Smothered Burrito Skillet

I found the original recipe on the Pillsbury website, but modified it quite a bit to fit what I had in my pantry at the moment, as well as personal preferences. I found it to be a very satisfying meal, with the added bonus of being very quick to make, less than half an hour total.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  medium onion, chopped
• 1  jalapeno pepper, minced
• 1  lb ground turkey or 1  lb lean ground beef
• 1 (1 ounce) package  low-sodium taco seasoning
• 1 (10 ounce) can  red enchilada sauce
• 1 (15 ounce) can  low-sodium black beans (drained and rinsed) or 1 (15 ounce) can  low-sodium pinto beans (drained and rinsed)
• 1  cup  shredded  Mexican blend cheese (4 oz)

• Garnishes

•  chopped fresh cilantro
•  pico de gallo
•  sour cream
•  chopped green onion

• Serve with

•  warm tortilla
•  tortilla chips
•  cooked rice

Directions

1. Saute the onion and jalapeno in a skillet until tender. Use some oil if you like, I usually just add a little water to help soften the onion. It does not need to brown.
2. Add the ground meat and saute on medium high, until it loses its pink color.
3. Add the taco seasoning, enchilada sauce, and beans, and cook, stirring frequently, until it is heated through and sauce has thickened, about 5 minutes.
4. Top with cheese and cover for a few minutes to let it melt. I am cooking for just one, so i prefer to add cheese to just my plated serving.
5. Note1: You can use homecooked beans, about 2 cups. Also, if you need to stretch the servings a bit, add another can of beans.
6. Note2: The commercial taco seasonings contain salt. I prefer to use a homemade one that has no salt, and add about 1/2 tsp of salt to the dish, which is enough for me. If you are using a homemade taco seasoning, use whatever amount is recommended for 1 lb of meat. I used Recipe 516392 .