This Cheesy Mexican Skillet is done in 30 minutes for the perfect weeknight meal. Packed full of Mexican flavors, rice, ground beef, corn and black beans.
I am always looking for new, simple weeknight meals to add to the rotation. It’s even better when they only take one skillet and 30 minutes. That’s exactly what you get with this Cheesy Mexican Skillet.
The ingredient list is pretty simple and standard for this one. Ground beef and rice are spiced up and cook together with enchilada sauce, cumin, chili powder and oregano. At the end, you will stir in corn, black beans and shredded cheese and of course sprinkle more cheese on top and dinner is served.
The corn adds some nice texture, sweetness and a pop of freshness to the dish. It totally rounds it out and completes it for me.
Black beans add another new texture to the skillet and more protein to bulk it up and make it even heartier.
Dishes that are cooked from start to finish in one skillet are a major favorite for me. As you can tell, I’m really into one skillet dishes right now.
Because the rice cooks in the enchilada sauce and spices, it gets infused with all the delicious Mexican flavors. The first test run of this recipe used strictly enchilada sauce to bring flavor to the dish.
I always try to keep things as simple and approachable as possible but it was just bland. And there’s no way I’m sharing a meh recipe with you lovely people. So back to the drawing board I went with a handful more ingredients that I think are pretty commonly in your pantries.
The second test added diced onion, oregano, chili powder and cumin. Those ingredients made all the difference and turned the original meh into a wow weeknight meal.
The rice soaks up most of the liquid but leaves just enough for it to have a little bit of a sauce and keep it from drying out. Between the flavorful rice, rich ground beef and stringy cheese, this is sure to be a weeknight hit at your house.
Cheesy Mexican Skillet
- 1 Tbsp. olive oil
- 1 small onion
- 1 lb. ground beef
- 1 tsp. kosher salt
- 1 tsp. dried oregano
- 1 1/2 tsp. cumin
- 1 1/2 tsp. chili powder
- 3/4 cup white rice
- 1 10 oz. can red enchilada sauce
- 1 cup water
- 1 cup frozen corn
- 1 15 oz. can black beans, drained and rinsed
- 1 1/2 cups shredded cheddar or pepper jack cheese
- Heat a large skillet over medium heat. Add olive oil and diced onion to the skillet. Cook for 2 to 3 minutes, until softened. Add ground beef and break up with a wooden spoon. Cook until no longer pink.
- Season meat with salt, oregano, cumin and chili powder. Stir until evenly distributed. Add rice, enchilada sauce and water to the skillet. Stir. Once it comes to a boil, reduce the heat to a simmer and cover. Cook for 18 minutes.
- Stir in corn, bean and 1/2 cup cheese. Sprinkle the remaining one cup on top of the skillet and cover with the lid. Cook two more minutes.
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