Beef and Bean Skillet Enchilada Dip

It's not gourmet, it's not healthy, but I love it anyway. Based on a recipe I saw online somewhere, I mixed it up a bit by adding pinto beans, green onion and some taco seasoning, making it a bit lighter by reducing the amount of beef. You could lighten it up even more by using ground turkey rather than beef.

Ingredients
1 lb. ground beef
3 green onions, chopped, white separated from green
15 oz. can pinto beans, drained
20 oz. can enchilada sauce
3T taco seasoning
1 cup shredded cheddar jack cheese

Brown beef in a cast iron skillet, draining any excess fat. Add the white batch of chopped green onion, pinto beans and taco seasoning, stir and sauté for a minute or two. Add enchilada sauce, bring to a boil, stirring frequently, then reduce heat and cook for 10 minutes. Stir occasionally, and after ten minutes turn off heat, sprinkle half the green onions over top, sprinkle cheese over top, and remaining green onions over the cheese. Cover and let cheese melt, about 5 minutes. Serve with plenty of tortilla chips and margaritas or cold beer!

The original recipe called for more beef, no beans, no green onion and no taco seasoning. I reduced the amount of beef, adding pinto beans in its place. I also used very lean beef, which didn't need to be drained after browning. The enchilada sauce was a bit bland the first time I tried the recipe, so I added salsa the second time. Better, but not quite. The taco seasoning was just the ticket.

I thought the dish needed some green, so I finished it with a little chopped green onion. I liked my remix even better than the original, but the best thing about it was how adaptable the recipe was. I will try it with ground turkey, and maybe I'll figure out a vegetarian spin. Super easy, totally delicious, and potentially not too unhealthy. :)