oven-safe skillet (cast iron works great here!) over medium-high heat and add the ground beef and salt. Cook for 5-8 minutes, until browned, then remove from pan and drain off the excess fat.
2 While the ground beef is cooking, dice the onion and bell pepper. Once the ground beef has finished browning and has been removed from the skillet, return it to medium heat and add the olive oil to the skillet along with the onion and bell pepper. Cook for 5-6 minutes, until the onion and pepper have softened.
3 Add the ground beef back to the skillet along with the cauliflower rice, enchilada sauce, beans, chili powder, and garlic powder. Stir everything together until fully combined, then stir in the corn tortillas.
4 Sprinkle cheese over the top of the dish, then transfer it to the oven. Bake for 8-10 minutes, until the cheese is melted and browned, then remove from the oven.
5 Serve garnished with the cilantro and diced avocado. Enjoy!
