Tex-Mex Skillet Supper
A rather clever and unique feature of this recipe is that the flour tortillas take on the role of 'noodles' in this pantry skillet meal.
1 pound lean ground pork
2 cloves minced garlic
1 (12-ounce) can kernel corn, drained
1 (16-ounce) can black beans, drained and rinsed
1 (12-ounce) jar salsa
1/2 cup water
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
1/4 teaspoon salt (optional)
6 (6-inch) flour tortillas, cut in half and then into 1-inch strips
1 cup shredded cheddar cheese
- In large skillet, cook pork and garlic over medium-high heat until pork is lightly browned. Drain off any fat.
- Stir in remaining ingredients except cheese; bring to a boil, lower heat, cover and simmer for 10 to 12 minutes.
- Uncover, top with cheese and cook 2 minutes more until cheese is melted.
- Serve topped with with sour cream and chopped green onions, if desired.
Makes 6 servings.
Recipe provided courtesy of Pork, Be Inspired®.