Easy Beef Enchilada Skillet
A quick and comforting dish featuring ground beef, enchilada sauce, and melty cheese, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef Juicy and savory, the classic protein for our dish. Substitute with ground turkey or chicken for a lighter option.
- 1 can (15 ounces) enchilada sauce Adds signature flavor and moisture; homemade can be made with canned tomatoes and spices.
- 1 cup cooked rice Great for stretching the dish; quinoa works as an alternative.
- 1 cup shredded cheese A blend of cheddar and Monterey Jack is recommended for optimal cheese pull; can substitute with dairy-free options.
- 1 can (15 ounces) black beans Drained and rinsed to add extra protein.
- 1 cup corn Canned or frozen corn adds sweetness.
- 1 medium onion Diced; brings depth of flavor.
- 2 cloves garlic Minced for flavor.
- 1 tablespoon olive oil For sautéing.
- to taste salt and pepper
Instructions
Preparation
- In a large skillet over medium heat, add a tablespoon of olive oil and let it warm up.
- Toss in the diced onion and sauté until softened, then add the minced garlic and stir until fragrant.
- Add the ground beef to the pan, cook until browned, breaking it up with a spatula, and season with salt and pepper.
- Stir in the cooked rice and rinsed black beans until well combined.
- Pour in the enchilada sauce and corn, stirring until everything is well coated and heated through.
- Sprinkle shredded cheese on top, cover the skillet with a lid for a few minutes to let the cheese melt.
- Serve the skillet directly from the pan, garnished with fresh cilantro or sliced jalapeños, if desired.
Notes
For added nutrition, consider tossing in diced bell peppers or zucchini. Use taco seasoning for a flavor kick and ensure your enchilada sauce is gluten-free if necessary.