Skillet Beef Enchilada Bake

Seasoned ground beef simmered with black beans and enchilada sauce, melted cheddar, and tender corn over steamed rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $8.90/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• sauté
• quick
• comfort food
• rich

Ingredients

• 1 pound ground beef (lean)
• 1 tablespoon olive oil
• 1 package taco seasoning
• 1 can black beans (15 oz can, drained and rinsed)
• 1 can red enchilada sauce (10 oz can)
• 1 cup frozen corn
• 1 cup cheddar cheese (shredded)
• 1 package jasmine rice (microwave pouch)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook for 5 to 6 minutes, breaking it into crumbles until browned and thoroughly cooked to an internal temperature of 160°F.
2. Stir in the taco seasoning, black beans, frozen corn, and red enchilada sauce. Bring to a simmer over medium heat for 4 minutes until thoroughly heated and bubbly.
3. Microwave the jasmine rice according to package directions, about 90 seconds, and divide between two serving bowls.
4. Top the beef mixture with shredded cheddar cheese, cover skillet with a lid, and let rest off heat for 2 minutes until cheese melts completely. Spoon over the rice and garnish with fresh cilantro.

Notes

Leftovers reheat exceptionally well in the microwave for lunch.

Nutrition (per serving)

• Calories: 1243
• Protein: 75.7 g
• Carbohydrates: 110.4 g
• Fat: 50.7 g
• Fiber: 14.7 g
• Sodium: 3141 mg
• Saturated Fat: 22 g
• Sugar: 12 g
• Cholesterol: 206 mg