Dinner
Steak Enchilada Skillet
Sizzling sirloin strips soak up bold taco seasoning while mingling with sweet corn, hearty black beans, and tangy red enchilada sauce. Melted Mexican cheese and tender tortilla strips create a rich, savory bite that finishes with bright cilantro over fluffy brown rice.
- Total
- 17 min
- Prep
- 10 min
- Cook
- 7 min
- Serves
- 4
Nutrition per Serving
- Calories
- 730
- Protein
- 39g
- Carbs
- 67g
- Fat
- 34g
- Fiber
- 10g
- Sugar
- 4g
- Sodium
- 620mg
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 lb sirloin steak, thinly sliced
- 1 (1-ounce) packet 30%-lower-sodium taco seasoning
- 1 cup frozen corn kernels, thawed
- 1 cup red enchilada sauce
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 1/2 cup shredded Mexican cheese blend
- 4 (6-inch) whole-wheat tortillas, cut into 1-inch strips
- 2 cup hot cooked brown rice
- 1/4 cup chopped fresh cilantro
Instructions
- Heat a large cast-iron skillet over medium-high heat for 5 minutes. Add oil; swirl to coat. Add steak and taco seasoning; cook, stirring occasionally, until the steak is browned, about 5 minutes. Transfer to a plate. Do not wipe out the pan.
- Add corn, enchilada sauce and black beans to the pan; stir with a wooden spoon, scraping the bottom of the pan to incorporate browned bits. Bring to a simmer over medium-high heat. Reduce heat to medium-low. Add cheese; cook, stirring, until the cheese is melted and sauce is creamy, 1 to 2 minutes. Gently stir in tortilla strips and the steak. Serve over rice and sprinkle with cilantro.