Speedy Mexican Beef Skillet

 

 

It is that time of the day again.  Time to run around like a crazy mad man.  Time to yell at the refrigerator for not having anything in it.  Time to scream at the cupboard for not being able to find anything in it.  Time to make dinner.

Speedy Mexican Beef Skillet comes from the Pillsbury publication “Hamburger”.  It is a versatile compilation of all things ground beef.  Including make-ahead meals and 12 things to do with pre-seasoned meat.  Of course there are pictures of every recipe which is a huge plus in my book.  The Pillsbury cookbook collection are great to have if you need a recipe at a moments notice.  Or in my case dinner time.

Just a few notes about this recipe.  It serves 5 generously.  If you would like you could serve it with cornbread or a small salad or if you are desperate, canned green beans.   Another note, I substituted ground turkey for the beef.  I should probably change the title of the recipe but it doesn’t matter,  Speedy Mexican Turkey Skillet doesn’t have the same vibe.  Serve with a few crushed chips on top and you have a quick, easy meal that seriously only takes 20 minutes to make!  Thank-you Mr. Refrigerator and Mrs. Cupboard!

Enjoy!

Speedy Mexican Beef (er, turkey) Skillet

 

1 pound lean ground beef (or 1 pound ground turkey)

1 small onion, chopped

1 garlic clove, minced

1 (103/4 ounce) can condensed cream of mushroom soup

1 (4-5 ounce) can chopped green chilies

1 (10 ounce) can enchilada sauce ( you make this hot or medium or mild)

2 cups tortilla chips, broken slightly

4 ounces (1 cup) shredded Cheddar cheese

2 tablespoons chopped fresh cilantro, if desired

 

1.  In a large skillet, cook ground meat, onion and garlic over medium-high heat until beef is thoroughly cooked, stirring frequently.  Drain (if you are using ground turkey it is not necessary to drain the meat).

 

 

2.  Stir in soup, chilies, enchilada sauce and chips.  Reduce heat to medium; cook and stir 3 to 4 minutes or until heated and bubbly.

 

 

3.  Sprinkle with cheese.  Cover with foil and cook an additional 2 to 3 minutes or until cheese is melted.  Sprinkle with cilantro if desired.