Recipe by Amanda
"Easy recipe that uses only one pan. This recipe can be made for under $10!"
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1 (14.5 ounce) can
1 (1 ounce) package
shredded Mexican cheese blend
I used one box mexican rice in place of plain converted rice and equal amounts V-8 tomato juice instead of water. I also used a homemade taco seasoning. I served this with additional taco-type toppings (chopped tomato, sliced olives, chopped red bell pepper, sour cream, salsa, crushed Doritoes) and we made taco bowls. Nice, quick ECONOMICAL dinner. This would make a good filling for mexican stuffed peppers.
It was easy, and the kids enjoyed it. When I do this again, I would add a bit more onion, some bell pepper and garlic while the meat is cooking. It's a good base to start from, maybe some green chiles, corn, olives? Versatile and easy to adapt to what you have on hand. Exactly as written...it's begging to be spiced up.
We really liked this dish. Simple and delish! I didn't change a thing!
Great recipe. I wanted something good AND easy and this was the perfect recipe.
1 3/4 cup was enough water given the amount of juice on the brand of diced tomatoes I used. After tasting, I added a small can of green chilies, My husband and I enjoyed it like this and our teenage son liked it spooned into hard taco shells and then topped with the lettuce and cheese.
Good, frugal skillet meal! I doubled the recipe, topped with lettuce, cheese, salsa, guacamole, and corn chips. Kids loved and hubby was pleased. Will definitely make this meal again!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Taco Skillet
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 223
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