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September 14, 2015

Skillet Mexican Pie

I always make this, delicious, spicy Skillet Mexican Pie when pressed for time - on the table in less than 30 minutes !

Skillet Mexican Pie is ideal for a busy week night dinner and is ready in under 30 minutes, which is totally my kind of dish.

As I have mentioned so many times before, we are not really into hot foods, a little spicy, yes, but I like to taste my food as well. On occasion, I do add in a finely chopped up chili or two, but that would only be when my future son-in-law is home for dinner.

Now that is one guy who could seriously eat {and enjoy!} spicy, hot foods and the more chilies, the better for him - with a dash of Sriracha or Tabasco Sauce as well.

I always make this, delicious, spicy Skillet Mexican Pie when pressed for time - on the table in less than 30 minutes !

This recipe can easily be doubled, or even tripled for larger families and would work great if you use a large wok or one of those large electric pans.

Best of all is you can serve directly from the skillet, placed on a trivet on the dining table. I think it always looks way more appetizing than when I dish up in the kitchen and everyone gets a ready to eat plate. It sort of takes the whole look of the final dish away.

I also always have an extra dish filled with more Corn Chips on the side and have found that each and every one of my family adds a little more to their plates when eating.  We are not big fans of Nacho Chips, which I have to admit we do enjoy with certain kinds of dips, just not with a dish like this Mexican Pie. If you prefer Nacho Chips, go for it, use that instead of the Corn Chips as I did.

A dish with some additional grated Cheddar is also great to serve with the Pie !


Skillet Mexican Pie



4 Servings

INGREDIENTS:

1 TB Vegetable Oil
500g Lean Ground Beef
1 1/4 cups Frozen Corn, defrosted
1 can (410g) Mexican-Style Tomatoes
1 can (410g) Tomato Puree
1 TB Sugar
1 Sachet Taco Seasoning
1 cup Cheddar Cheese, grated
2 cups Corn Chips

Cilantro, to garnish {optional}

DIRECTIONS:

1.) Heat the Oil in a large skillet - cook the Beef and drain if necessary.
2.) Add the Corn, Tomatoes, Tomato Puree, Sugar and Taco Seasoning - mix well, reduce heat and simmer, uncovered for 20 minutes, stirring occasionally - remove from heat.
3.) Stir in, or sprinkle the Cheddar over - arrange the Corn Chips around the edges of the skillet - garnish with Cilantro {if using}.
Serve immediately with a crusty dinner roll and a small crunchy salad.

I always make this, delicious, spicy Skillet Mexican Pie when pressed for time - on the table in less than 30 minutes !

4 comments:

  1. You know me Linda, these are at the top of menu this week!!! OH YUM!

    ReplyDelete
  2. This looks so quick and easy ... and you know Mexican flavors will get me every time!

    ReplyDelete
  3. This looks delish! Thanks for sharing your recipe on Thriving Thursdays link party

    ReplyDelete
  4. Yum! This looks so good and is such a great idea. I love that my kids will think they are eating dip for dinner. Thanks so much for linking this to the Weekend Potluck.
    https://sunflowersupperclub.com/apple-scones-with-maple-glaze-the-weekend-potluck-188/

    ReplyDelete

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