Mexican Taco Skillet

Ever wonder what to do with those last 8 corn tortillas sitting in your fridge or pantry? They’re small, so they can’t be the “main ingredient” in my dinner, but they can be a filler. So let’s make something delicious with what we have on hand. (*checks the fridge for ingredients)

This recipe is great, because it’s so fast too!!! #20minutemeal

Mexican Taco Skillet

1 lb. lean ground beef or ground turkey, or ground chicken (USE WHAT YOU HAVE)

1 can drained, black beans

1 can Rotel with juices

1 tsp. each cumin, smoked paprika, Kosher salt

1/2 tsp. garlic

Leftover corn tortillas ( I used 8)

Toppings:

3 green onions, diced

Sliced black olives

Guac or avocado

Fresh diced tomatoes

Shredded cheese

Serve with shredded romaine lettuce or rice

In a medium skillet over medium high heat, cook and brown your meat, breaking into smaller pieces. Once the meat is almost cooked, add the seasonings, black beans and Rotel. Bring to a simmer. Cut your tortillas into 1″ pieces. Add the tortillas, stir to combine and simmer for 3-4 minutes. Remove from the heat and top with your choice of toppings. Use what you have, always.

Happy dinnertime! xo