- 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
"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."