Skillet Taco Supreme Food

SKILLET TACO BAKE

Steps:

• Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, red pepper and poblano and cook until softened, about 5 minutes. Add the ground turkey and cook, breaking apart with the back of a wooden spoon, until no pink remains, about 10 minutes. Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir to combine. Add the fire-roasted tomatoes, corn and black beans and bring to a simmer, then reduce the heat to low and simmer until the liquid has reduced slightly, about 10 minutes.
• Sprinkle the cheese over the top of the skillet, then cover and turn the heat off. Let sit for a few minutes for the cheese to melt from the residual heat.
• Serve right from the skillet with garnishes of avocado, scallions and cilantro and with tortilla chips alongside.

QUICK AND EASY DINNER NACHOS SUPREME

Steps:

• Cook the beef and taco seasoning in a 10-inch skillet until the beef is well browned, stirring often to separate meat. Pour off any fat.
• Stir the soup, water and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the rice is tender.
• Top with the salsa, cheese and lettuce. Serve with the tortilla chips for dipping.
• Serving Suggestion: Serve with carrot and celery sticks. For dessert serve chunky applesauce sprinkled with cinnamon.

SKILLET TACO SUPREME

Steps:

• Using a large skillet, cook the cubed pork over medium-high heat for 8-10 minutes in olive oil, until browned and partially cooked.
• Add refried beans, green chiles, and salsa, stirring until blended. Cook until mixture reaches a near boil, then lower heat and simmer, stirring frequently to keep pork from sticking to the skillet.
• Check the pork for doneness in 6-10 minutes(there should be no pink in the center of the cubed meat).
• Remove from heat. Add tomatoes, chips and cheese, in that order. Cover just long enough to melt the cheese. Top with sour cream, lettuce and olives. Serve immediately.

LIGHTER TACO SKILLET

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the ground turkey to the skillet and season with the chili powder, cumin and some salt and pepper. Cook, breaking up the meat with the back of a spoon, until browned, about 5 minutes. Add the beans, salsa, chipotle chile and adobo sauce to the skillet and cook, stirring often, until warmed through and slightly thickened, about 5 minutes more.
• Meanwhile, lightly char the tortillas over an open flame. Set aside wrapped in a clean kitchen towel to steam.
• Spoon the turkey mixture onto the tortillas and serve with diced tomato, avocado, radishes, queso fresco, cilantro leaves, lime wedges and sour cream.

VELVEETA NACHO SUPREME SKILLET

Steps:

• Brown meat in large skillet; drain. Add water, Seasoning Mix and Pasta. Bring to boil. Reduce heat to medium-low; cover.
• Simmer 9 to 11 min. or until pasta is tender and most of the water is absorbed, stirring frequently. Remove from heat.
• Stir in VELVEETA Cheese Sauce and Salsa. Top skillet with crushed chips.

TACO SKILLET

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, chilies and garlic powder; cook until heated through., In a small bowl, combine the sour cream, cumin and chili powder; spread over beef mixture. Top with tomato, olives and green pepper. Sprinkle with cheese. Serve with tortilla chips or taco shells, lettuce and salsa.

EASY BEEF TACO SKILLET

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, tortillas, taco sauce and 1 cup cheese; heat through. Sprinkle with remaining cheese. Serve with pepper sauce if desired.

SKILLET STEAK SUPPER

Steps:

• Sprinkle steak with 1/4 teaspoon each salt and pepper. In a skillet, heat oil over medium-high heat; cook steak to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in wine; bring to a boil, stirring to loosen browned bits from pan. Stir in green onions, Worcestershire sauce, mustard and the remaining salt and pepper. Cut steak in half; serve with mushroom mixture.

TACO BELL STYLE CRUNCH WRAP SUPREME

Steps:

• In a large skillet over medium-high heat, brown the ground beef until halfway cooked. Use the spoon only to break the ground beef into chunks.
• Remove the semi-cooked meat from the skillet and add to a food processor. Pulse until the meat is a finely ground consistency. Drain the pan of the grease that has already cooked out of the meat.
• Add the meat back to the skillet and bring it to medium heat. Add the onion flakes, garlic powder, cornstarch, cumin, paprika, chili powder, salt, cayenne powder and sugar.
• Cook for two minutes, stirring to evenly distribute the add-ins and then pour the water over the meat. Simmer uncovered until the meat is cooked through (10 minutes).
• While meat is simmering, transfer eight to ten tbsp (depends on how much cheese sauce you want) of salsa con queso cheese dip into a bowl. Quickly zap in the microwave until it is liquid hot. Keep warm.
• When ready to serve, lay out one flour tortilla and add a spoonful of the meat mixture to the center then top with a similar size spoonful of cheese dip. Top the meat and cheese mixture with a tostada shell and plop down one tablespoon of sour cream on top.
• Add some of the tomatoes and shredded lettuce over the sour cream and then, working counter clockwise, fold the edges of the flour tortilla up over the meat, cheese, tostada, tomato, and lettuce pile. Continue to fold until it is completely wrapped and in the shape of a hexagon.
• Heat another medium skillet over high heat and grease with some cooking spray. Fry the flour tortilla on each side until it gets a nice golden brown crust (1-2 minutes per side). While one is frying, make another wrap. Serve with a copycat Taco Bell Sauce, like red sauce, fire sauce or green sauce.