Best Mexican Skillet Recipes

SKILLET ELOTE (MEXICAN STREET CORN)

Steps:

• Whisk mayonnaise, lime juice, and chili powder together in a bowl until evenly combined. Set aside.
• Heat a large cast iron skillet over medium-high heat. Add corn and cook for 5 minutes without stirring. Toss around with a spatula and cook until corn has started to brown, about 3 minutes more. Remove from heat.
• Add reserved mayonnaise mixture and stir until evenly combined. Add cilantro and stir again. Transfer to serving plates and sprinkle cotija cheese over the top.

SKILLET MEXICAN STREET CORN

Steps:

• Heat a 14-inch skillet over medium-high heat. Add olive oil and swirl to coat the bottom of the skillet. Spread frozen corn evenly across the skillet; do not stir. Cook corn for approximately 8 minutes.
• Meanwhile, combine mayonnaise, sour cream, lime juice, cumin, paprika, chili powder, salt, and coriander in a large bowl. Set aside.
• Check the corn; it should be slightly charred. If not, allow to continue cooking for 4 more minutes (stirring is fine at this point.)
• Once corn is sufficiently browned/charred, transfer to the bowl with dressing and toss to coat. Add cotija cheese, red onion, and cilantro and mix until well combined. Serve immediately.

ONE SKILLET MEXICAN QUINOA

Steps:

• Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
• Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

LOADED MEXICAN CHICKEN AND POTATO SKILLET

Steps:

• In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add potatoes; cover and cook 12 to 15 minutes, stirring occasionally, until thoroughly heated (potatoes will not brown). Transfer to bowl; keep warm.
• In same skillet, heat remaining 1 tablespoon oil. Add chicken; cook 5 to 7 minutes, stirring occasionally, until no longer pink. Stir in potatoes and tomatoes; cook 2 to 3 minutes longer or until thoroughly heated. Sprinkle evenly with bacon pieces, 3 tablespoon of the onions and the cheese. Reduce heat to low; cover and cook 5 to 6 minutes longer or until cheese is melted.
• Meanwhile, in small bowl, stir sour cream and taco seasoning mix until well blended. Serve skillet dinner with sour cream mixture and remaining 1 tablespoon onions.

MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET

Steps:

• Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
• Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
• Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
• Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
• Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
• Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
• Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

MEXICAN ZUCCHINI SKILLET CASSEROLE

Steps:

• Heat a large skillet over medium heat. Add ground beef, onion, garlic, salt, and pepper. Cook and stir until beef is browned and crumbly, about 10 minutes.
• Add salsa and cumin to the skillet; reduce heat to low. Cover and simmer until flavors blend, about 5 minutes. Add zucchini and tomatoes. Cover and cook until zucchini is tender but not too soft, about 10 minutes more. Top with Cheddar cheese.

MEXICAN GROUND BEEF AND POTATO SKILLET

Steps:

• Heat oil in a large skillet over high heat. Add potatoes and cook until brown and crispy, stirring only as needed to prevent sticking, 8 to 10 minutes. Remove potatoes from the skillet and keep warm.
• Place beef, carrots, onion, bell pepper, jalapeno, cumin, chili powder, garlic powder, salt, oregano, paprika, and black pepper into the same skillet. Cook until beef is browned and crumbly, 7 to 8 minutes. Stir in corn, tomatoes, and salsa. Cook for 3 to 4 minutes. Stir in cooked potatoes. Top with Cheddar cheese, cover, and reduce heat to medium. Cook until cheese melts, about 1 minute.

MEXICAN SKILLET SUPPER

Steps:

• In a large skillet, cook beef, celery, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. , Set aside topping packet from the dinner mix for another use. Stir the contents of dinner mix seasoning packet, chili powder and water into beef mixture. Bring to a boil. Stir in noodles from dinner mix. Reduce heat; cover and simmer for 12-15 minutes or until noodles are tender. , Stir in the cheese, tomatoes and olives; heat through. Serve with sour cream if desired.

MEXICAN TURKEY SKILLET

Steps:

• In a large nonstick ovenproof skillet, cook turkey over medium heat until no longer pink; drain. Set turkey aside. In the same skillet, saute the zucchini and red pepper in oil until crisp-tender, about 2 minutes. , Stir in the turkey, rice, beans, tomatoes, tomato sauce, cumin, salt and pepper. Cover and bake at 350° for 30 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Garnish with avocado if desired.

