Traverse City Record-Eagle

Archive: Thursday

September 5, 2013

Recipe of the Week: Mexican-style skillet

Today’s recipe comes from Cheryl Gross, of Frankfort. She says the recipe can be adjusted to take a variety of forms, including a vegetarian option. And it can be on the table in less than an hour if you use leftover rice.

Mexican-style skillet

1 T. olive oil

1/2 c. chopped onion

1 large tomato, diced or one 14-oz. can diced tomatoes

1 14-oz. can refried beans

1 c. cooked rice (1/2 c. raw)

3 T. salsa

1 c. frozen corn

In a medium skillet over medium heat, heat the oil and add the onion. Cook the onion until it begins to soften. Add the tomatoes and cook for three minutes. Add the refried beans, cooked rice and salsa. Stir and heat through. Add the frozen corn five minutes before serving.

Serve with flour tortillas for pushers or corn chips with a green vegetable or fruit salad.

Additions and adjustments:

n Sprinkle grated Colby-Jack or cheddar cheese on the dish to serve

n Add a dollop of sour cream garnish to serve

n Add 1/2 c. diced red or green pepper to the onion during saute

n Add 1/2 to 1 c. leftover cooked pork at the end or sauté 1/2 lb. pork tenderloin or boneless pork chop in thin slices or small chunks with the onions and proceed with the recipe

n Add 1/2 to 1 c. leftover cooked chicken at the end or sauté 1/2 lb. chicken in thin slices or small chunks with the onion and proceed with the recipe

n Replace the refried beans with canned pinto or black turtle beans, rough mash the beans with the onion and tomato and proceed with the rest of the recipe

n Add more salsa and hot sauce to taste

Do you have a favorite recipe to share? Please send to the Record-Eagle Food section at 120 W. Front, Traverse City, MI 49685, or fax to 946-8632.

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