High Protein Beef Enchilada Skillet
A hearty and flavorful high-protein beef enchilada skillet packed with lean ground beef, black beans, and cheese, perfect for a quick 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 cup canned black beans, drained and rinsed
1 cup canned corn kernels, drained
1 cup low sodium enchilada sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded reduced-fat sharp cheddar cheese
1/2 cup shredded reduced-fat Monterey Jack cheese
2 tablespoons 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 1 minute until fragrant.
Add lean ground beef to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 6-8 minutes.
Drain any excess fat from the skillet.
Stir in black beans, corn kernels, enchilada sauce, ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.
Reduce heat to medium and simmer for 5 minutes, stirring occasionally.
Sprinkle shredded cheddar and Monterey Jack cheese evenly over the beef mixture.
Cover the skillet with a lid and cook for 3-4 minutes until the cheese is melted.
Remove from heat and garnish with chopped fresh cilantro before serving.