Skillet Tacos Recipes

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat; add turkey, onion and green pepper. Cook until vegetables are tender and turkey is no longer pink. , Stir in the tomato sauce, macaroni, water and picante sauce. Bring to a boil. Reduce heat; cover and simmer until macaroni is tender, 10-15 minutes. , Divide between 2 plates; top with cheese, tortilla chips and avocado. Serve with lettuce and sour cream if desired.

Steps:

• Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, red pepper and poblano and cook until softened, about 5 minutes. Add the ground turkey and cook, breaking apart with the back of a wooden spoon, until no pink remains, about 10 minutes. Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir to combine. Add the fire-roasted tomatoes, corn and black beans and bring to a simmer, then reduce the heat to low and simmer until the liquid has reduced slightly, about 10 minutes.
• Sprinkle the cheese over the top of the skillet, then cover and turn the heat off. Let sit for a few minutes for the cheese to melt from the residual heat.
• Serve right from the skillet with garnishes of avocado, scallions and cilantro and with tortilla chips alongside.

Steps:

• Heat a large skillet over medium heat; cook and stir beef and onion until beef is browned, about 5 minutes. Drain. Stir tomatoes, water, rice, and taco seasoning into beef mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender, about 25 minutes. Top with Mexican cheese blend and lettuce before serving.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the corn, tortillas, taco sauce and 1 cup cheese; heat through. Sprinkle with remaining cheese. Serve with pepper sauce if desired.

Steps:

• Heat a large nonstick skillet over medium heat. Cook ground beef, crumbling as it cooks, until browned, about 8 minutes. Drain liquid from pan. Add water and taco seasoning to beef.
• Cook rice according to package directions. Add cooked rice to beef mixture; stir in corn. Increase heat and bring to a boil. Simmer until liquid is absorbed, about 7 minutes, stirring constantly. Remove pan from heat.
• Sprinkle in the cheese and mix to incorporate. Top with green onions if desired. Serve with tortilla chips.

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, chilies and garlic powder; cook until heated through., In a small bowl, combine the sour cream, cumin and chili powder; spread over beef mixture. Top with tomato, olives and green pepper. Sprinkle with cheese. Serve with tortilla chips or taco shells, lettuce and salsa.

Steps:

• Heat the olive oil in a large cast-iron skillet over medium heat. Add the garlic and light green and white scallions and quickly saute, taking care not to burn the garlic, for 2 minutes. Stir in the green chiles and chili powder and cook for 1 minute. Stir in the roasted veggies, black beans, spinach and corn. Season with salt and pepper and add the salsa. Increase the heat to medium-high and let cook until the spinach and corn thaw and the sauce gently simmers, 10 to 12 minutes. Add 1/4 cup water if necessary, to thin out the sauce.
• Top with the cheese, then cover and let cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnish. Serve from the skillet with the tortillas.

Steps:

• Heat a large nonstick skillet over medium-high heat. Add the ground turkey to the skillet and season with the chili powder, cumin and some salt and pepper. Cook, breaking up the meat with the back of a spoon, until browned, about 5 minutes. Add the beans, salsa, chipotle chile and adobo sauce to the skillet and cook, stirring often, until warmed through and slightly thickened, about 5 minutes more.
• Meanwhile, lightly char the tortillas over an open flame. Set aside wrapped in a clean kitchen towel to steam.
• Spoon the turkey mixture onto the tortillas and serve with diced tomato, avocado, radishes, queso fresco, cilantro leaves, lime wedges and sour cream.