Southwestern Beef Enchilada Skillet

A quick and flavorful one-pan meal that captures the essence of beef enchiladas with rice, featuring tender ground beef, zesty enchilada sauce, corn, beans, and a cheesy topping.

By RecipeBoss

Servings

Time Required

30 min

Ingredients

1 lb ground beef

1 medium onion

2 clove garlic

1 tbsp chili powder

1 tsp cumin

½ tsp dried oregano

½ tsp salt

¼ tsp black pepper

15 oz enchilada sauce

10 oz diced tomatoes

1 cup corn kernels

15 oz black beans

1 cup uncooked white rice

2 cup water

1 cup shredded cheddar cheese

¼ cup cilantro

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Instructions

1
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, cumin, oregano, salt, and pepper, and cook for 1 minute more until fragrant.
3
Stir in the enchilada sauce, diced tomatoes (undrained), corn kernels, rinsed and drained black beans, and uncooked white rice. Add the water.
4
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally.
15 min
5
Remove from heat and stir in half of the shredded cheddar cheese and most of the chopped cilantro.
6
Top with the remaining shredded cheddar cheese. Let stand, covered, for 5 minutes to allow the cheese to melt.
5 min
7
Garnish with the remaining cilantro and serve hot.

Perfect With

sour creamguacamolesalsa