Tex Mex Skillet
Today in the kitchen we’re dabbling in some American-Hispanic fusion! This Tex Mex Skillet is the easy, filling dish you’ve been looking for. Our recipe makes two servings; so, not only do you have dinner for tonight, but you’ve also got lunch for tomorrow! Doubling up on recipes you love is a surefire way to make staying on track easier.
In our recipe, we used beef as our lean ground meat option, but this one is also great with buffalo or turkey breast, too. For our chopped vegetables, we opted for zucchini, yellow squash, and red bell peppers. Radishes, green bell peppers, green onions, mushrooms, and even jalapenos if you want to kick the heat up a notch are all also great vegetable options here.
Our recipe below is written for 2 servings for convenience, but you can easily adapt this recipe to feed 4 or make 4 servings at a time! The cooking instructions are the same whether you are cooking for 2 or for 4. Keep in mind you may need a larger skillet to cook your ingredients in or you'll need to cook in multiple batches. Ingredients for 4 can be found at the bottom of this recipe!
Lastly, here are some other preparation tips and serving ideas!
- Don’t overcook the squash or it will become very soggy. Once it’s fork tender, it’s done!
- If you don’t want as strong of a “taco seasoning” flavor, decrease from 1 TBSP to 2 tsp, divided.
- Sprinkle chopped green onion on top as a garnish
- Top with sliced avocado (MRC clients, this would count as a healthy fat serving)
- If you like both beans and corn, then you could do 1/4 cup of each
- You can easily double or triple this recipe - just keep in mind that you may need to extend cooking times slightly and use a larger skillet
Ingredients:
- 5-7 oz lean ground meat*
- 1-1.5 oz cheese, shredded*
- 1-1.5 oz nonfat, plain Greek Yogurt*
- 8 oz chopped vegetables
- 5 oz Pomi tomato sauce
- 3 oz tomato, chopped
- 1/2 C. black beans or corn
- 1 TBSP low-sodium taco seasoning, divided
*MRC Clients: refer to your menu for exact protein serving sizes. This recipe uses 1 1/4 servings lean ground meat, 1/2 serving hard cheese, and 1/4 serving nonfat Greek yogurt.
Instructions:
- In a small bowl, combine Pomi tomato sauce and chopped tomatoes with 1 tsp taco seasoning. Set aside to marinate for 10-30 minutes.
- Heat a skillet over medium heat, spray with cooking spray, and cook ground meat. Drain away and discard fat. Add chopped vegetables, marinated tomatoes & sauce, beans/corn, and remaining taco seasoning. Give it a stir, cover, and simmer on medium for 5-7 minutes, until chopped veggies are tender, but not overdone.
- Stir in the Greek yogurt, top with the shredded cheese, and put the lid back on to simmer again until the cheese has melted, approximate 2 minutes. Divide among two bowls and enjoy!
Makes 2 Servings | Serving Size: ½ recipe | One Serving Replaces: 1 protein, 1 vegetable, 1 carbohydrate
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Making this recipe for more than two? Here's ingredients sized up to feed four! Follow the same instruction steps as above, and split your cooked skillet equally among 4 bowls instead of 2!
Ingredients for 4:
- 10-14 oz. lean ground meat*
- 2-3 oz. cheese, shredded*
- 2-3 oz. nonfat, plain Greek yogurt
- 16 oz. chopped vegetables
- 10 oz. Pomi tomato sauce
- 6 oz. tomatoes, chopped
- 1 C. black beans or corn, drained and rinsed
- 2 TBSP low-sodium taco seasoning, divided
*MRC Clients: refer to your menu for exact protein serving sizes. This variation uses 2 1/2 servings lean ground meat, 1 serving hard cheese, and 1/2 serving nonfat Greek yogurt.
