Mexican Skillet Supper Food

MEXICAN SKILLET SUPPER

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.

MEXICAN SKILLET CASSEROLE

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cook onions and garlic in oil 3 minutes, stirring occasionally, until tender. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
• Stir in chili powder, cumin and salt. Add cooked rice, beans and tomatoes; cook over medium heat 2 minutes, stirring occasionally, until thoroughly heated.
• Sprinkle with cheese. Cover; remove from heat. Let stand 1 minute or until cheese is melted. Garnish with cilantro.

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.

MEDITERRANEAN SKILLET SUPPER

Steps:

• Heat the oil in a large skillet. Add the cracked wheat and saute until toasty brown, about 2 to 3 minutes. Add the broth, cover and cook until the wheat is tender, about 20 minutes. If the wheat is tender but has not absorbed all of the water, remove the cover and cook for another few minutes, stirring occasionally until the excess moisture has evaporated. Add the sundried tomatoes and pesto; season to taste with salt and pepper. Add the chick peas, cover and cook for about 5 minutes or until the chick peas are heated through. Adjust seasoning. Serve with sour cream or plain yogurt as a topping.

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.

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.