Cook beef in a large, deep skillet over medium-high heat until cooked through (165 degrees).
Our one-pan enchilada skillet is packed with Mexican flavors and spiralized sweet potatoes. If you're looking to make this recipe even faster, reach for Hy-Vee Short Cuts spiralized sweet potatoes in your local Hy-Vee's produce department.
Servings and Ingredients
|1 (1-lbs.) pkg. 90%-lean ground beef|
|1 small yellow onion, chopped|
|3 medium sweet potatoes, peeled and spiralized|
|2 clove(s) garlic, minced|
|1 (15-oz.) can Hy-Vee no-salt-added black beans|
|1 (15-oz.) can Hy-Vee whole kernel corn, drained and rinsed|
|2 c. Hy-Vee red enchilada sauce|
|1 ½ c. Hy-Vee shredded mozzarella cheese|
|Optional garnishes, such as: cilantro, avocado, and/or Hy-Vee plain Greek yogurt|
Things To Grab
- Large deep skillet
Add onion, cook 5 minutes or until translucent. Add spiralized sweet potatoes and cook for 10 minutes or until crisp-tender.
Stir in garlic, black beans, corn, enchilada sauce, and half of the cheese. Stir until completely combined. Cook for an additional 5 minutes or until enchilada sauce is bubbly.
Top with cheese and additional garnishes such as cilantro, avocado, and/or plain Greek yogurt. Serve immediately.