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.
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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