Enchilada Bake

Enchiladas made simple—one pan, deconstructed, and bursting with flavor! This just might be my new go-to, thanks to these easy pantry staples.

• 1 pound ground beef, turkey, or chicken

• 1 cup Mexican style street corn, canned or frozen

• 1 10 ounce can fire roasted tomatoes

• 8 tortillas, cut into wedges

• 1 15 ounce enchilada sauce, red or green

• 1 15 ounce can black beans, rinsed & drained

• 1 onion, chopped

• 1 bell pepper, chopped

• Heaping handful cheese of choice

• Optional garnishes: cilantro, avocado, lime, green onion, plain yogurt

1. Preheat the oven to 425°F.

2. Heat an oven safe skillet over medium-high heat and drizzle with oil once hot. Add meat and cook through, breaking apart with a spatula, and seasoning with salt. Add onion and bell pepper and sauté until slightly softened.

3. Cut the heat. Add remaining ingredients, gently folding in the tortilla wedges. Add an additional handful of cheese on top if desired.

4. Bake for 20-25 minutes until cheese and tortillas are slightly browned. Garnish as desired and enjoy!

Notes: We used Siete tortillas and enchilada sauce. We love Tattooed Chef Mexican Style Street Corn from Costco (frozen). You could sub street corn for canned street corn or unseasoned corn and add a Siette taco seasoning packet. I like to bake in our large cast iron skillet.

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