Description
A hearty and protein-packed beef enchilada skillet loaded with lean ground beef, black beans, and a flavorful enchilada sauce, all topped with melted cheese for a satisfying and easy one-pan meal.
Ingredients
1 tablespoon olive oil
1 pound lean ground beef (90% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup canned black beans, drained and rinsed
1 cup canned corn kernels, drained
1 cup low sodium beef broth
1 cup enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 cup cooked brown rice
1 cup shredded reduced-fat cheddar cheese
1/4 cup chopped fresh cilantro
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add lean ground beef to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Stir in black beans, corn, cooked brown rice, ground cumin, chili powder, smoked paprika, dried oregano, black pepper, and salt.
Pour in beef broth and enchilada sauce; stir to combine.
Bring the mixture to a simmer, then reduce heat to medium-low and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly.
Sprinkle shredded cheddar cheese evenly over the skillet mixture.
Cover the skillet with a lid and cook for 2-3 minutes until the cheese melts.
Remove from heat and garnish with chopped fresh cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes