Sunday Sup: Taco Skillet

My family loves a big pan of nacho glop in the winter. It’s warm and heavy and so satisfying on that primordial level. But it’s summer. And it’s HOT. So I attempted to remake the dish in a lighter manner, while keeping the idea intact. The kiddo said I failed. The hubs liked it.

Summer Taco Skillet

Chop one red onion and one red bell pepper. Saute over low in the fat of your choice, I used Olive Oil, until soft.

Add one pound ground meat; beef, turkey, chicken, pork. Add a healthy dose of taco seasoning. (Paprika, cumin, and garlic will also work.)

Cook until browned. Add one can fire roasted diced tomatoes and one drained and rinsed can of black beans.

Stir Stir Stir until warm.

I served this with sour cream, guacamole, jalapeño jack cheese, and plantain chips. There’s no guac in the pic because I am super picky about what I put guac on, I serve it for the hubs.

 

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