Beef and Veggie Enchilada Skillet
A hearty and comforting one-pan meal that combines seasoned beef, colorful veggies, and cheesy enchilada flavors, perfect for busy weeknights or gatherings.
Ingredients
Main Ingredients
- 1 lb ground beef Opt for lean beef for a healthier take.
- 1 cup chopped bell peppers A mix of colors adds visual appeal.
- 1 cup diced onions Red onions add a nice touch of sweetness.
- 2 cloves garlic, minced Adds an aromatic base.
- 1 can (15 oz) black beans, drained and rinsed Boosts protein and texture.
- 1 can (10 oz) enchilada sauce Use homemade or store-bought.
- 2 cups cooked rice Consider brown rice for a heartier alternative.
- 1 cup shredded cheese (cheddar or Monterey Jack) More cheese is always a good idea.
- Fresh cilantro Optional, to brighten the dish.
Instructions
Cooking
- In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a spatula (about 5 minutes).
- Add diced onions and bell peppers, cooking them until softened—about 3-4 minutes.
- Stir in the minced garlic, black beans, and cooked rice; let it all meld together for about 2 minutes.
- Pour in the enchilada sauce, mixing everything until well combined. Allow it to simmer for 5-7 minutes.
- Sprinkle shredded cheese over the top. Cover the skillet for about 2 minutes, just until the cheese melts.
- Top with fresh cilantro if desired, and serve warm.
Notes
For a lighter dish, swap sour cream with Greek yogurt, or replace ground beef with ground turkey or lentils for a vegetarian option. The dish can also be customized with different vegetables.