This Cheesy, One-Skillet Recipe Is Almost Too Easy

1Photo: Courtesy of Cooking With Cakes.
This recipe is basically a hybrid between a burrito and an enchilada, hence my issue with tacking on a name. On the one hand, you could definitely consider this a deconstructed burrito. There’s rice, beef, and loads of diced peppers, so the burrito vibes are coming in strong. But then you could also argue it’s an enchilada, since it’s slathered in my classic sauce, and it’s blanketed in a bad-ass layer of cheese. Decisions, decisions.
I thought about being witty and creating some new name, like enchirito or burrilada, or something equally embarrassing.
I think most people would agree that one-dish dishes are the holy grail of easy meals. Quick execution, and quick clean-up, is the stuff dreams are made of, right? I mean, kitchen dreams, at least. The point is, when you’re only working with one skillet, life gets a lot easier.
4Photo: Courtesy of Cooking With Cakes.
Start with cooking the beef low and slow in a completely un-greased skillet. My mom taught me this trick and it works like a dream — the meat cooks evenly, the fat gets drawn out slowly, and in the end, you have a much leaner product than you started with. The timing of the meat syncs up perfectly with the dicing of the peppers and onions, and from there all you’ve gotta do is stir, simmer, and salivate.
You can completely tailor this to your liking, whether you take out the rice, sub in ground chicken, or add diced jalapeño, this can be customized exactly how you please. And, best of all? This dish is savory and filling, yet still manages to be deliciously light & lean.
3Photo: Courtesy of Cooking With Cakes.
Ridiculously Easy One-Skillet Enchilada
1 lb lean ground beef
2 1/2 cups diced bell peppers (approx. 3-4 whole peppers)
1 cup diced yellow onion
2 cups prepared rice (I used Uncle Ben's Ready Rice)
1 cup shredded Mexican cheese (I used Sargento 4 Cheese Blend)
Fresh Cilantro to garnish (optional)
30 oz plain tomato sauce (I used Hunt's)
2 tbsp hot sauce
1 tbsp crushed or minced garlic
1 1/2 tsp lime juice
1 tsp sugar
1 tsp onion powder
1 tsp cilantro
1/2 tsp sea salt & coarse black peppercorn — approx.
In a large skillet, cook ground beef over medium-low heat until browned, about 15 minutes. While beef cooks, dice peppers and onion and prepare rice.
When beef is ready, hang skillet over sink and drain as much fat as possible, then return to stovetop. Next, add in sauce ingredients and mix thoroughly. Allow beef and sauce to simmer for five minutes, then stir in peppers, onions, rice, and 1/2 cup cheese, combining all ingredients well before covering and allowing to simmer for about 10 minutes more.
When vegetables reach desired tenderness, top skillet with remaining cheese and transfer to the oven. Broil for two minutes until cheese has melted, then immediately plate and serve, garnishing with fresh cilantro if desired.
I enjoy my peppers with some 'bite,' so after 10 minutes of simmering at the end of step two, I was ready to throw my dish in the oven. Depending on your preferences, you might want to let the veggies simmer for five minutes longer to get them a bit more tender.

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