One-pot Southwestern skillet

Here’s another one-pot consternation – my favorite kind of meal. Not usually does it make purify adult faster, though it’s also easier to put together in my opinion. You can make this Tex-Mex plate with roughly anything we have around a house, and if we don’t have it all, a reduction are sincerely inexpensive.

This recipe calls for a bruise of gaunt belligerent beef, though of march we can use belligerent bison, turkey, chicken, lamb and even belligerent pork, nonetheless it has a tiny some-more fat in it.

And given we’ve all substantially got some leftover beef from a holidays (turkey, primary rib, ham), we could use a bruise of that. Just make certain it’s shredded flattering small, or put it in your food processor and clout it so that it’s tighten to a hardness of belligerent meat.

I like this recipe since it has veggies in it. If we don’t feel like eating veggies, or if we wish to dope your kids into eating some-more veggies, try this plate since there’s a accumulation of vegetables in it, and they are all flavored with a delicious Southwestern flavor.

You can offer this on a own, with a side of tortilla chips or pita chips, or in a tortilla like a burrito or taco. Since we adore this kind of things for breakfast, we brew a bit of it with scrambled eggs and it unequivocally powers my day.

Southwestern skillet


1 bruise gaunt belligerent meat

1 T olive oil

1 onion, diced (about a cup)

2-4 garlic cloves, minced or grated (less if we don’t like garlic as most as we do)

1 bell pepper, diced, with ribs and seeds removed

1 zucchini, peeled, sliced, cut a slices into quarters

1 yellow squashed, diced a same approach as a zucchini

About 3 cups or 3 handfuls of uninformed spinach, baby kale, open brew or other dim greens

1 can of Ro-Tel tomatoes with immature chilis (or a 14.5 oz. can of petite diced tomatoes and a tiny can of diced immature chilis)

Taco seasoning


¼ t any of salt, pepper, belligerent cumin, chili powder, paprika, oregano

NOTE: You can use a whole parcel of taco seasoning from a grocery store though it’s installed with salt. It’s elementary to make your possess for this recipe. As we make this recipe, ambience it, and supplement some-more seasonings if we prefer. It competence need some-more chili if we like it hotter, some-more paprika if we like it smokier and some-more salt or some-more cumin.

1 to 1 ½ c shredded cheese like cheddar, Monterey Jack, Pepper Jack or a reduction of all

Chopped immature onions and uninformed cilantro for garnish


In a vast skillet, feverishness a olive oil on middle high heat. Add a peppers and onion and sauté for about 5 mins until they turn soft. Add a garlic and one bruise of belligerent or finely shredded meat. Cook on medium-low feverishness until a beef is browned. Drain any additional fat.

Add a canned chilis and tomatoes along with a zucchini and yellow squash. Add your seasonings. Stir to brew well. Be certain there is adequate glass from a tomatoes so a spices all brew in to a beef and veggies. If we need some-more liquid, supplement adult to 2 tablespoons of water.

Let a reduction cook on low for about 10 minutes, to alleviate a squash.

Add a tender greens. Stir well, and a greens will “wilt.” Cover a reduction with cheese. If required we competence wish to cover your vessel only until a cheese melts, maybe about 5 minutes.

Serve on a own, or over baked brownish-red rice, on a tortilla, with chips, or total with scrambled eggs. Garnish with onions and cilantro to your liking.

Every other week, self-proclaimed foodie Terri Chance will share her experiments with healthy cooking. If we have ideas for her exam kitchen, email her during

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