Oh the joys of one pot cooking - I've discussed it here before! This one messied up a few more dishes simply with prep (and the fact I added a wee bit more zucchini then called for an had to get a bigger skillet....)
Tex Mex Skillet Supper (click here to see the recipe in it's original form)
Tex Mex Skillet Supper (click here to see the recipe in it's original form)
TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
- 1 tablespoon extra-virgin olive oil
- 1 large yellow or red onion, finely chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground chili powder
- Pinch red chili flakes
- 2 large cloves garlic, minced
- 1/2 pound ground beef
- 2 medium zucchini, cut into large dice
- 1 cup uncooked corn kernels (fresh off the cob or frozen)
- 1 tablespoon tomato paste
- 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
- 1 tablespoon tomato paste
- Juice of 1 medium lemon
- 1 teaspoon salt
- 3 ounces grated sharp Cheddar cheese
- Corn tortillas for serving
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
- 1 tablespoon extra-virgin olive oil
- 1 large yellow or red onion, finely chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground chili powder
- Pinch red chili flakes
- 2 large cloves garlic, minced
- 1/2 pound ground beef
- 2 medium zucchini, cut into large dice
- 1 cup uncooked corn kernels (fresh off the cob or frozen)
- 1 tablespoon tomato paste
- 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
- 1 tablespoon tomato paste
- Juice of 1 medium lemon
- 1 teaspoon salt
- 3 ounces grated sharp Cheddar cheese
- Corn tortillas for serving
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
- 1 tablespoon extra-virgin olive oil
- 1 large yellow or red onion, finely chopped
- 2 teaspoons ground chili powder
- 2 large cloves garlic, minced
- 1/2 pound ground beef
- 2 medium zucchini, cut into large dice
- 1 cup frozen corn kernels
- 1 tablespoon tomato paste
- 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce can)
- 1 tablespoon tomato paste
- Juice of 1 medium lemon
- 1 teaspoon salt
- 3 ounces grated sharp Cheddar cheese
- Corn tortillas for serving
Set your oven to broil.
Heat the oil in a 10-inch skillet
over medium heat. Add the onion, cumin, chili powder, and chili flakes and
saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another
minute. Add the ground beef and scramble until nearly cooked through (though
still slightly pink). Add the zucchini and corn. Saute until just barely
tender, but not soft. Remove from heat and stir in the black beans, tomato
paste, lemon juice, and salt. Taste and add more salt or additional chili
powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface
of the mixture and set under a broiler (I skipped the broiler part and simply put a lid on my pan until the cheese melted) until melted and bubbly.
Serve immediately with warm corn
tortillas.
Makes 4 to 5 servings.
First, I bought 2 zucchini and realized after I cut them up there were probably considered LARGE - so I used 1 1/2 by the time I realized it was A LOT of zucchini.... I also used a bit more tomato paste (probably because of too much zucchini). This could have used more heat - to her credit the original recipe call for cumin & red chili flakes. Since I didn't have those we just used hot sauce on the finished product. Also, (probably because of the zucchini again) this made probably 8 servings...and I didn't even notice the meat. Meaning this would work as a vegetarian option too!
This was yummy - and a great way to use all the zucchini coming into the garden!
TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpufv
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
- 1 tablespoon extra-virgin olive oil
- 1 large yellow or red onion, finely chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground chili powder
- Pinch red chili flakes
- 2 large cloves garlic, minced
- 1/2 pound ground beef
- 2 medium zucchini, cut into large dice
- 1 cup uncooked corn kernels (fresh off the cob or frozen)
- 1 tablespoon tomato paste
- 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
- 1 tablespoon tomato paste
- Juice of 1 medium lemon
- 1 teaspoon salt
- 3 ounces grated sharp Cheddar cheese
- Corn tortillas for serving
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpufv
TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
- 1 tablespoon extra-virgin olive oil
- 1 large yellow or red onion, finely chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground chili powder
- Pinch red chili flakes
- 2 large cloves garlic, minced
- 1/2 pound ground beef
- 2 medium zucchini, cut into large dice
- 1 cup uncooked corn kernels (fresh off the cob or frozen)
- 1 tablespoon tomato paste
- 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
- 1 tablespoon tomato paste
- Juice of 1 medium lemon
- 1 teaspoon salt
- 3 ounces grated sharp Cheddar cheese
- Corn tortillas for serving
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
- 1 tablespoon extra-virgin olive oil
- 1 large yellow or red onion, finely chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground chili powder
- Pinch red chili flakes
- 2 large cloves garlic, minced
- 1/2 pound ground beef
- 2 medium zucchini, cut into large dice
- 1 cup uncooked corn kernels (fresh off the cob or frozen)
- 1 tablespoon tomato paste
- 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
- 1 tablespoon tomato paste
- Juice of 1 medium lemon
- 1 teaspoon salt
- 3 ounces grated sharp Cheddar cheese
- Corn tortillas for serving
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
- 1 tablespoon extra-virgin olive oil
- 1 large yellow or red onion, finely chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground chili powder
- Pinch red chili flakes
- 2 large cloves garlic, minced
- 1/2 pound ground beef
- 2 medium zucchini, cut into large dice
- 1 cup uncooked corn kernels (fresh off the cob or frozen)
- 1 tablespoon tomato paste
- 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
- 1 tablespoon tomato paste
- Juice of 1 medium lemon
- 1 teaspoon salt
- 3 ounces grated sharp Cheddar cheese
- Corn tortillas for serving
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
TEX MEX SKILLET SUPPER
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
Serve with warm corn tortillas, and any accompiments you like: salsa, avocado, guacamole, sour cream or chili sauce. This can serve as a stand-alone supper, but adding a plate of crunchy crudite or salad on the side makes a nice counterpoint.
- 1 tablespoon extra-virgin olive oil
- 1 large yellow or red onion, finely chopped
- 1 teaspoon ground cumin
- 2 teaspoons ground chili powder
- Pinch red chili flakes
- 2 large cloves garlic, minced
- 1/2 pound ground beef
- 2 medium zucchini, cut into large dice
- 1 cup uncooked corn kernels (fresh off the cob or frozen)
- 1 tablespoon tomato paste
- 1 1/2 cups cooked black beans, drained (one 14 to 16 ounce box or can)
- 1 tablespoon tomato paste
- Juice of 1 medium lemon
- 1 teaspoon salt
- 3 ounces grated sharp Cheddar cheese
- Corn tortillas for serving
Heat the oil in a 10-inch skillet over medium heat. Add the onion, cumin, chili powder, and chili flakes and saute until nearly tender, 4 to 5 minutes. Add the garlic and saute another minute. Add the ground beef and scramble until nearly cooked through (though still slightly pink). Add the zucchini and corn. Saute until just barely tender, but not soft. Remove from heat and stir in the black beans, tomato paste, lemon juice, and salt. Taste and add more salt or additional chili powder or chili flakes to taste. Remove from heat.
Sprinkle the cheese over the surface of the mixture and set under a broiler until melted and bubbly.
Serve immediately with warm corn tortillas.
Makes 4 to 5 servings.
- See more at: http://www.momskitchenhandbook.com/uncategorized/cheesy-tex-mex-skillet-supper/#sthash.NE1ppZDP.dpuf
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