High Protein Beef Enchilada Skillet
A hearty and flavorful high protein beef enchilada skillet packed with lean ground beef, black beans, and a blend of spices, topped with melted cheese and fresh cilantro. Perfect for a nutritious and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1 tablespoon olive oil
1 pound lean ground beef (90% lean)
1 medium yellow onion, diced
3 cloves garlic, minced
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 cup low sodium beef broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup cooked brown rice
1 cup shredded reduced-fat sharp cheddar cheese
1/4 cup chopped fresh cilantro
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add lean ground beef to the skillet and cook, breaking it apart with a spoon, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Stir in black beans, diced tomatoes with green chilies (including the liquid), and beef broth.
Add chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer, then reduce heat to medium-low and cook for 10 minutes, stirring occasionally.
Stir in cooked brown rice and mix well to combine all ingredients.
Sprinkle shredded cheddar cheese evenly over the top of the skillet mixture.
Cover the skillet with a lid and cook for 2-3 minutes, or until the cheese is melted.
Remove from heat and garnish with chopped fresh cilantro before serving.