One Pan Enchilada Skillet
A hearty and flavorful one-pan meal featuring ground beef, black beans, and zesty enchilada sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound lean ground beef Can substitute with ground turkey or chicken.
- 1 can black beans, rinsed and drained For additional protein and fiber.
- 1 cup corn, fresh or frozen Add sweetness and texture.
- 1 piece bell pepper, diced Use any color you prefer.
- 1 piece onion, chopped Provides a savory base flavor.
- 2 cups enchilada sauce For richness and spice.
- 1 cup shredded cheese (cheddar or Mexican blend) Can use pepper jack for a spicier version.
- 1 tablespoon olive oil For sautéing the vegetables.
- Salt and pepper to taste Adjust according to preference.
Optional Toppings
- avocado For creaminess.
- cilantro For garnish and flavor.
- sour cream Adds tanginess.
Instructions
Cooking
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and diced bell pepper; cook until softened.
- Add the ground beef to the skillet and cook until browned, seasoning with salt and pepper.
- Stir in the black beans, corn, and enchilada sauce.
- Bring everything to a simmer, letting it cook for about 5-7 minutes.
- Sprinkle cheese generously over the mixture and cover until melted.
- Serve hot, garnished with optional toppings like avocado, cilantro, or sour cream.
Notes
Storing leftovers in an airtight container in the fridge for about 3-4 days or freezing for up to 3 months is recommended. Reheat in the microwave or on the stovetop.