Mexican Skillet Dinner

Robin Duffie


I started out making tacos one night but ended up making this skillet dinner. It has been quite versatile for me as you can change to suit your taste by adding black olives, chili peppers. etc or using as a dip with sour cream and tortilla chips. I have served it alone, with rice and even over noodles.

I live alone so I've never really measured how many it serves or the time to prepare but I'd guess it would serve four people and takes maybe 45 minutes depending on how long you want to simmer.

pinch tips: How to Butterfly Meat




1 small
onion, chopped
1 medium
green pepper, chopped
1 lb
ground beef or ground turkey
salt, pepper and chili powder to taste
1 can(s)
(14 oz) diced tomatoes, undrained
1 can(s)
(14 oz) kernel corn or mexican corn, undrained
1 c
1 pkg
taco seasoning mix
1 c
hot water
2 c
mexican or taco blend cheese, shredded (more if you like lots of cheese)

Directions Step-By-Step

In a large skillet, sautee the onions and green pepper until soft. Add the ground meat, season with the salt, pepper and chili powder and continue cooking until the ground beef is well cooked.
Drain off any grease and sprinkle the taco seasoning packet over the meat mixture. Add the diced tomatoes, kernel corn , salsa (more than ½ cup can be added if desired) and water. Stir until the taco seasoning is well mixed and simmer until desired thickness.
Serve over rice, topped with the cheese or top with the cheese and serve with nacho chips.

About this Recipe

Course/Dish: Other Snacks
Regional Style: Mexican
Other Tag: Quick & Easy