CHEESY TEX MEX SKILLET SUPPER

 

Tex Mex Skillet Supper / www.momskitchenhandbook.comLooking at the line-up of recipes on my Pinterest page recently, I realized I was a little light in the meat department. I enjoy beef (and certainly so does Mr. Mom’s Kitchen), although we don’t eat a lot of it around here.  When we do, I’m mindful of the quality I buy, the amount I use, and the cost. Beef has a pretty significant carbon footprint, something I wrote about a while back here. It can also be high in fat, particularly the less desireable saturated kind, and pricey, especially with higher quality options.

This recipe for Cheesy Tex Mex Skillet Supper epitomizes how I like to incorporate beef into my cooking. It’s inspired by Amanda Haas’ Mexican Skillet Casserole, which you can find here on Cooking Light.

My recipe calls for eight ounces of beef, which isn’t a lot for four to five servings, particularly when you consider a steakhouse might serve that, and then some, for a single portion. But that amount is what makes it affordable for me to use grass fed, organic ground beef, which can cost multiple times what you might pay for ordinary ground round. I “beefed” up my beef by working onions, zucchini, corn, and black beans into the mix, which not only extends the meat, but brings in extra nutrients: fiber in the beans, and all the good stuff that vegetables bring to the table.

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After adding the cheese to the top and letting it bubble under a broiler, set the skillet right on the table with warm corn tortillas and whatever other Tex Mex fixings you like: guacamole, sliced avocado, tomatoes, chopped lettuce, shredded cabbage, and salsa are all fair game.

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.

  • 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

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 until melted and bubbly.

Serve immediately with warm corn tortillas.

Makes 4 to 5 servings.

Inspired by Mexican Skillet Casserole, Real Family Food, Amanda Haas, Oxmoor House, 2012

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8  Comments

Comments

  1. Corrie
    06.17.2013 at 8:11 AM #

    I love this idea ! I plan to use it and use a bit less meat in my other dishes too ! Thank you !

  2. ja
    06.17.2013 at 1:55 PM #

    What is the sauce that you refer to in the instructions? I don’t see sauce on the ingredient list. Thanks!

    • katiemorford
      06.19.2013 at 2:22 PM #

      Oops…it’s a typo. Glad you caught it. It was supposed to say “sauté, not sauce.” Thanks.

  3. Cynthia
    06.20.2013 at 8:37 AM #

    I made this last night – was an easy and quick prep and my gang gobbled it up quite appreciatively. A side of lightly cooked corn tortillas helped round out the meal. It is a great way to add an extra helping of veggies into a meal, and the amount of meat was more than sufficient. Thanks Katie, C

    • katiemorford
      06.20.2013 at 1:46 PM #

      Oh good…glad it went over so well!

  4. rachel
    06.24.2013 at 11:55 AM #

    I’m gonna try this tonight! I don’t see when to add the corn though. What are your thoughts?

    • katiemorford
      06.24.2013 at 12:19 PM #

      Thanks for catching that, Rachel. It goes in with the zucchini!

  5. elisha ;)
    06.26.2013 at 9:18 AM #

    This was so SO GOOD! Made a double batch of this the other night in a huge cast-iron skillet with 1 lb. turkey (because that’s what I had), and added 1 bell pepper that I needed to use up. MMMMMM…this is going into our regular rotation for sure! My husband called it “summer chili”…it has similar flavors/veggies to a chili recipe we often make from JoytheBaker, but less heavy and wintry. Between the two of us, we gobbled up that double batch in less than 24 hours. Thanks Katie!

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