One-Pot Taco Skillet

I love to cook, I always have.  But I don’t always want to cook.  See the difference?  Some days I am out and about all day doing mom stuff and the last thing that I want to do is come home and make food.  (And don’t hate me for say this but in winter, sometimes I’m at the beach all day and I’m too sunned out to cook. Oh man I’m going to get hate mail for that).  I’m sure there’s way more of you out there, especially you moms who work.

I had a part-time job up until my daughter was born.  By that time we lived in Bolton, about 30 minutes north of Toronto.  I drove into the city with my son to my mom’s dropped him off, and took public transit into the heart of the city.  On a good day, this took only an hour and a half.  How many days are good days for traffic in Toronto? Not many.  Mostly, this trip took about two hours.

I was fortunate, sometimes my mom would hand me dinner when I picked up our son saying “There, now you don’t have to cook when you get home.” But of course, she had a life, and was watching a very active toddler all day for free, so some nights I (gasp) had to cook for myself.

There’s two  proteins I always have in the fridge and freezer: chicken and ground beef.  Either one can be concocted into a yummy weeknight meal under 30 minutes.  And while I didn’t have as many taco nights when I lived in Canada, we sure have a lot of them now.

This is by no means authentic Mexican.  Not even close.  You will never see ground beef for tacos on the menu here, it’s steak sliced, pork and chicken shredded, and so on.  But this is a kid-friendly meal that you can change up a million different way depending on what you like and what’s in your pantry.  I love chipotle so I’ll even throw a can of that in.  Also, we cannot buy taco seasoning here.  I guess to the locals it would just be called seasoning ha ha.  ANYWAY, you can omit all my seasonings and add some of your local taco seasoning if you want.

Try it the next time you’re tired but hungry and let me know how it turns out.

INGREDIENTS:

  • 1 lb ground beef
  • 1/2 onion, chopped
  • 1 bell pepper, chopped
  • 1 12 oz. can diced tomatoes
  • 1 cup frozen or canned corn
  • 1 TAB chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 tsp. oregano.
  • 1/2 tsp. paprika.
  • 1 1/2 tsp. cumin
  • 1 1/2 cups cheddar cheese (or monterrey jack or a mixture)
  • 4 green onions, chopped

In a large skillet, brown ground beef.  Add vegetables and cook a few minutes or until slightly softened.  Add canned tomatoes, seasonings, and any water needed to add more moisture if so desired (or even some tomato sauce).  Combine well and simmer for a few minutes.  Add cheese and stir until melted.  Turn off heat.  Add green onions to garnish.  Serve over lettuce, rice, or in tortillas.

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