One-Pan Cheesy Enchilada Skillet Recipe

• ▢ 1 lb ground beef
• ▢ 1 tsp cumin, divided
• ▢ 1 tsp dried oregano, divided
• ▢ ½ tsp salt, divided
• ▢ ¼ tsp pepper, divided
• ▢ 1 white onion, diced
• ▢ 15 oz can black beans, drained and rinsed
• ▢ 15 oz can corn, drained
• ▢ 4 oz can diced green chilis
• ▢ ¾ cup cooked white rice, or brown rice
• ▢ ¾ cup salsa
• ▢ 10 oz can red chili enchilada sauce
• ▢ 10 oz can green chili enchilada sauce
• ▢ 5 corn tortillas, cut into small strips
• ▢ 1 cup cheddar cheese, shredded

• Heat a large, deep skillet over medium-high heat. Add the ground beef, 1/2 teaspoon cumin, 1/2 teaspoon oregano, a pinch of the salt and pepper, and the diced white onion. Break the beef into small pieces as it cooks and continue until browned and cooked through. Drain any excess grease from the pan, then return the meat to the heat.
• Stir in the remaining cumin and oregano, black beans, corn, diced green chiles, cooked rice, salsa, and both enchilada sauces. Reduce the heat to medium-low and let the mixture simmer, uncovered, for 10–13 minutes, stirring occasionally. Simmering allows the flavors to meld and the sauce to thicken slightly.
• Add the strips of corn tortillas and half of the shredded cheddar cheese, folding them into the mixture so they soak up some sauce. Cook another 2–3 minutes until the tortillas soften and the cheese begins to melt.
• Sprinkle the remaining cheese on top, cover briefly to finish melting (about 1–2 minutes), then remove from heat. Serve hot with your preferred enchilada or taco toppings: avocado or guacamole, diced tomatoes, chopped cilantro, lime wedges, and a spoonful of sour cream if desired.

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