Butternut squash, beef and black bean enchilada skillet
Beef second courses

2 teaspoons Olive Oil 1 lb Ground Chuck 2 lbs Butternut Squash Salt and Pepper 1 medium Red Onion 3 Tbsp Minced Garlic 1 Jalapeno 1 teaspoon Cumin 1 teaspoon Chili Powder 15 ounces Black Beans, canned 8 White Corn Tortillas 10 ounces Red Enchilada Sauce, canned 1 cup Sharp Cheddar Cheese Sour Cream
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