I have a craving for spicy Mexican food sometimes, but making it healthier is always challenge. I adapted this recipe from a dinner kit and found it to be the perfect solution for my cravings. However, this recipe is adaptable for different appetites! So keep this in the rotation on busy nights, changing this or that to make it perfect for your family 🙂 [Variations noted below]
Basic Ingredients for Easy Mexican Skillet
- 1-2 cups cooked ground chicken or turkey
- 2-4 tbsp of Taco Seasoning
- 1 cup vegetable medley (corn, black beans, red/green pepper, yellow onion)
- 1 cup of Salsa (not chunky)
- 1-2 cups of cooked red, or mixed quinoa
- 1-2 toppings of choice: tortilla strips, chips, sour cream, avocado
Basic Instructions for Easy Mexican Skillet
You simply cook/prep all the components individually, and then start throwing them into a skillet while on the stove starting with the protein and veggies first, then add salsa and quinoa last. Once done cooking through, top with the cheese, and place under the broiler for a few minutes. Serve in individual dipping bowls with chips, or in the middle of the table still in the skillet with tortillas. Top with Sour Cream or Avocado or both 🙂 Easy street! If dieting, I don’t recommend more than 1/4-1/2 cup, as the calories add up quickly! Try having a salad as a side dish 🙂
Vegetable Medley Instructions
This vegetable medley is perfect for making in bulk. You can store in the the fridge for a few days and add it to any protein or as a base for a salsa/salad mix.
In a skillet, cook together a can of corn, black beans, 1 (or more) small diced tomato, 1 diced medium yellow onion, 1 dice red pepper, and 1 diced green pepper. Cook in oil until soft, or until desired “char”.
Vegetarian- Swap the chicken or turkey for summer squash, not only is this a great option for vegetarians, but is ideal for calorie restricted diets
Corn Free- skip the can of corn from the vegetable medley, serve with flour tortillas or rice crackers instead
Gluten Free- use your favorite gluten free chips, and make sure your salsa & seasonings are gluten free.
Diary Free- skip the toppings
Arbonne 30 days- skip the corn, diary and chips!
Left overs? try it with…
- over iceberg lettuce and add ranch dressing for a small salad
- a fried egg as a version of Huevos Rancheros
- a burrito wrap as a Burrito or Quesadilla
Also, I like to give the kids a little side dish with extra cheese, avocado or chips for them to continue to top off their bowls and keep happy 😉