Mexican Ground Beef Quinoa Skillet Food

MEXICAN GROUND BEEF AND POTATO SKILLET

Steps:

• Heat oil in a large skillet over high heat. Add potatoes and cook until brown and crispy, stirring only as needed to prevent sticking, 8 to 10 minutes. Remove potatoes from the skillet and keep warm.
• Place beef, carrots, onion, bell pepper, jalapeno, cumin, chili powder, garlic powder, salt, oregano, paprika, and black pepper into the same skillet. Cook until beef is browned and crumbly, 7 to 8 minutes. Stir in corn, tomatoes, and salsa. Cook for 3 to 4 minutes. Stir in cooked potatoes. Top with Cheddar cheese, cover, and reduce heat to medium. Cook until cheese melts, about 1 minute.

MEXICAN QUINOA

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir quinoa and onion in the hot oil until onion is translucent, about 5 minutes. Add garlic and jalapeno pepper to quinoa mixture and cook until garlic is fragrant and slightly softened, 1 or 2 more minutes.
• Mix undrained can of diced tomatoes with green chiles, taco seasoning mix, and chicken broth into quinoa mixture. Bring to a boil, reduce heat to medium-low, and simmer until liquid has been absorbed, 15 to 20 minutes. Stir in cilantro.

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.

MEXICAN GROUND BEEF QUINOA SKILLET

Steps:

• Brown ground beef and onion and drain excess fat.
• Rinse quinoa.
• Add tomatoes, chilies, quinoa, water and spices to ground beef and simmer, uncovered, for about 25 minutes.
• If water evaporates, cover pan for remainder of cooking time.

MEXICAN BEEF SKILLET

Steps:

• Brown ground beef with chopped onion in a large skillet.
• Add beans, rice, water and salsa.
• Cover and let simmer over medium low heat for 20 minute until heated through.
• Top with cheese and let cheese melt.
• Top with sour cream if desired and serve with tortilla chips or corn chips.

MEXICAN BOCA-QUINOA SKILLET RECIPE

Steps:

• Cook BOCA Crumbles in large nonstick skillet on medium heat 5 min., stirring occasionally.
• Add quinoa, dry seasonings and water; mix well. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 15 min. or until quinoa is tender, stirring occasionally.
• Stir in corn and salsa; cook 5 min. or until heated through, stirring frequently. Remove from heat.
• Top with remaining ingredients.

MEXICAN SKILLET

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.

MEXICAN GROUND BEEF STEW

Steps:

• Stew: cook beef.
• add all ingredients to large pot.
• simmer on low for 2 hours.
• serve in individual bowls with cheese and tortilla strips on top.
• Tortilla strips: slice tortillas in thin strips and fry in oil.