Best Mexican Skillet Dinner Recipes

Easy Mexican Tvp Skillet Dinner image

Provided by Kimmer22

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 24

1 1/2 cups whole wheat macaroni
1 cup textured vegetable protein (TVP)
3 tablespoons dried onion flakes
2 tablespoons dried parsley flakes
1 tablespoon chili powder
1/2-1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon dried basil
1 pinch dried chili pepper flakes
1/2 teaspoon salt (optional, I don't usually add this)
1 tablespoon olive oil
1 cup onion, Chopped
1 cup red pepper, Chopped
1 cup green pepper, Chopped
1 cup mushroom, Chopped
1 -3 garlic clove, minced (l like loads of garlic)
1 (28 ounce) can tomatoes (I prefer stewed)
2 cups water (beef or chicken or vegetable) or 2 cups broth (beef or chicken or vegetable)
1 cup frozen peas or 1 cup frozen corn
2 -5 dashes hot sauce (optional) or 1 tablespoon jalapeno, chopped (optional)
2 cups Baby Spinach
1/2 cup fresh cilantro, chopped (corriander)
1 cup salsa
1 cup cheese, Grated (optional)

Steps:

Combine the first 10 ingredients (dry ingredients), (This can be done ahead of time for use at a later date and store in an air-tight jar or plastic bag.).
To prepare, sauté onion, mushrooms, garlic, and red and green peppers in olive oil for 5 minutes in a large skillet or saucepan. Add tomatoes with juice and broth or water, crushing the tomatoes, and bring to a boil.
Stir in Macaroni and TVP dry mix to skillet.
Simmer, covered, for 10 minutes, stirring occasionally to prevent sticking.
Mix in frozen peas or corn, hot sauce, spinach and cilantro and cook for another 5 minutes, or until macaroni is tender.
Mix in the Salsa and sprinkle with Cheese.

Nutrition Facts : Calories 209.2, Fat 3.6, SaturatedFat 0.6, Sodium 516.8, Carbohydrate 40.5, Fiber 8.1, Sugar 10.2, Protein 8.9

Mexican Chicken Skillet Dinner image

Provided by Vicki in CT

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup flour
3/4 teaspoon seasoning salt
1 lb boneless skinless chicken breast, cubed
2 tablespoons vegetable oil
29 ounces canned tomatoes, diced and undrained
1 1/4 ounces taco seasoning mix
1 cup celery, thinly sliced
1 small onion, chopped
2 1/4 ounces ripe olives
1 cup long grain rice, uncooked
1 cup water
2 ounces cheddar cheese, shredded

Steps:

Combine flour and seasoned salt in Ziploc bag. Add chicken. Seal and shake to coat chicken.
Brown chicken in large skillet in oil over medium high heat. Add remaining ingredients, except cheese, and bring to a boil.
Cover, reduce heat and simmer 25 minutes until rice is tender and liquid is absorbed.
Serve with sprinkled cheddar cheese.

Nutrition Facts : Calories 504.6, Fat 15.4, SaturatedFat 4.6, Cholesterol 80.7, Sodium 596.5, Carbohydrate 54.7, Fiber 3.9, Sugar 6.6, Protein 36

Mexican Skillet Dinner image

Provided by Robin Duffie

Number Of Ingredients 10

1 small onion, chopped
1 medium green pepper, chopped
1 lb ground beef or ground turkey
salt, pepper and chili powder to taste
1 can(s) (14 oz) diced tomatoes, undrained
1 can(s) (14 oz) kernel corn or mexican corn, undrained
1 c salsa
1 pkg taco seasoning mix
1 c hot water
2 c mexican or taco blend cheese, shredded (more if you like lots of cheese)

Steps:

1. In a large skillet, sautee the onions and green pepper until soft. Add the ground meat, season with the salt, pepper and chili powder and continue cooking until the ground beef is well cooked.
2. Drain off any grease and sprinkle the taco seasoning packet over the meat mixture. Add the diced tomatoes, kernel corn , salsa (more than ½ cup can be added if desired) and water. Stir until the taco seasoning is well mixed and simmer until desired thickness.
3. Serve over rice, topped with the cheese or top with the cheese and serve with nacho chips.

Mexican Skillet Dinner image

Provided by dicentra

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9