SOUTHWESTERN SKILLET RECIPES

SOUTHWEST SKILLET RECIPE: HOW TO MAKE IT

Southwest Skillet Recipe: How to Make It image

I was born and raised on a farm and still live on one with my husband and kids. We build up hearty appetites, and this Mexican-style dish always pleases.—Becky Paxton, Afton, Iowa

Provided by Taste of Home

Categories Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound ground beef
3/4 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup uncooked instant rice
1/2 cup water
3 tablespoons chopped green pepper
1-1/2 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 cup corn chips
3/4 cup shredded cheddar cheese

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, rice, water, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Remove from the heat. Sprinkle with corn chips and cheese. Cover and let stand for 3 minutes or until cheese is melted.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

SOUTHWESTERN VEGGIE SKILLET RECIPE | ALLRECIPES

Southwestern Veggie Skillet Recipe | Allrecipes image

This vegetable side dish is a great alternative to beans when the main dish has a south-of-the-border flair! I have made this with canned ingredients, but the fresh ingredients taste much better!

Provided by Bibi

Categories Side Dish Vegetables Corn

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
½ onion, sliced into rings
1 zucchini, cut into 1/4-inch slices
1 yellow squash, cut into 1/4-inch slices
1 ear corn, kernels cut from cob
4 roma (plum) tomatoes, peeled and chopped
1 clove garlic, minced
1 teaspoon ground cumin
salt and ground black pepper to taste
¼ cup chopped fresh cilantro, or more to taste
½ lime

Steps:

Heat olive oil in a large skillet over medium heat; cook and stir onion in hot oil until tender, 5 to 10 minutes. Stir zucchini and yellow squash into onion; cook until slightly tender, about 3 minutes. Add corn; cook for 1 minute.
Stir tomatoes and garlic into onion mixture; cook and stir until heated through, about 3 minutes. Season with cumin, salt, and pepper. Cook to desired doneness, 5 to 10 more minutes. Sprinkle in cilantro; stir until wilted. Remove from heat and squeeze lime over mixture.

Nutrition Facts : Calories 60.3 calories, CarbohydrateContent 9 g, FatContent 2.7 g, FiberContent 2.1 g, ProteinContent 1.9 g, SaturatedFatContent 0.4 g, SodiumContent 35.2 mg, SugarContent 3.6 g

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