Don’t you love when random cooking concoctions come together beautifully into a super yummy meal? That’s what happened with this enchilada skillet one night and my husband and I LOVED it.
Here’s what you’ll need:
- 1 large clove garlic, minced
- ¾ cup onion, chopped
- 1 large sweet potato, spiralized (or peeled and cubed if you don’t have a spiralizer)
- ¾ can black beans
- ¾ can corn
- 1 burrito-sized tortilla shell, cut into strips
- 1 cup enchilada sauce
- 1 lb. ground beef
- Plain greek yogurt
- Mozzarella cheese
I like to use my cast iron skillet for things like this. It cooks dishes so nicely and after a certain amount of uses it starts to give some flavor to the food you cook in it. If you don’t have one, no worries. Use a large sauté pan or you can head to Target to pick one up for pretty cheap! I also love to use my spiralizer. It gives a new texture to the foods I love. For this dish, it essentially makes my sweet potatoes into curly fries!
So here’s what you do:
Start by browning your ground beef in a medium sauté pan (not the cast iron skillet). While the meat is browning warm about 2 tbsp olive oil in the skillet over medium heat.
Once heated add the onion, and about 2 minutes later add the garlic.
Stir and let cook about 3 minutes and when the onion is soft but not quite done add the spiralized (or cubed) sweet potatoes. Drizzle with a bit more of olive oil to keep moist. Do not cover.
Let cook about 10-15 minutes, stirring occasionally until the sweet potatoes are done but still have a crunch to them.
Then add your meat, beans, corn, tortilla strips and enchilada sauce. Stir until combined. Top plated meal with a scoop of plain greek yogurt, cubed avocado and shredded mozzarella cheese.
This dish is truly easy and is absolutely DELICIOUS! I have made it several times in the last few weeks for dinner and then re-heated the leftovers for lunch at work.
I hope you all enjoy and have a fabulous rest of your week!
Until next time,