Beef & Street Corn Enchilada Skillet

This is the ultimate skillet recipe! It came together in a little over 30 minutes and the toppings are endless.

INGREDIENTS:

BEEF:

• 1 lb lean ground beef

• 1/2 cup mild red enchilada sauce

• 1/2 yellow onion (diced)

• 3 gloves garlic (minced)

• 1 tbsp fajita seasoning (or sub for smoked paprika, adobo, garlic powder, onion powder, cumin)

• 1/2 cup Mexican blend shredded cheese

  CORN Tortillas:

• 5-6 flour tortillas

• 1/2 cup Mexican blend shredded cheese

• 2 cups FRESH corn ( you can use canned, but the taste will be different)

• 4 oz cream cheese (room temperature)

• 2 tbsp chives (chopped)

• 1/4 cup plain yogurt (Greek)

• 1/4 cup mayo

  TOPPINGS:

• lime

• avocado

• cojita cheese

• tomato

• lettuce

• onion

• sourcream

DIRECTIONS:

1. Preheat oven to 400 degrees Fahrenheit. Brown beef in oven-safe skillet (cast iron). Add onions and cook until translucent. Then add the garlic and cook for an additional 2 minutes.

2. Mix in the enchilada sauce, fajita seasoning, and add salt and pepper to taste. Turn to low. Cover and let sit while you assemble corn tortillas.

3. In a bowl, add fresh corn, cream cheese, yogurt, mayo, chives, cheese, and 1tsp of smoked paprika. Taste and add salt and pepper to taste.

4. Now assemble flour tortillas. Take 2-3 heaping tablespoons of the corn mixture and place it in the middle. Roll the tortillas. Depending on you, you will have 5-6 tortillas prepared. If there are leftovers, that's okay. Set the tortillas aside.

5. Now add the tortillas on top of the beef mixture. And top with the leftover shredded cheese. Place in the oven for 10-12 minutes or until the cheese is all melted.

6. Add your toppings and serve!