My mom, who I love dearly, does not cook. She rarely prepared us dinner when my siblings and I were younger, but when she did it was one of her simple specialties: chicken and pasta, pancakes, sloppy Joes, or tacos. My favorite of her meals was tacos. The fragrant smell of taco seasoning filled the air and I could help her by grating the orange cheese. Tonight's quick fix dinner recipe is an ode to these childhood taco nights with a twist. Instead of piling the filling into taco shells the beef gets mixed with beans and tortillas for a casserole like dish. Whether you eat it alone, or use it to top a salad or tortilla chips, this is one scrumptious Tex-Mex skillet meal. You know you want the recipe so
1 lb. lean ground beef
1 pkg. (1-1/4 oz.) taco seasoning mix
1 can (19 oz.) kidney beans, drained, rinsed
1 cup Mexican style tomato salsa, either homemade or store bought
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch squares
1/2 cup cheddar cheese
1/2 cup pepper jack cheese
1/3 cup sour cream
1/3 cup chopped green onions (about 1 large)
- Brown meat in large nonstick skillet on medium-high heat; drain.
- Add seasoning mix, beans, salsa and water; stir. Bring to boil. Reduce heat to medium-low; simmer 5 min.
- Stir in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted, alternately slide skillet (if oven proof) under the broiler for a few minutes until cheese is bubbly, melted, and crisp.
- Top with sour cream and onions.