Mexican Skillet Supper Recipes

MEXICAN SKILLET SUPPER

Steps:

• *Reserve2 tablespoons finely chopped, for cornbread.
• In 12" cast iron skillet, brown hamburger with onion and peppers until onions are clear; drain.
• Add cumin seeds, corn, chili, black beans, and fresh ground pepper, mixing well.
• Simmer while making cornbread.
• Mix together dry ingredients for cornbread.
• In small skillet, saute' corn with reserved onion and peppers in butter for 2 minutes, or microwave in small bowl for 1 minute.
• Cool slightly.
• Combine egg and milk, and add to dry ingredients with corn mixture, mixing until just moistened.
• Smooth out meat in skillet, layer cheese slices over meat, then spoon cornbread over cheese.
• Bake in 425 degree oven for 18-20 minutes.
• Remove from oven, sprinkle shredded cheese over cornbread, and return to oven for 5 minutes, or until cheese is bubbly.
• Remove from oven and let stand for 10 minutes before serving.
• Yummy Yummy!
• If you don't have a 12" cast iron skillet, you may use a lasgna pan, large roaster pan, or a 6 quart crockpot.

MEXI-MAC SKILLET

Steps:

• In a large nonstick skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes., Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

MEXICAN SKILLET SUPPER

Steps:

• Brown ground beef with garlic, onion and pepper.
• Add the rest of the ingredients.
• Bring to boil and turn down heat, simmer covered until rice is tender. (20 -25 minutes).
• Serve with grated cheese to garnish.

ONE SKILLET MEXICAN QUINOA

Steps:

• Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
• Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.