Description
A quick and satisfying one-pan meal featuring seasoned ground beef, zesty enchilada sauce, and a colorful medley of ingredients, perfect for busy weeknights.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 cup corn
- 1 cup black beans, drained and rinsed
- 1 cup shredded cheese (cheddar or Mexican blend)
- 2 cups cooked rice (or tortilla chips)
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Begin by cooking the ground beef in a large skillet over medium heat. Use a spatula to break the meat into smaller pieces, browning it evenly. Once browned, drain any excess fat.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
- Stir in the enchilada sauce, diced tomatoes, corn, black beans, cooked rice (or tortilla chips), cumin, chili powder, salt, and pepper. Mix well and bring everything to a gentle simmer. Cook for 5-10 minutes, allowing the flavors to meld and everything to heat through.
- Sprinkle the shredded cheese over the top of the skillet. Cover with a lid and let it cook for an additional 2-3 minutes until the cheese is melted and bubbly. If desired, garnish with fresh cilantro before serving hot.
Notes
Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 90mg