Skillet Beef Tamales

Skillet Beef Tamales

  • Prepare: 10M
  • Cook: 20M
  • Total: 30M
Skillet Beef Tamales

Skillet Beef Tamales

Diets

  • Gluten free

Ingredients

  • Meat

    • 1 lb Ground beef, lean
  • Produce

    • 3/4 cup Corn, frozen
    • 1/3 cup Green pepper
  • Condiments

    • 2 cups Salsa
  • Baking & Spices

    • 1/3 cup Red pepper, sweet
  • Bread & Baked Goods

    • 6 Corn tortillas (6 inches
  • Dairy

    • 3/4 cup Cheddar cheese, reduced fat
    • 5 tbsp Sour cream, fat-free
  • Liquids

    • 2 tbsp Water
  • Time
  • Prepare: 10M
  • Cook: 20M
  • Total: 30M

Found on

Description

I found something similar to this years ago and have recently added my own spin. Here’s the outcome: an easy, cheesy meal your family cant get enough of. We dont have to tell them its healthy. —Deborah Williams, Peoria, Arizona

This was okay. I will make again but add olives and nacho cheese sauce and green onions.

Easy to make and very tasty!

Very quick and easy and filling!

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 didnt 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!

I have made this twice now. quick and easy.

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.

Ingredients

  • 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

Directions

  • Directions 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. Originally published as Skillet Beef Tamales in Light & Tasty February/March 2008, p15 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

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Title:

Skillet Beef Tamales

Descrition:

I found something similar to this years ago and have recently added my own spin. Here’s the outcome: an easy, cheesy meal your family can't get enough of. We don't have to tell them it's healthy. —Deborah Williams, Peoria, Arizona

Skillet Beef Tamales

  • Meat

    • 1 lb Ground beef, lean
  • Produce

    • 3/4 cup Corn, frozen
    • 1/3 cup Green pepper
  • Condiments

    • 2 cups Salsa
  • Baking & Spices

    • 1/3 cup Red pepper, sweet
  • Bread & Baked Goods

    • 6 Corn tortillas (6 inches
  • Dairy

    • 3/4 cup Cheddar cheese, reduced fat
    • 5 tbsp Sour cream, fat-free
  • Liquids

    • 2 tbsp Water

The first person this recipe

tasteofhome.com

tasteofhome.com

218 0

Found on tasteofhome.com

Taste of Home

Skillet Beef Tamales

I found something similar to this years ago and have recently added my own spin. Here’s the outcome: an easy, cheesy meal your family can't get enough of. We don't have to tell them it's healthy. —Deborah Williams, Peoria, Arizona