Beef Enchilada Skillet
This recipe is all about getting dinner on the table fast. Pair with Sweet Corn Bread and/or Instant Pot Spanish Rice for a filling dinner in less than half an hour.
This recipe is all about getting dinner on the table fast. Recommended to pair this recipe with:
Start both and then put together the skillet, and dinner could be on the table in less than half an hour.
Beef Enchilada Skillet
In an oven-safe skillet, prepare:
1/2 recipe Red Enchilada Sauce
Or, substitute: 1 packet of Enchilada Seasoning Mix & 3/4 cup chicken broth
To the prepared sauce, add:
1/2 lb ground beef, cooked & drained
1 (15 oz) can black beans, rinsed & drained
1 cup frozen petite corn
Cook on medium heat for ~10 minutes, stirring occasionally.
Sprinkle with:
1/2 cup shredded cheese
Allow cheese to melt & serve hot.
Garnish with:
Cilantro
Tomatoes, diced (or salsa)
Guacamole
Lettuce
Brenda’s tips:
Serving size: 4
Brenda prefers to use 3/4 cup dry beans prepared in the pressure cooker (takes an extra ~40 minutes) in place of canned. Don’t forget to rinse after cooking.
Bone Broth Rice & Beef
This simple and hearty bone broth rice and beef dish pairs perfectly with cold weather.
Bone Broth Rice & Beef
In a non-stick skillet, brown:
1/2 lb ground beef
Drain and season with:
Garlic salt
Seasoned salt
Set aside.
In a large pot, bring to boil:
4 cups beef bone broth
2 cups beef broth
Stir in:
1 1/2 cups rice
Season with:
Garlic salt
Seasoned salt
Pepper
Simmer for 30 minutes.
Stir in:
1 cup sliced carrots
Ground beef, browned
Simmer 10-20 minutes longer.
Serve hot.
Brenda’s tips:
Serving size: 4 servings
Beef broth can be substituted for the bone broth