Mexican Tortilla Skillet


This Mexican-flavored dish, with its soft chewy tortillas and meat reminds me of enchiladas, but is much quicker to make. Once you've prepared this a time or two, you'll be able to put it together in 15 minutes flat. I serve it with taco chips for a little crunch, along with salsa and sour cream to make it easy for everyone to customize the heat of the dish to their own liking.

Yield: Serves 4 to 6

Ingredients

1 pound ground beef
1 clove garlic, minced
1 packet store-bought or homemade taco seasoning mix
4 burrito-size flour tortillas
1 cup pureed canned or fresh tomatoes
1/2 red pepper, diced
1/2 cup shredded cheddar cheese
1/2 cup salsa
1 green bell pepper (optional) seeded and chopped

Directions

Heat a large skillet over high heat until hot. Add ground beef, garlic and taco seasoning. Cook until beef is browned, breaking it into small pieces with the side of a spoon and mixing everything together.

While beef is browning, slice tortillas into 1-inch squares. A pizza cutter or scissors works well for this. Dry out in 250℉ oven while meat is browning.

Add tomatoes, salsa and cut-up tortillas to skillet and cook for 5 minutes over medium heat. If it seems dry, you can add a little water. Once this is heated through, sprinkle cheese over top and cover for a few minutes. Once cheese is melted it is ready to serve. Sprinkle with chopped green pepper (if using) for a little color, crunch and a healthy dose of vitamin C.

Source: myrecipes.com

Notes:
Dec 2010 - My taco seasoning was salty, so I added 1 cup water to meat and let it simmer. I left out salsa and cheese till the end. I chopped lettuce served skillet on top. Put cheese on top. Served with chips, guacamole, sour cream and mango salsa.

Taco Seasoning

1 T chili powder
1/4 t garlic powder
1/4 t crushed peppercorn
1/4 t oregano
1/2 t paprika
1 1/2 t cumin
1 t pepper, black
salt to taste


 

Comments

Post a Comment

Popular posts from this blog

Lemon or Lime Curd

Image
  Lemon or lime curd is a delightful and tangy spread that can be used in various desserts, pastries, and even as a topping for pancakes or yogurt. Here's a basic recipe for making lemon or lime curd: Ingredients: 3-4 lemons or limes (or a combination of both) for zest and juice 3/4 cup granulated sugar 1/4 cup unsalted butter, at room temperature 3 large eggs Pinch of salt Instructions: Prepare the Citrus: Wash and dry the lemons or limes. Use a fine grater or zester to remove the zest from the citrus fruits. Be sure to only grate the colored part of the peel, avoiding the bitter white pith. Juice the Citrus: Cut the lemons or limes in half and extract the juice. You'll need about 1/2 cup to 2/3 cup of juice, depending on the size and juiciness of the fruits. Create a Double Boiler: Fill a saucepan with a couple of inches of water and place it over medium-low heat. Choose a heatproof bowl that fits snugly over the saucepan without touching the water. This will be your double b...
Read more

Gunn's Cheese-Onion Buns

Image
  Winnipeg is home to one of the best bakeries in Canada -- Gunn's, a three-generation, family-run business in the city's North End. Sheer deliciousness characterizes its breads and pastries, as these voluptuous cheese and poppy seed-swirled, onion-topped buns attest. Ingredients 2 tablespoons (25mL) granulated sugar 2 cups (500mL) warm milk 1 pkg or 1 tablespoon (15mL) active dry yeast 1/3 cup (75mL) granulated sugar 3 eggs 1/3 cup (75mL) vegetable oil 2 teaspoons (10mL) salt 6 1/2 cups (1.625L) all-purpose flour 2 tablespoons (25mL) butter, melted 3 cups (750 mL) shredded old Cheddar cheese 1/4 cup (50 mL) poppy seeds or onion seeds 2 onions, sliced 1/2 cup (125mL) (approx) mayonnaise Directions In a small bowl, dissolve 2 tablespoons sugar in warm milk. Sprinkle in yeast; let stand for 10 minutes or until frothy. Meanwhile, in large bowl and using electric mixer, beat together 1/3 cup (75mL) sugar and 2 of the eggs for 7 minutes or until thick and pale yellow. Stir in yeast ...
Read more

Fig and Blue Cheese-Stuffed Pork Tenderloin

Image
  An apple glaze and sweet dried figs complement the savory blue cheese in this simple yet refined dish. Serve with wild rice and steamed green beans. Yield: 4 servings (3 slices each) INGREDIENTS 1 (1-pound) pork tenderloin, trimmed 1/2 cup dried figs, coarsely chopped 1/2 cup crumbled blue cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Cooking spray 1 tablespoon apple jelly, melted DIRECTIONS Preheat oven to 450℉. Slice the pork in half lengthwise, cutting to but not through the other side. Open the halves, laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle figs and blue cheese over pork leaving a 1/2-inch margin around outside edges. Roll up the pork, jelly-roll fashion, starting with long side. Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper and place on a foil-lined jelly-roll pan coated with cooking spray. Bake for 20 minutes. Br...
Read more