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.
Course Main Course
Keyword mexican skillet
Cook Time 30 minutesminutes
Author Meg's Everyday Indulgence
Ingredients
1Tbsp. olive oil
1smallonion
1lb.ground beef
1tsp.kosher salt
1tsp.dried oregano
1 1/2tsp.cumin
1 1/2tsp.chili powder
3/4cupwhite rice
110 oz. canred enchilada sauce
1cupwater
1cupfrozen corn
115 oz. canblack beans, drained and rinsed
1 1/2cupsshredded cheddar or pepper jack cheese
Instructions
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.