Taco Skillet Sauce Recipe

30Minute Loaded Taco Skillet Lexi's Clean Kitchen

WEBJan 10, 2021 · Instructions. Heat oil in a large 12" skillet over medium heat. Once hot, add garlic and cook for 1 minute. Add in zucchini, carrots, …

Rating: 5/5(17)
1. Heat oil in a large 12″ skillet over medium heat. Once hot, add garlic and cook for 1 minute.
2. Add in zucchini, carrots, peppers, and onion and let cook for 5-7 minutes, until veggies begin to soften.
3. Add in turkey, chili powder, paprika, garlic, salt, and pepper and cook until no pink remains.
4. Add in tomatoes, green chiles, and black beans and mix to combine. Reduce heat to a simmer for 5 minutes. Add in spinach and mix until wilted. Taste and adjust seasoning as desired.

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Taco Skillet with Rice The Seasoned Mom

WEBApr 2, 2021 · Bring the mixture to a boil, stir in the rice, cover the pan, and cook over low heat for about 15 minutes. Remove the pan from the …

Rating: 5/5(1)
1. Preheat the oven to 425° F.
2. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. When the oil shimmers, add the ground beef and onion. Cook, breaking up the meat as it cooks, until the beef is no longer pink, about 5-7 minutes. Drain off fat. Add the garlic, chili powder, smoked paprika, cumin, salt, oregano and cayenne; cook for 1 minute. Stir in the taco sauce, water and diced tomatoes with their juices. Bring to a boil; stir in the rice. Cover and reduce the heat to low. Cook the rice (covered) for 15-17 minutes, stirring occasionally so that the rice doesn't stick to the pan. The rice will be starting to get tender at this point, but it will still be a bit hard.
3. Remove from the heat and stir in the lime juice and corn. Sprinkle with cheese and add the crushed tortilla chips on top. Transfer the skillet to the oven and bake, uncovered, for 8-10 minutes, or just until the rice is tender and the cheese is melted.

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