Description
A quick and easy beef enchilada skillet that captures the comforting flavors of traditional enchiladas without the fuss.
Ingredients
Scale
- 1 pound lean ground beef
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen or fresh)
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese (optional)
- Fresh cilantro for garnish (optional)
Instructions
- Cook the beef: In a large skillet over medium heat, add the lean ground beef. Break it up with a wooden spoon and cook until it’s browned, about 5-7 minutes. Drain excess fat if necessary.
- Sauté the veggies: Toss in your diced onion and bell pepper. Cook until they’re softened, about 3-4 minutes.
- Add garlic: Stir in the minced garlic and let it cook for about 1 minute until fragrant.
- Mix in the sauce and spices: Pour in the enchilada sauce, black beans, corn, chili powder, and cumin. Stir everything together and let it simmer on low heat for about 5-10 minutes.
- Cheesy goodness: If you’re adding cheese, sprinkle it on top of the skillet once heated through and let it melt.
- Garnish and serve: Top with fresh cilantro before serving.
Notes
Feel free to substitute the ground beef for ground turkey or a meatless option like lentils. Squeeze lime before serving for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: beef enchilada, one-pan meal, quick dinner, easy skillet