Enchilada Rice

Enchilada Rice

2 cups cooked rice
1 lb ground beef
1 can pinto beans, rinsed and drained (I used black beans)
1 can (10 ounces) Enchilada sauce
1/2 tsp salt (i used about 1/4 tsp salt)
1/2 tsp cumin
1 cup shredded pepper jack, cheddar, or Colby jack cheese
1 cup frozen corn

Directions

In a large skillet brown ground beef. Drain off any grease and return to pan.
Stir in remaining ingredients, except cheese, and cook on medium low until heated through.
Stir in cheese and serve.