Cheesy Beef Enchilada Rice Skillet
A delicious one-pan meal combining beef, rice, and cheese with a spicy enchilada sauce.
Equipment
- 1 Large Skillet with lid
- 1 mixing spoon
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 cup uncooked white rice
- 1 can 15 oz enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 small onion chopped
- 2 cups beef broth
Optional Add-Ins
- 1 bell pepper diced
- 1 can 15 oz black beans, drained
- 1 jalapeño sliced
Instructions
Preparation
- Prepare all ingredients by dicing the onion, shredding the cheese, and measuring the rice. This will streamline the cooking process and ensure a smooth preparation.
Cooking Steps
- In a large skillet over medium-high heat, cook the ground beef until it's browned and no longer pink. Drain any excess fat to avoid an oily dish.
- Add the chopped onion to the skillet with the beef. Sauté until the onions are translucent and aromatic, about 3 to 5 minutes.
- Stir in the uncooked rice and beef broth. Mix well, ensuring the rice is evenly distributed in the skillet.
- Cover the skillet with a lid and reduce the heat to low. Allow the mixture to simmer for 15 minutes, stirring occasionally to prevent sticking.
- Remove the lid and pour the enchilada sauce over the beef and rice mixture. Stir well to combine all ingredients thoroughly.
- Sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the skillet. Cover again and let the cheese melt for about 5 minutes until bubbly and golden.
Serving
- Once the cheese has melted, remove the skillet from heat. Serve the Cheesy Beef Enchilada Rice Skillet hot, garnished with your favorite toppings like chopped cilantro or sour cream.
Storage
- Allow any leftovers to cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to three days.
Notes
Pro Tips: Make sure the cheese is at room temperature for even melting. Ingredient Substitutions: Use ground turkey for a lighter option. How to Serve: Pair with a fresh salad or cornbread. Storage & Freshness: Keep in an airtight container for up to three days. Make-Ahead Tips: Prepare the beef and rice mixture ahead; add cheese when ready to serve.