Southwestern Skillet Dinner
Flavorful, Southwestern-style ground beef and vegetable filling served in warm flour tortillas—also called soft tacos or burritos.
1 cup chunky, home-style salsa
2 teaspoons cornstarch
8 (8-inch) flour tortillas
1 tablespoon vegetable oil
1 medium green bell pepper, cut into thin strips
1 cup frozen whole kernel corn, thawed or 1 (11-ounce) can whole kernel corn, drained
3 green onions, bias-sliced into 1-inch pieces
1 pound lean ground beef
10 cherry tomatoes, halved
1 cup shredded cheddar cheese or pepper Jack cheese
Minced cilantro leaves (optional)
- For sauce, in a small bowl stir together the salsa and cornstarch. Set aside.
- Wrap tortillas in foil and bake in a 350°F (175°C) oven about 10 minutes or until warm. (Or, just before serving, microwave tortillas, covered, on 100% power-HIGH-about 1 minute or until warm.)
- Meanwhile, add oil to a large skillet. Preheat over medium-high heat. Stir-fry bell pepper, corn, and green onions in hot oil about 2 to 3 minutes or until bell pepper is crisp-tender. Remove from skillet.
- Crumble beef into skillet. Cook, stirring occasionally, until browned. Drain fat. Push meat from center of skillet.
- Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Return the cooked vegetables to skillet. Stir all ingredients together to coat. Stir in the tomatoes; reduce heat. Cover and cook about 1 minute or until heat through.
- Serve immediately with warm tortillas. Sprinkle individual servings with cheese and chopped cilantro, if desired.
Makes 4 servings.