Taco Supper Skillet 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.

EASY TACO SKILLET

Steps:

• Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend and lettuce before serving.

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.

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.

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.