Ingredients
– 1 pound ground beef
– 1 small onion, diced
– 1 can (10 oz) red enchilada sauce
– 1 can (15 oz) black beans, rinsed and drained
– 2 cups corn tortillas, cut into quarters
– 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
– 1 teaspoon cumin
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh cilantro for garnish (optional)
Equipment Needed
– Large skillet
– 9×13-inch baking dish
– Mixing spoon or spatula
– Measuring cups and spoons
– Knife and cutting board
Step-by-Step Instructions
Let’s dive into the cooking! First, I start by heating my large skillet over medium heat. I add the diced onion and sauté it until it becomes translucent—this usually takes about 3 minutes. Then, I throw in the ground beef and cook it until browned, breaking it up with my spatula as I go. I season the mixture with cumin, garlic powder, salt, and pepper for better flavor. Once the beef is fully cooked, I drain any excess fat and then stir in the enchilada sauce and black beans, allowing it to simmer for a few minutes to combine those delicious flavors. (See the next page below to continue steps…)