Skillet Enchiladas
Ingredients:
1 pound ground beef
1 teaspoon ground cumin divided
1 teaspoon dried oregano divided
1/2 teaspoon kosher salt divided
1/4 teaspoon ground pepper
3 teaspoons olive oil divided
¼ teaspoon of hot sauce
1 yellow onion chopped
1 red bell pepper diced
3 garlic cloves minced
2 1/2 cups green enchilada sauce (I used medium spice)
1 cup salsa
1 (4 oz.) can diced green chiles
1 (14 oz.) can black beans drained & rinsed
2 cups fresh or frozen corn kernels
1 cup cooked brown rice
4 corn tortillas cut into 1 1/2-inch strips
1 cup grated Pepper Jack cheese
½ cup or more of chopped cilantro
Instructions
Heat a large cast iron or non-stick skillet over medium-high heat. Add the ground meat and brown. Drain meat if needed.
Reduce the heat to medium and add onion, bell pepper and saute until soft.
Add in garlic, cumin, oregano, salt, pepper
.
Add, black beans, corn, rice, salsa and the enchilada sauce.
Increase heat and bring the mixture to a boil. Reduce the heat and simmer until the sauce has thickened slightly, about 10 minutes.
Stir in the corn tortillas,
Add cheese when serving.
Notes