Beef Enchilada Skillet
Beef Enchilada Skillet is a quick and delicious one-pan meal that combines tender ground beef, colorful bell peppers, and zesty enchilada sauce topped with gooey melted cheese. Perfect for family dinners or potlucks, this dish is not only easy to prepare but also a feast for the senses. In just 30 minutes, you can create a vibrant meal that will have everyone coming back for seconds. Gather your loved ones around the table and enjoy a delightful culinary experience!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 1 lb lean ground beef (80/20)
- 1 medium onion, diced
- 1 cup bell peppers, diced (any color)
- 1 cup enchilada sauce (store-bought or homemade)
- 1 can (15 oz) black beans, rinsed
- 1 cup cheddar cheese, shredded
- ¼ cup fresh cilantro, chopped
- ½ cup sour cream
- 1 avocado, sliced
- Lime wedges
Instructions
- Heat a large skillet over medium heat and add olive oil. Sauté diced onions and bell peppers until softened (about 5 minutes).
- Increase heat slightly and add ground beef. Cook until browned, breaking it apart as it cooks (7-10 minutes). Drain excess fat if necessary.
- Stir in enchilada sauce and black beans. Simmer on low heat for about 5 minutes.
- Sprinkle shredded cheddar cheese on top and cover the skillet with a lid for about 3-4 minutes until melted.
- Garnish with chopped cilantro and serve hot with sour cream, avocado slices, and lime wedges.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Substitute ground turkey or chicken for a lighter version. For vegetarian options, use lentils or mushrooms instead of meat. Store leftovers in an airtight container in the fridge for up to four days; reheat gently.