Tex-Mex Skillet

التعليمات

1. 1

   Rinse lettuce, bell pepper, tomato, and jalapeño. Rinse and peel onion. Peel garlic.

2. 2

   Chop or shred lettuce into bite-sized pieces. Mince garlic. Cut the jalapeño and bell peppers in half. Remove seeds with the tip of a knife. Dice peppers.

3. 3

   Over a small bowl, grate tomato and onion using the coarse side of a box grater. Collect all pulp and juices.

4. 4

   Grate cheddar cheese.

5. 5

   In a colander, drain and rinse beans.

6. 6

   In a large skillet over medium-high heat, cook meat, bell pepper, and garlic until meat is lightly browned. Drain to remove fat.

7. 7

   Stir in frozen corn, beans, water, and spices. Bring mixture to a boil. Lower heat and cover. Simmer for 10 minutes, or until most liquid is gone.

8. 8

   While meat mixture is simmering, make a salsa. Add jalapeño and a pinch of salt to the grated tomato and onion. Stir and set aside.

9. 9

   Divide the meat mixture evenly among the 8 tortillas. Top each with grated cheese, salsa, and lettuce. Roll up and serve.