Beef Enchilada Skillet

This quick and easy Beef Enchilada Skillet dinner is a favorite... I have the best enchilada sauce... if I must say so myself.... it has a secret ingredient that just makes it perfect. 

TIPS

Okay my secret ingredient in my enchilada sauce isn't so secret... I posted my sauce a long time ago... but it is an odd ingredient to say the least... but... don't leave it out... I know it will be tempting.. but don't... it's cocoa... use unsweetened cocoa (not the stuff you use to make chocolate milk)... it's the stuff you use to bake with.... Hershey makes it and so does Nestle.

The sauce only takes about 7 or eight minutes at the most... and is easy to put together and make while the beef is browning... I know it's another pot... but it works really well time-wise.

I used lean ground beef.. but you can use ground chicken or turkey just as easily.

The recipe is easily adaptable for larger amounts of servings... just double the sauce... and whatever is left over store in the fridge... you can easily use it for many other recipes. 

Now back to more servings... make your sauce and brown your meat... add an additional 1/2 cup rice for every two additional servings... simply add the sauce as directed in the directions.. just ladle enough in to moisten the beef and cook the rice... the rice is cooked right in the skillet... add more sauce as you see you need it... it's as simple as that..

As for the topping.. add as little or as much shredded cheese as you like.

 

Chop both the green and the white parts of the green onion.

This made 4 size servings.

I serve it with shredded lettuce on the side with some sour cream and guacamole. 

Try this super easy skillet meal!

Recipe:  Beef Enchilada Skillet

All you need:

1 1/4 pounds lean ground beef

1 cup uncooked minute rice

1/2 cup shredded cheddar cheese *See TIPS

1/4 cup chopped green onion *see TIPS

To make the enchilada sauce:

3 tablespoons flour

3 tablespoon Hot Mexican-Style Chili Powder (by McCormick)

1 teaspoon cumin

1 teaspoon cocoa

¼ teaspoon salt or to taste

1 ½ teaspoons garlic powder

1 ½ teaspoons onion powder

1 teaspoon oregano

1 can (8 oz.) Hunts Tomato Sauce (plain)

3 cups water 

All you need to do: 

Brown the meat in a large skillet.  Drain off any fat. 

While the meat is browning, make the enchilada sauce... To make the sauce... mix the dry ingredients in a bowl, use a wire whisk to mix it so it's well mixed... add it to a medium sauce pan.. add 1/2 cup of water and whisk until mixed.  Add the tomato sauce and the remaining water... cook over medium heat .. stirring until it thickens... about 7-8 minutes. 

Add the rice and about half of the enchilada sauce to the cooked beef.. cook over medium heat until the rice is cooked.... about 8 minutes.   Add more enchilada sauce as needed.   

Sprinkle the shredded cheese over the mixture and lower the heat a bit.. cook until cheese is melted.. about 5 minutes.  Sprinkle with the chopped green onion and serve with remaining enchilada sauce on the side.