Mexican Skillet Calories

To make a Mexican skillet, brown the meat in a pan, then add chopped vegetables, seasonings, and any beans or corn. Stir in tomato or a little liquid and cook until the meat is done and the vegetables are tender.

Not as a single named classic dish. A Mexican skillet is usually a modern one-pan recipe that borrows flavors and ingredients associated with Mexican or Tex-Mex cooking, so its exact ingredients vary from one recipe to another.

Ground beef is a common choice for a Mexican skillet because it browns quickly and mixes easily with the vegetables and beans. Chicken also works well; for a meat-free version, use extra beans or another hearty vegetable.

Serve a Mexican skillet with warm tortillas, rice, or a simple salad. Toppings such as avocado, fresh cilantro, lime, or sour cream add freshness and contrast with the savory, spiced filling.

Yes, you can make a Mexican skillet without beans. Add more vegetables, corn, or meat to keep it substantial, or serve it with rice or tortillas. If a recipe includes liquid for the beans, reduce it slightly.

Cook a Mexican skillet uncovered and let excess liquid evaporate before serving. Drain canned beans and corn well, and avoid adding too much tomato or broth; if vegetables release water, simmer the mixture a little longer.

Yes, a Mexican skillet works well for meal prep because its cooked ingredients reheat easily. Cool it promptly, store it covered in the refrigerator, and reheat only the portion you plan to eat until it is hot throughout.

Yes, a Mexican skillet can be frozen after it has cooled. Pack it in airtight, meal-sized containers, thaw it in the refrigerator, and reheat it thoroughly; vegetables may be softer after thawing than when freshly cooked.

Make a Mexican skillet milder by leaving out fresh hot peppers and using less chili powder or hot sauce. Keep the savory flavor with cumin, paprika, garlic, and mild bell peppers, then let diners add heat at the table.