Today’s episode from back in 2007 is a combination of Mexican and Italian inspired recipes. Arlene and Patti are making easy “skillet suppers,” which includes a beef taco skillet, a cheesy pasta frittata, and rich Mexican corn casserole.
Both the frittata and the Mexican corn casserole require a brief time in the oven to cook, but the beef taco skillet can be made entirely on the stovetop! Each of these would make an easy, fast dinner for a crowd; all you’d need is to add maybe a side salad and some other fixings, like bread or tortilla chips.
Beef Taco Skillet
Ingredients
- 1 lb ground beef
- 1 can low sodium tomato soup (10 3/4 oz)
- 1/2 cup salsa
- 1/2 cup water
- 6 flour tortillas (6 inch) cut into 1 inch pieces
- 1/2 cup shredded cheddar cheese
Instructions
- In a 10 inch non-stick skillet, cook beef until well browned, stirring to break up meat. Pour off any accumulated fats.
- Stir in soup, salsa, water and tortillas. Over medium-high heat, bring to a boil. Reduce heat to low and cook for 5 minutes. Stir to prevent sticking. Sprinkle with cheese and serve immediately. Makes 4 servings. Enjoy!
Cheesy Pasta Frittata
Ingredients
- 7 large eggs
- 1/4 lb mozzarella cheese cut into small cubes
- 3/4 cup grape tomatoes cut in half
- 1/2 cup fresh basil leaves chopped
- 1/4 cup chopped green onion
- 1/2 tsp garlic powder
- 1/4 cup grated parmesan cheese
- salt and pepper
- 2 tbsp olive oil
- 1/4 lb cooked pasta (about one cup) preferably with tomato sauce
- chopped parsley for garnish
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat eggs. Stir in mozzarella cubes, tomatoes, basil, green onion, garlic powder and parmesan cheese; season with salt and pepper.
- In a large ovenproof skillet, heat oil over medium heat. Add cooked pasta and cook for about 1 minute. Pour egg mixture over pasta and cook until edges begin to firm up. Use a wooden spoon and draw cooked egg edges toward the center of pan, allowing raw egg to run perimeter of pan. Continue until frittata is almost set, but still slightly runny in center, about 4 minutes. Transfer to preheated oven to finish cooking, about 10 minutes. Remove from oven and let sit for 5 minutes.
- Using a rubber spatula, loosen edge of frittata. Cut into wedges and serve hot or at room temperature. Makes 4 servings. Enjoy!
Rich Mexican Corn Casserole
Ingredients
- 1 pkg cream cheese (8oz), softened
- 1/2 cup butter
- 1/2 cup milk
- 1 pkg frozen corn kernels (16 oz)
- 1 red bell pepper, diced
- 3 fresh jalapeno peppers, seeds and membrane removed, diced
Instructions
- Preheat oven to 350 degrees.
- In a saucepan over medium-low heat, melt cream cheese and butter, add milk, blend and cook until smooth and bubbly.
- In a medium casserole dish, mix the frozen corn, red bell pepper, and jalapeno peppers. Pour cream cheese mixture over vegetables and mix well to cover.
- Bake 35 to 45 minutes in preheated oven, until bubbly and lightly browned. Let set for 10 minutes before serving. Makes 8 servings. Enjoy!
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