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.
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
Make this, delicious, spicy Skillet Mexican Pie when pressed for time - on the table in less than 30 minutes
- 1 TB Vegetable Oil
- 450 g Lean Ground Beef ( 1 pound )
- 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)
Heat the Oil in a large skillet – cook the Beef and drain if necessary
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
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.
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