Mexican Tortilla Skillet

Lee Harrelson

This Mexican-flavored dish, with its soft, chewy tortillas and meat, reminds me of enchiladas, but is much quicker to make. Once you've prepared this a time or two, you'll be able to put it together in 15 minutes flat. I serve it with taco chips for a little crunch, along with salsa and sour cream to make it easy for everyone to customize the heat of the dish to their own liking.

Yield: Serves 4 to 6
Total:
Recipe from Oxmoor House

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Recipe Time

Total: 25 Minutes


Ingredients

  • 1 pound ground beef
  • 1 clove garlic, minced
  • 1 packet store-bought or homemade taco seasoning mix
  • 6 burrito-size flour tortillas
  • 2 cups pureed canned or fresh tomatoes
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup salsa
  • 1 green bell pepper (optional), seeded and chopped

Preparation

  1. 1. Heat a large skillet over high heat until hot. Add ground beef, garlic, and taco seasoning. Cook until beef is browned, breaking it into small pieces with the side of a spoon and mixing everything together.
  2. 2. While beef is browning, slice tortillas into 1-inch squares. A pizza cutter or scissors works well for this.
  3. 3. Add tomatoes, salsa, and cut-up tortillas to skillet and cook for 5 minutes over medium heat. If it seems dry, you can add a little water. Once this is heated through, sprinkle cheese over top and cover for a few minutes. Once cheese is melted, it is ready to serve. Sprinkle with chopped green pepper (if using) for a little color, crunch, and a healthy dose of vitamin C.

    Note: Don't ask me why, but very often the price of the tortillas sold in the Hispanic foods section of a supermarket is lower than that of the tortillas sold in the refrigerator case of the very same supermarket. Check it out at your store.
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