Cheesy Mexican Skillet
This Cheesy Mexican Skillet is done in 30 minutes for the perfect weeknight meal. Packed full of Mexican flavor from enchilada sauce, rice, ground beef, black beans and corn.
- 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.