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.
Course Main Course
Cuisine Mexican
Keyword Beef, Peppers
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 6cups (250 ml / 250 g (1 cup / 8 oz ) servings
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 ¼ 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.
Stir.
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.