This is one of the most versatile recipes that I have. You can make it as a casserole (try topping it with your favorite cornbread mix and baking until golden brown.) You can also use it as a filling for tortillas, as a topping for taco salads, or as a hearty dip. Two jalapeños make it nicely spicy. I've also swapped out the ground meat for ground turkey breast and would highly recommend that. Enjoy.
• Mexican Skillet Casserole •
1 Pound Lean Ground Beef (or ground turkey)
1 Medium Onion, chopped
1 Clove Garlic, minced
1 14 1/2 ounce Can Mexican-style Stewed Tomatoes, undrained
-or- 1 can Mexican style Rotel
1 15 ounce Can Black Beans, rinsed and drained
1 8 ounce Can Tomato Sauce
1/2 Cup Frozen Corn, (can corn is fine)
1 4 ounce Can Green Chili's, Chopped
1 small Can Sliced Olives
2 Pickled Jalapeno's, sliced (optional)
2 Teaspoons Chili Power
1 Teaspoon Cumin
Salt and Pepper to taste
1 Cup Mexican Cheese Blend
Cook beef and onion in large oven proof skillet until beef is done. Add remaining ingredients and blend well, taste for seasonings and adjust. Bake for 20 - 30 minutes. Top with Cheese blend and bake for an additional 5 minutes for cheese to melt.
Serving Suggestions:
Serve with or over Corn Bread
Top with shredded Mexican, Cheddar, or Monterey Jack Cheese
Top with Sour Cream
Serve as topping for Taco Salad
Serve in Tortilla's as a Mexican Wrap
Serve with or over Tortilla Chips
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