- 1 pound lean ground beef (90% lean)
- 1/3 cup chopped sweet red pepper
- 1/3 cup chopped green pepper
- 2 cups salsa
- 3/4 cup frozen corn
- 2 tablespoons water
- 6 corn tortillas (6 inches), halved and cut into 1/2-inch strips
- 3/4 cup shredded reduced-fat cheddar cheese
- 5 tablespoons fat-free sour cream
- In a large nonstick skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in salsa, corn and water; bring to a boil.
Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream. Yield: 5 servings.
Reviews for Skillet Beef Tamales
"Good recipe that is so easy to prepare - a quickie! There are many similar recipes with so many more ingredients, but this one is a go to when you really don’t want to cook one night.."
"It didn't look the most appealing but it tasted awesome and was quick and easy to make, and good for you. Its a keeper for me."
"I could not get enough of this delicious, easy dish. Will make again SOON!"
"My husband and I loved this dish! We used flour tortillas instead of corn. We like our food a bit spicier, so we plan to add green chilies next time. Very easy to make and very delicious!"
"Very good. I will make this again."
"Versatile dish you can adjust to taste. I added some diced tomato and fresh cilantro to the top of this."
"So easy to make and my husband and I both loved it."
"A little food trivia...this dish is actually called chilaquiles, not tamales.Chilaquiles is a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole is poured over the crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with cream crema, shredded queso fresco, raw onion rings and avocado slices.The tamale is a Mesoamerican dish made of masa (a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.I make something similar to this recipe and it is delicious and a great way to use up older cracked or torn corn tortillas."
"I liked this very much. I used a smoky flavored salsa and onions and a bit of garlic for my personal taste but the basic was very good and easy to build on or flavor for your own taste!"
"Absolute favorite recipe... so easy and delish and it keeps really well! Love love LOVE"