Description
A delicious and easy-to-make Cheesy Ground Beef Enchilada Skillet that combines ground beef, beans, and cheese for a satisfying dinner.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies
- 1 cup corn (frozen or canned)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Tortilla chips for serving
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
Instructions
- In a large skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the skillet. Sauté for 3-4 minutes until the onion is translucent.
- Stir in the black beans, diced tomatoes with green chilies, corn, chili powder, cumin, paprika, salt, and pepper. Mix well and let simmer for 5 minutes.
- Reduce heat to low and sprinkle the cheddar and Monterey Jack cheeses evenly over the top. Cover the skillet and let it cook for an additional 3-5 minutes until the cheese is melted and bubbly.
- Remove from heat and serve hot with tortilla chips on the side. Garnish with fresh cilantro and a dollop of sour cream if desired.
Notes
- For a spicier kick, add diced jalapeños or a splash of hot sauce to the skillet.
- To make it a vegetarian dish, substitute the ground beef with 1 cup of quinoa or additional beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg