Taco skillet recipe

This is a favorite recipe of mine. It makes so much food! 


I usually get several meals out of it for my family of four. The first night we just eat it out of the skillet with chips. After that, I use it as a base for other meals, such as filling for enchiladas or enchilada casserole, burritos, or quesadillas. Whatever is left, I package it up for the freezer in small portions to have on hand for a quick dinner option.



Taco Skillet:  adapted from a recipe from Woman's Day

Ingredients:

• 2 cups of chopped/shredded/ground meat (I use whatever meat I have on hand already cooked. Turkey, beef or chicken all work.) 
• 1 pkg taco seasoning mix 
• 1 jar (16 oz) thick & chunky salsa (the original recipe called for 1 jar, but I am too cheap to use a whole jar, I just use 1/4 and it still tastes great) 
• 1 can (11 oz) Mexican-style corn (I use regular corn) 
• 2 cups cooked instant brown rice 
• 1 cup shredded Mexican or taco cheese blend 
• 3 cups (+/-) black beans (pintos work well too) 

Recipe Preparation

1. Cook/heat up your meat of choice. Stir in seasoning mix, rice, beans, salsa and corn; Cook over medium heat until thoroughly heated. Sprinkle with cheese; cover and let stand 1 to 2 minutes to melt cheese. 

2. On plates, top rice mixture with lettuce, tomato and sour cream.  

Serve with: baked tortilla chips. (I have tried several types of tortillas in this recipe. My very favorite brand to use is the Mission extra thin yellow corn tortillas. They turn out so thin and crispy! You do have to watch them a little closer, due to the thinness, they cook quicker!)


Enjoy!

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