Mexican Beef Skillet (Print Version)
# Ingredients:
01 -
2 teaspoons chili powder
02 -
1 teaspoon ground cumin
03 -
Salt and black pepper to your taste
04 -
450g lean ground beef
05 -
240g black beans, low sodium, rinsed and drained
06 -
425g enchilada sauce, red
07 -
1/2 white onion, finely chopped
08 -
1/2 teaspoon garlic powder
09 -
80g corn, frozen
10 -
1 tablespoon olive oil
11 -
2 tablespoons chopped fresh cilantro
12 -
120g Colby jack cheese, shredded
13 -
5 corn tortillas, cut into small triangles
# Instructions:
01 -
Turn your oven to 220°C (425°F) so it can heat while you prepare. Slice up the tortillas into triangles to make things easier to mix.
02 -
Set an oven-friendly skillet, ideally cast iron, on medium-high heat with olive oil. Toss in the onion, ground beef, garlic powder, chili powder, cumin, salt, and a dash of pepper. Stir and break up the meat with a spoon until fully browned and the onion looks soft.
03 -
Add the corn, beans, cilantro, and enchilada sauce to the same skillet. Stir it all up until nicely mixed. Toss in the tortilla pieces and ensure they're soaked with the sauce.
04 -
Layer the shredded cheese all over the top. Pop the skillet into the oven and bake for 10-15 minutes until the cheese melts completely and it's bubbly. Take it out, top with extras if you like, and enjoy.