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Nov 15, 2018







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 Cheesy Taco Skillet

Recipe courtesy  of Delish
 
1 tablespoon vegetable oil
1 red bell pepper, chopped
1/4 cup sliced green onions, plus more for garnish
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
Kosher salt
1 pound ground beef (or turkey, shredded chicken or extra veggies)
1 15-ounce can diced tomatoes
1 cup black beans
1 tablespoon hot sauce
1 cup shredded Monterey jack
1 cup shredded cheddar
 
In a large skillet over medium-high heat, heat oil. Add bell pepper and green onions and cook until tender, about 5 minutes. Add garlic and cook until fragrant. Add chili powder and cumin and stir until combined, then season with salt. Add meat (or extra veggies) and cook until no longer pink (or tender), 5 minutes more. Add diced tomatoes and black beans and stir until combined. Stir in hot sauce, Monterey jack, and cheddar (if not reserving for individual helpings). Cover with a lid and let melt, 2 minutes, then garnish with green onions and serve.




Cheesy taco skillet


09/12/18



 I’ve been on something of a taco kick lately, and I have been searching my new town for great little places to find the delicious fare. Unfortunately, my bank account isn’t as in love with eating at new restaurants as I am, and I had to look for a recipe that would hit all the elements I love about tacos without breaking the bank — an effort helped by working with what was in my pantry. 

This recipe for a cheesy taco skillet was just what I needed. It had the crunch, the spice and the cheese, plus the hearty beans and chunky tomatoes that I love to add to all tacos. It proved pantry- and wallet-friendly, and most importantly it was delicious. In fact, after trying this recipe, I may eschew all other tacos (homemade or otherwise) in favor of this dish. 
I made a few tweaks to this recipe based on what I had in my pantry. Namely, I used minced onions while preparing the dish instead of garnishing with sliced green ones; I used shredded chicken instead of ground beef; and I reserved the cheese for individual helpings instead of melting it over the whole dish. While I love cheese unabashedly, my husband could take it or leave it, which means most of the time I leave heavy helpings of cheese off a dish and put it on my own plate instead. 
Omitting the cheese and putting it on each serving helped the dish seem fresh each time I reheated it. I went back for seconds the night I made this, plus had it for lunch for the next two days — there’s no shame in my taco game. 
Not surprisingly, my entire family said they prefer this recipe to any of the quick-fix taco seasoning packets that I’ve used in the past. And with how simple this recipe was, and how quickly it came together, it’s a recipe that will be a part of our family dinners for the foreseeable future. 
— Lauren Mifsud 





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