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Per serving
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- 1
Brown the beef
In a large pot or deep skillet over medium heat, cook 1 lb ground beef with 1 diced yellow onion until the beef is browned and the onion has softened, 6-8 minutes. Drain off the grease if there's a lot of it. This is the only vessel you're using tonight, so pick one big enough to hold everything.
- 2
Bloom the seasoning
Stir in 3 cloves minced garlic and 2 tablespoons taco seasoning and cook for 1 minute, just until fragrant. Don't skip this minute — cooking the spices for a bit is the difference between flat and actually seasoned.
- 3
Add everything else
Pour in 2 cups beef broth, then add the drained corn, the drained and rinsed black beans, the enchilada sauce, 1 cup long grain white rice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well so the rice is submerged. Rinse the beans well or they'll water the whole thing down.
- 4
Simmer covered
Bring it to a simmer, then drop the heat to low, cover, and cook 18-22 minutes until the rice is tender and most of the liquid is absorbed. Resist the urge to lift the lid and stir — the rice needs the trapped steam to cook evenly.
- 5
Melt the cheese and serve
Fluff the rice with a fork, scatter 1 1/2 cups shredded cheddar evenly over the top, cover again, and let it sit off the heat for 3-5 minutes until melted. Serve with sour cream, green onions, or whatever toppings you've got.
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One-Pot Beef Enchilada Rice
Created by: OnePotWonders
Ingredients
- 1 lb lean ground beef
- 1 yellow onion
- 3 garlic
- 2 tbsp taco seasoning
- 2 cup beef broth
- 15 oz corn
- 15 oz black beans
- 10 oz red enchilada sauce
- 1 cup long grain white rice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cup cheddar cheese
Instructions
- Brown the beefIn a large pot or deep skillet over medium heat, cook 1 lb ground beef with 1 diced yellow onion until the beef is browned and the onion has softened, 6-8 minutes. Drain off the grease if there's a lot of it. This is the only vessel you're using tonight, so pick one big enough to hold everything.
- Bloom the seasoningStir in 3 cloves minced garlic and 2 tablespoons taco seasoning and cook for 1 minute, just until fragrant. Don't skip this minute — cooking the spices for a bit is the difference between flat and actually seasoned.
- Add everything elsePour in 2 cups beef broth, then add the drained corn, the drained and rinsed black beans, the enchilada sauce, 1 cup long grain white rice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well so the rice is submerged. Rinse the beans well or they'll water the whole thing down.
- Simmer coveredBring it to a simmer, then drop the heat to low, cover, and cook 18-22 minutes until the rice is tender and most of the liquid is absorbed. Resist the urge to lift the lid and stir — the rice needs the trapped steam to cook evenly.
- Melt the cheese and serveFluff the rice with a fork, scatter 1 1/2 cups shredded cheddar evenly over the top, cover again, and let it sit off the heat for 3-5 minutes until melted. Serve with sour cream, green onions, or whatever toppings you've got.