Mexican Skillet Recipes

MEXICAN SKILLET SUPPER

Mexican Skillet Supper image

A co-worker gave me this recipe. I added a few things for extra zip, and it always turns out well.-Kathy Willis, Pryor, Oklahoma

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1 pound ground beef
2 celery ribs, chopped
1 small green pepper, chopped
1/4 cup chopped onion
1 package (8.6 ounces) beef taco pasta dinner mix
1 teaspoon chili powder
3-2/3 cups hot water
2 cups shredded cheddar cheese
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 can (2-1/4 ounces) sliced ripe olives, drained
Sour cream, optional

Steps:

In a large skillet, cook beef, celery, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. , Set aside topping packet from the dinner mix for another use. Stir the contents of dinner mix seasoning packet, chili powder and water into beef mixture. Bring to a boil. Stir in noodles from dinner mix. Reduce heat; cover and simmer for 12-15 minutes or until noodles are tender. , Stir in the cheese, tomatoes and olives; heat through. Serve with sour cream if desired.

Nutrition Facts : Calories 253 calories, Fat 15g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 464mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

MEXICAN SKILLET RICE

Mexican Skillet Rice image

I never come home with leftovers when I take this dish to potlucks and parties. But I do bring back quite a few compliments. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 large egg, beaten
1 pound chicken tenderloins, chopped
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cooked jasmine or long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1 jar (8 ounces) taco sauce
2 green onions, chopped
1/4 cup minced fresh cilantro

Steps:

In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside., In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.

Nutrition Facts : Calories 302 calories, Fat 4g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 793mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

MEXICAN SKILLET

Mexican Skillet image

Make and share this Mexican Skillet recipe from Food.com.

Provided by Sioux Chef

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground beef
1 medium onion
1 green pepper
1 garlic clove
1 tablespoon chili powder
1 tablespoon garlic powder
salt and pepper
1 (14 ounce) can diced tomatoes (partially drained)
1 (14 ounce) can pinto beans
3 cups cooked long-grain rice
1 teaspoon cayenne pepper (optional)
1 (4 ounce) can diced chilies (optional)

Steps:

Brown ground beef, onion, green pepper and garlic. Season with the chili powder, garlic and salt/pepper (optional:cayenne pepper).
Add diced tomatoes and pinto beans (optional: diced chiles). Simmer for 10 minutes.
Stir in cooked rice.
Serve and enjoy.

Nutrition Facts : Calories 595.6, Fat 18.6, SaturatedFat 7, Cholesterol 77.1, Sodium 313.7, Carbohydrate 72.3, Fiber 12.5, Sugar 6.6, Protein 35

ONE SKILLET MEXICAN CHICKEN

One Skillet Mexican Chicken image

This is my family's go-to meal when we want something quick and delicious. The best part of all is there is only one pan to clean. We use La Victoria Hot Salsa, but any salsa works great. You can eat this dish alone or put it in tortillas for burritos.

Provided by Little Everyday Thi

Categories One Dish Meal

Time 25m

Yield 4-6 burritos, 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb chicken breast tenders
1 (1 1/4 ounce) packet taco seasoning mix, Lawry's
1 cup salsa
2 cups water
2 cups Minute brown rice
1 (14 1/2 ounce) can black beans, rinsed
1/3 cup sour cream
1/3 cup cheddar cheese, shredded
tortilla (optional)

Steps:

In a deep skillet combine chicken tenders, taco seasoning packet, salsa and water and bring to a boil.
Reduce heat, cover and simmer for 10 minutes.
Remove lid and stir in rice and beans and bring back to a boil.
Then reduce heat and cook on low for 5 minutes or until rice is tender.
Top with sour cream and cheddar cheese.
To use as burrito filling reduce water by 1/2 cup.

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