Description
A hearty, one-pan, gluten-free dinner with rich flavors, melty cheese, and tender vegetables—ready in under 30 minutes, perfect for cozy fall evenings.
Ingredients
Scale
- 1 lb ground beef (lean, 85% or 90%)
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (10 oz) red enchilada sauce (ensure gluten-free)
- 1 can (14.5 oz) diced tomatoes (no salt added)
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 1 cup shredded cheddar cheese (or Mexican blend)
- 2 tbsp fresh cilantro, chopped
- Optional: sliced jalapeños, avocado, sour cream
Instructions
- Heat a large skillet over medium heat. Add ground beef, breaking it apart with a spatula. Cook until no longer pink, 5–7 minutes. Drain excess fat if necessary.
- Stir in diced onion and bell peppers. Cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.
- Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat meat and veggies evenly.
- Pour in enchilada sauce, diced tomatoes, black beans, and corn. Stir to combine. Reduce heat to low and simmer 8–10 minutes to meld flavors.
- Sprinkle shredded cheese evenly over skillet. Cover and cook 2–3 minutes until cheese melts.
- Top with cilantro and optional toppings like jalapeños, avocado, or sour cream. Serve hot.
Notes
Use fresh peppers and onions for the best flavor. Check labels to ensure enchilada sauce is gluten-free. Adjust spice levels to taste. Great for meal prep—reheats well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg