1 can (10 oz) diced tomatoes with green chilies (or fresh tomatoes and jalapeños)
1 cup corn (frozen or fresh)
1 cup enchilada sauce (homemade or store-bought)
2 cups shredded cheese (cheddar, Monterey Jack, or vegan cheese)
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro (for garnish, optional)
Instructions
In a large skillet over medium heat, add a splash of oil and sauté the diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
Add the lean ground beef, breaking it apart. Cook until browned, approximately 5-7 minutes, seasoning with salt, pepper, chili powder, and cumin.
Mix in black beans, diced tomatoes, corn, and enchilada sauce. Stir well and let simmer for 5 minutes.
Sprinkle shredded cheese over the mixture, reduce heat to low, cover, and let cheese melt for about 5 minutes.
Remove from heat, garnish with cilantro if desired, and serve warm.