MEXICAN SKILLET CASSEROLE

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cook onions and garlic in oil 3 minutes, stirring occasionally, until tender. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
• Stir in chili powder, cumin and salt. Add cooked rice, beans and tomatoes; cook over medium heat 2 minutes, stirring occasionally, until thoroughly heated.
• Sprinkle with cheese. Cover; remove from heat. Let stand 1 minute or until cheese is melted. Garnish with cilantro.

MEXICAN GROUND BEEF QUINOA SKILLET

Steps:

• Brown ground beef and onion and drain excess fat.
• Rinse quinoa.
• Add tomatoes, chilies, quinoa, water and spices to ground beef and simmer, uncovered, for about 25 minutes.
• If water evaporates, cover pan for remainder of cooking time.

SPICY CHEESY MEXICAN CHICKEN & PASTA SKILLET

Steps:

• Cook and stir chicken in large nonstick skillet on medium-high heat 3 min. or until lightly browned.
• Stir in water and salsa. Bring to boil. Stir in macaroni; cover. Simmer on medium heat 10 min. or until macaroni is tender, stirring after 5 min.
• Add corn, cumin, chili powder, garlic powder and 1 cup cheese; stir. Cook 2 min. or until corn is heated through and cheese is melted, stirring frequently. Top with remaining cheese and cilantro. Remove from heat; let stand 5 min.

MEXICAN SKILLET RICE

Steps:

• In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside., In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.

30-MINUTE MEXICAN CHICKEN STUFFING SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook 5 min. on each side or until chicken is done (165°F). Remove chicken from skillet; keep warm.
• Add water and pepper to skillet. Bring to boil. Add stuffing mix; stir until moistened. Return chicken to skillet.
• Spoon salsa over chicken; sprinkle with cheese. Cover. Cook on low heat 5 min. or until cheese is melted.

MEXICAN CHICKEN-PASTA SKILLET

Steps:

• Cook and stir chicken in large skillet sprayed with cooking spray on medium heat 5 min. Add vegetables; cook 5 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally.
• Add tomato sauce, salsa and pasta; cook 5 min. or until heated through, stirring occasionally.
• Stir in 1 cup cheese; top with remaining cheese. Cover; let stand 2 min. or until cheese is melted.

CREAMY MEXICAN CORN ON THE SKILLET

Steps:

• Put all ingredients in a skillet with 1-2 T water. Stir until cream cheese is dispersed throughout and corn is hot.

MEXICAN CHICKEN AND RICE SKILLET

Steps:

• Combine flour and seasoned salt in a large zip-top plastic bag; add chicken. Seal bag and shake to coat chicken.
• Brown chicken in hot oil in large skillet over medium high heat. Add tomatoes and next five ingredients; bring to a boil.
• Cover, reduce heat, and simmer, stirring occasionally, 25 minutes until liquid is absorbed and rice is tender. Sprinkle with cheese.

MEXICAN SKILLET CABBAGE

Steps:

• Fry bacon in a large skillet.
• When bacon is crisp remove from pan, crumble, and set aside.
• Add garlic to skillet and sauté for 1 minute or until aromatic.
• Add cabbage to the skillet and stir to coat in bacon drippings and garlic.
• Add Rotel, reserved crumbled bacon, salt and pepper and stir to combine.
• Simmer over low to med heat until cabbage is soft, about 20-30 minutes.

EASY MEXICAN TVP SKILLET DINNER

Steps:

• Combine the first 10 ingredients (dry ingredients), (This can be done ahead of time for use at a later date and store in an air-tight jar or plastic bag.).
• To prepare, sauté onion, mushrooms, garlic, and red and green peppers in olive oil for 5 minutes in a large skillet or saucepan. Add tomatoes with juice and broth or water, crushing the tomatoes, and bring to a boil.
• Stir in Macaroni and TVP dry mix to skillet.
• Simmer, covered, for 10 minutes, stirring occasionally to prevent sticking.
• Mix in frozen peas or corn, hot sauce, spinach and cilantro and cook for another 5 minutes, or until macaroni is tender.
• Mix in the Salsa and sprinkle with Cheese.

SKILLET SPICY MEXICAN CHICKEN

Steps:

• Mix chili powder, salt and pepper. Sprinkle evenly over both sides of chicken breast halves.
• Heat oil in 10-inch skillet over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
• Stir in beans, corn and salsa. Heat to boiling; reduce heat.
• Cover and simmer 3 to 5 minutes or until vegetables are hot. Sprinkle with cilantro if desired.