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Beef Skillet Dinner
Ingredients:
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
1-3 fresh jalapeño chilies, minced
1 1/2 pounds lean ground beef
2 large tomatoes, diced
1 24-ounce jar/can Pinto Beans, drained
1 4-ounce can chopped mild green chilies
Salt, to taste
1 cup (4 ounces), shredded jack cheese
2 tablespoons chopped fresh cilantro, optional
3 tablespoons Flour tortillas or corn bread
2 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
1-3 fresh jalapeño chilies, minced
1 1/2 pounds lean ground beef
2 large tomatoes, diced
1 24-ounce jar/can Pinto Beans, drained
1 4-ounce can chopped mild green chilies
Salt, to taste
1 cup (4 ounces), shredded jack cheese
2 tablespoons chopped fresh cilantro, optional
3 tablespoons Flour tortillas or corn bread
Directions:
Heat the oil in a heavy skillet. Stir in the onion, garlic and jalapeños. Sauté, stirring, until the onion is tender.
Crumble in the beef and cook, stirring occasionally, until all of the red is gone. Stir in the tomatoes and cook for 5 minutes. Add the beans and mild green chilies. Reduce the heat and simmer just until the beans are hot through.
Season with salt to taste. Sprinkle the cheese over the top of the skillet and continue to simmer until all of the cheese is melted. Serve spooned over warmed flour tortillas of squares of freshly baked corn bread.
Makes 6 Servings
Prep Time: 15 min
Cook Time: 10 min
Heat the oil in a heavy skillet. Stir in the onion, garlic and jalapeños. Sauté, stirring, until the onion is tender.
Crumble in the beef and cook, stirring occasionally, until all of the red is gone. Stir in the tomatoes and cook for 5 minutes. Add the beans and mild green chilies. Reduce the heat and simmer just until the beans are hot through.
Season with salt to taste. Sprinkle the cheese over the top of the skillet and continue to simmer until all of the cheese is melted. Serve spooned over warmed flour tortillas of squares of freshly baked corn bread.
Makes 6 Servings
Prep Time: 15 min
Cook Time: 10 min
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