Best Tex Mex Skillet Recipes

TEX-MEX SKILLET CHICKEN AND RICE

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

SUNNY'S TEX-MEX CHILI MAC SKILLET

Steps:

• Preheat the oven or a grill to 375 degrees F.
• Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
• Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.

TEX-MEX SKILLET FRIED RICE

Steps:

• In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown. Drain; return to skillet. Stir in taco seasoning mix and water; heat to simmering over medium heat. Cook 1 to 3 minutes, stirring occasionally, until thickened. Transfer to large bowl, and set aside; carefully wipe out skillet.
• Add oil to skillet; heat over medium-high heat. Add onions, bell pepper, frozen corn and salt. Cook 7 to 10 minutes, stirring frequently, until vegetables are tender and beginning to brown on edges.
• Add rice and green chiles; cook 4 to 6 minutes, stirring frequently to break up rice, until heated through. Stir in beef mixture; cook 1 to 2 minutes longer to heat through.
• Remove from heat. Top with cheese; cover and let stand 1 to 3 minutes or until cheese melts.
• Top with remaining ingredients.

SKILLET TEX-MEX CORNBREAD STUFFING

Steps:

• 1. Preheat one Frigidaire Gallery® Double Wall Oven to 425°F. In a large bowl, whisk together the cornmeal, baking powder, baking soda, chili powder, and salt. In a medium bowl, whisk together the buttermilk, butter, creamed corn, and eggs. Set aside. 2. In an 11-inch heavy ovenproof skillet, heat 2 tablespoons oil over medium-high heat on a Frigidaire Gallery® Induction Cooktop. Add the onion and peppers and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer to the bowl with the cornmeal mixture and toss to evenly coat. Wipe the skillet clean. 3. Stir the buttermilk mixture into the cornmeal mixture and fold just until evenly moistened. Heat the remaining tablespoon oil in the same skillet over high heat. Pour in the batter, spread evenly, and transfer to the oven. 4. Bake until a toothpick inserted in the center comes out clean and the edges are brown, about 20 minutes. Cut the mixture into 1-inch chunks in the skillet, then use a fork to mix and toss the creamy cornbread into a fluffy stuffing. Serve hot.
• Weeknight Tips: -To serve as cornbread, bake for 25 to 30 minutes or until the top of the bread bounces back slightly when you gently press the top with a fingertip. Cut into wedges to serve warm. -To turn the stuffing into a one-dish meal, fold in beans or chunks of chicken or sausage. -Leftover stuffing can be formed into patties and pan-fried in a little oil on a Frigidaire Gallery® Induction Cooktop until crisp on both sides.

TEX-MEX SKILLET CHICKEN

Steps:

• Combine chicken, cumin and salt tossing to coat.
• Heat oil in a large skillet over medium high heat.
• Add onion, bell pepper and garlic, saute for 2 minutes.
• Add chicken, saute stirring constantly, until chicken is no longer pink.
• Stir in rice, picante sauce and broth, mixing well.
• Bring mixture to a boil.
• cover and remove from heat.
• Let stand 10 minutes or until all liquid is absorbed Sprinkle with cheese.
• Cover and let stand another 10 minutes.
• sprinkle with tomatoes& olives.
• Service with a dollop of sour cream.

PC TEX-MEX CHICKEN & RICE SKILLET

Steps:

• add 1 tsp of the oil to a 12 inch skillet; heat over medium high heath 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 mintues or until carmelized on one side. Remove corn from skillet; set aside.
• As corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix in a large bowl. Add chicken to skiller. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside.
• Add remaning 1 tbsp oil to skillet. Add rice; stir until well coated with oul. Add broth and salsa; bring to a simmer over medium-high heath. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed.
• To serve spoon chicken over rice mixture in skiller, spinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.

SKINNY TEX-MEX CHICKEN SKILLET

Steps:

• Sprinkle chicken with seasoning. Heat oil over medium-high heat in a very large skillet. Add chicken; reduce heat to medium. Cook and stir about 2 minutes or until chicken is browned on all sides. Add chopped sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes more or until crisp-tender.
• Add salsa, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through and chicken is no longer pink.
• Serve with warm tortillas or rice or inside red peppers. (To heat tortillas, wrap in paper towels; microwave on high [100%] power for 30 seconds.) Sprinkle with cilantro, if desired.

DAN'S FAVORITE TEX MEX SKILLET DINNER

Steps:

• Cook first 3 ingredients in a large skillet over medium high heat, stirring until beef crumbles and is no longer pink; drain.
• Stir in tomato and green chilies, water, rice, seasoning mix and salt.
• Cook covered, over medium heat for 15 minutes, stirring occasionally.
• Uncover and cook 15 more minutes, then remove from heat.
• Sprinkle lettuce, onions, tomato, avocado, olives and cheese over hamburger mixture.
• Stand tortilla chips around edge of skillet; serve with chips and salsa.

TEX-MEX SKILLET CHICKEN

Steps:

• 1. Combine chicken, cumin and salt, tossing to coat; set aside.
• 2. Heat oil in a 10-inch skillet over medium-high heat. Add onion, bell pepper and garlic; saute for 2 minutes.
• 3. Add chicken; saute, stirring constantly, for 3 minutes or until chicken is no longer pink.
• 4. Stir in rice, picante sauce and broth, mixing well.
• 5. Bring mixture to a boil; cover.
• 6. Remove from heat; let stand for 10 minutes or until all liquid is absorbed.
• 7. Sprinkle with cheese; cover and let stand for 10 minutes.
• 8. Sprinkle with tomato and olives; serve with additional picante sauce.

TEX-MEX TACO PASTA SKILLET

Steps:

• Brown meat with peppers and onions in large nonstick skillet.
• Stir in water, taco seasoning mix and tomatoes; bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 10 to 12 min. or until macaroni is tender, stirring occasionally and adding corn after 5 min. Remove from heat.
• Top with cheese; cover. Let stand 2 min. or until melted. Sprinkle with cilantro.

TEX-MEX SKILLET

Steps:

• Heat oil in large skillet on medium heat. Add vegetables; cook 3 to 5 min. or until crisp-tender, stirring frequently. Add crushed chips and dressing; mix lightly.
• Stir in eggs; cook 5 min. or until set, stirring occasionally.
• Add cheese; cook and stir 1 min. or until melted. Remove from heat; top with salsa.