Taco skillet is a very calorie and salt-wise meal that can be thrown together in minutes on a week night.
Serve on a bed of rice, covered with shredded lettuce, hot sauce, low-fat cottage cheese or sour cream, etc.
It’s a great way mid-week to make a quick meal from ingredients you have in your food storage. And all things considered, it can be a pretty good buy calorie-wise for what you get — just 315 calories per saving.
(To be clear, this is a “Cooking with Canning you have already done” recipe. This is not a recipe for canning. )
This recipe uses:
Yield: 4 servings
Cooking time: 20 minutes
Taco skillet is a very calorie and salt-wise meal that can be thrown together in minutes on a week night using a few items from your home-canning pantry shelf.
- 1 half-litre jar home-canned ground beef (or pork. 1 pint jar)
- 1 half-litre jar home-canned peppers (1 pint jar. Optional)
- 40 g SOS mix (1/3 cup / 1.5 oz)
- 1 half-litre jar home-canned tomato sauce (1 pint jar)
- 1 quarter-litre jar home-canned salsa (half-pint / 1 cup / 8 oz)
- 6 flour tortillas ( or 8 x corn tortillas. Either 15 to 20 cm / 6 to 8 inches)
- 125 g cheese (grated. A cheese such as cheddar, etc. Low-fat if desired. 4 oz / 1 cup)
Open the jar of ground meat and put into a microwave-safe bowl or jug.
Put in microwave, zap on high for 1 minute to free up the broth.
Empty into a sieve to drain.
Add to the sieve the jar of peppers (if using) in order to drain it as well.
Rest sieve with contents aside for a minute on a plate or something like that.
Measure out 300 ml ( 1 1/4 cups / 10 oz) of the drained liquid and put into a frying pan (top up with tap water if you need in order, to reach the required amount.)
Whisk or stir in the SOS mix until dissolved.
Add the meat (and pepper if using), tomato sauce, and salsa.
Chop the tortillas into 2 to 3 cm (1 inch) pieces, add to frying pan, stir.
Bring to a boil, then lower to a simmer uncovered.
Simmer for about 15 to 25 minutes, or until tortilla pieces are soft. Stir a few times to prevent sticking.
- Instead of bell peppers, you can use any kind and heat of peppers you have home canned. Or, omit;
- Yes, the salsa can be a green salsa — it won’t affect the colour adversely.
- This is rib-sticking, but unless your family likes really plain, you are probably going to want to jazz it up.
- How much flavour it has will depend on the salsa. You could also add a teaspoon each of ground cumin, ground coriander, chili powder, etc. A few splashes of a mild hot sauce can help to wake it up, as can some lemon or lime juice.
- The texture can also be quite “gooey.” Serving it with shredded iceberg lettuce on top (or other fresh veg such as chopped tomato, etc) can help to add some interest. If you have no fresh veg, adding in a jar of home-canned mushrooms might also do the trick of giving the texture some interest.
- You could also make this using home-canned ground pork.
Proctor, Debra G. and Ellen Serfustini. Soup or Sauce (SOS) Mix. Utah State Extension Service. 30 March 2011, v 4.8. Page 12.
Modifications: changed store-bought ingredients to home-canned; added the peppers.
Made using home-canned no-added salt tomato sauce, a home-canned low-sodium salsa, and low-fat cheddar.
Per 250 ml / 250 g (1 cup / 8 oz )
- 315 calories, 303 mg sodium
* Nutrition info provided by https://caloriecount.about.com