Quick Dinners: Taco Skillet

Get dinner on the table in under 15 minutes when you use the “dinner kit” instructions at the bottom of the recipe! This simple skillet casserole is easy to put together. Your school-age helpers should be able to assemble this entire meal on their own, with your supervision. Fun job: using kitchen shears to cut up the tortillas.

"Taco Skillet" by Barb Szyszkiewicz for Cook and Count
© 2017 Barb Szyszkiewicz. All rights reserved.

Taco Skillet

Makes 6 servings

1 lb. ground beef, browned and drained
1 can (8 oz.) tomato sauce
1 cup salsa
1/2 cup water
1 cup frozen corn
1 cup black beans, drained (red beans or pintos can be substituted)
5 8-inch flour tortillas, cut into 1″ pieces
1 cup shredded Cheddar-Jack cheese

Mix meat, tomato sauce, salsa, water, corn, beans, tortillas and about 1/4 of the cheese. Heat to a boil. Cover and cook over low heat 5 min. or until hot. Top with remaining cheese.

Serve with a green salad or sliced bell pepper strips.

DINNER KIT: Have the ground beef cooked and drained ahead of time. I brown 3 or 4 pounds at a time and freeze it in 2-cup bags; that amount is perfect for this recipe. Mix the ground beef with salsa, tomato sauce, water and 1/4 of the cheese. Refrigerate until needed. Also, cut up the tortillas ahead of time so they’re ready to add in. When it’s time to cook, just stir the tortillas into the meat mixture, cover and cook for 10 minutes. Add remaining cheese and serve.

"Taco Skillet" by Barb Szyszkiewicz for Cook and Count
© 2017 Barb Szyszkiewicz. All rights reserved.

Copyright 2017 Barb Szyszkiewicz for Cook and Count

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