Tex Mex Skillet Food

TEX-MEX SKILLET CHICKEN AND RICE

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

TEX MEX CHICKEN SKILLET

Steps:

• Preheat your oven to 400 degrees f.
• In a small container, whisk seasonings together to create a dry rub.
• Rub the chicken breasts really well with your dry seasonings mix on all sides.
• Heat oil in a large, oven safe skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes per side, or until golden-brown. Set aside and cover to keep warm.
• In that same skillet add the onions, and sauté until they soften, about 4 minutes.
• Stir in the beans, corn, diced tomatoes with juice, chilies, lime juice, zest, and smoked paprika. Reduce the heat and simmer the sauce for a couple of minutes. Season with a pinch of sea salt and pepper, then return the chicken back to the pan and nestle into the sauce.
• Sprinkle with shredded cheese and transfer to the preheated oven. Bake for about 15 minutes, or until bubbly and chicken is fully cooked through.
• Garnish with cilantro and serve with lime wedges.
• Serve with cauliflower rice or cooked brown rice if desired.
• Enjoy!

SUNNY'S TEX-MEX CHILI MAC SKILLET

Steps:

• Preheat the oven or a grill to 375 degrees F.
• Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
• Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.

TEX-MEX TACO PASTA SKILLET

Steps:

• Brown meat with peppers and onions in large nonstick skillet.
• Stir in water, taco seasoning mix and tomatoes; bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 10 to 12 min. or until macaroni is tender, stirring occasionally and adding corn after 5 min. Remove from heat.
• Top with cheese; cover. Let stand 2 min. or until melted. Sprinkle with cilantro.

TEX MEX CHICKEN SKILLET

Steps:

• Season to taste throughout cooking.
• boil Chicken and remmove meat from bone.
• heat oil in a large heavy skillet (med-med hi).
• chop and add veggies and cook until tender (about five minutes).
• add chicken and brown.
• add salsa (i had a dash of tostitos medium salsa left over that i threw in) and rotel including juice and fill the can a little less than half and add if the mix needs more moisture.
• simmer for at least 20 minutes.
• wrap in a tortilla and enjoy!

TEX-MEX SKILLET CHICKEN

Steps:

• Combine chicken, cumin and salt tossing to coat.
• Heat oil in a large skillet over medium high heat.
• Add onion, bell pepper and garlic, saute for 2 minutes.
• Add chicken, saute stirring constantly, until chicken is no longer pink.
• Stir in rice, picante sauce and broth, mixing well.
• Bring mixture to a boil.
• cover and remove from heat.
• Let stand 10 minutes or until all liquid is absorbed Sprinkle with cheese.
• Cover and let stand another 10 minutes.
• sprinkle with tomatoes& olives.
• Service with a dollop of sour cream.

TEX-MEX SKILLET

Steps:

• Heat oil in large skillet on medium heat. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add crushed chips and dressing; mix lightly.
• Stir in eggs; cook 5 min. or until set, stirring occasionally.
• Add cheese; cook and stir 1 min. or until melted. Remove from heat; top with salsa.

TEX-MEX SKILLET DINNER

Steps:

• Heat oil in a large skillet over medium-high heat; saute onion, peppers, and garlic, stirring frequently, about 3 - 4 minutes, remove to a small bowl and set aside.
• Add ground beef to the same skillet, breaking it into pieces, and saute until no longer pink; drain off excess fat if desired; add chili powder, (or chili seasoning mix), and reserved sauteed vegetables; stir well to combine.
• Add V8 juice (or tomato juice if using), undrained kidney beans, oregano, cumin, salt, and rice; stir well and bring to a boil. Lower heat to maintain a simmer, cover and simmer for about 25 minutes, until rice is cooked. (check half way through making sure mixture is not sticking, add a little water if necessary).
• Stir in corn and olives; cover and cook for 5 more minutes.
• Sprinkle cheese on top and cover just until the cheese is melted.
• NOTE: This recipe is very forgiving, it's hard to mess it up. I usually adjust the seasonings according to how much ground beef I am using, You can add more or less spices to suit your taste, substitute black beans for kidney beans. more onion, less peppers, a jalapeno, etc -- Just make sure you add enough juice to cook the rice (you may want to check after about 10 - 15 minutes and, if needed add some more juice or water). The above measurements work well for 1 pound of ground beef. I tend to use the larger measure of spices, (sometimes more), it just depends on your taste. It makes a great filling for burritos.

DAN'S FAVORITE TEX MEX SKILLET DINNER

Steps:

• Cook first 3 ingredients in a large skillet over medium high heat, stirring until beef crumbles and is no longer pink; drain.
• Stir in tomato and green chilies, water, rice, seasoning mix and salt.
• Cook covered, over medium heat for 15 minutes, stirring occasionally.
• Uncover and cook 15 more minutes, then remove from heat.
• Sprinkle lettuce, onions, tomato, avocado, olives and cheese over hamburger mixture.
• Stand tortilla chips around edge of skillet; serve with chips and salsa.