1 lb. ground beef (can sub turkey or chicken)
1 medium onion, diced
1 15 oz. can black beans, drained and rinsed
1/2 cup frozen corn (can use fresh as well)
8 oz. (or more) fresh spinach
2 cups shredded pepper jack cheese
10-12 oz. enchilada sauce (I purchased mine from Trader Joe’s, any kind works)
2 tsp. garlic powder
2 tsp. chili powder
2 tsp. cumin
1 tsp. smoked paprika
1 tsp. oregano
1/4 cup roughly chopped cilantro
10 oz. tortilla chips (may use more or less depending on preference)
For the sauce:
1/2 cup greek yogurt
1/2 bunch cilantro
1/2 large avocado or 1 whole small avocado
1/2-1 whole lime (depending on how citrusy you like it)
- Preheat oven to 375 F.
- Heat an oven-safe skillet to medium heat.
- Add ground beef and break up.
- Once it’s partially cooked, add onions and frozen corn.
- When beef is no longer pink and onions and corn are partially cooked, add spices.
- Continue to cook until beef is slightly browned and onions and corn are soft, about 5-8 minutes total.
- Add black beans and spinach. Stir just until combined (spinach doesn’t have to be fully wilted).
- Turn off burner and add beef and veggies mix to a bowl.
- Place a layer of tortilla chips at the bottom of the pan.
- Layer with beef mixture.
- Drizzle enchilada sauce. Don’t overdo it as you will be doing at least 1-3 more layers (depending on the size of your skillet), and you don’t want the chips to get soggy.
- Top with cheese.
- Repeat process until beef mixture is gone.
- Bake for 10 minutes, just until heated through.
- Optional: broil for 1ish minute until the cheese is bubbly.
- While dish is baking, blend together ingredients for the avocado cilantro sauce. It will be on the thicker side. Add water 1 tbsp. at a time to thin.
- Remove skillet from oven, sprinkle with cilantro, and drizzle with sauce.