I love Mexican food. It’s probably unreasonable how much I do. I married an Italian, and all he ever wanted to eat was pasta and chicken. So, as our marriage went along, I snuck in Mexican food.
And lentils. But that’s another story for another day.
At least two out of our seven meals a week consist of Mexican dishes and if I really had my way, it’d be more. But I’ll live with the two.
Chili skillet is a staple in our house. It doesn’t have a designated night, though it probably should, because it’s the best meal ever. The kids love it and the husband loves it and it’s so simple, it’s unreal. I describe it as a dry chili. It’s not dry in taste, but it’s not soupy like most chilies are.
That’s the best part.
This meal cooks up in a skillet and so not only is that convenient, but it’s super simple clean up.
Like I said, best meal ever.
I serve it with sour cream and crushed up tortilla chips mixed in. My husband likes to use his chips as a scoop. How ever you eat it, get creative!
Here’s how to make it!
1 lb ground turkey
2 tbs onion flakes (or 1/4 cup minced onion)
1 tbs chili powder
1 tsp cumin
1 tbs garlic powder
can of diced tomatoes (20 oz)
1 cup white rice
2 cups water
can of black beans
can of kidney beans
small can of sliced black olives (optional)
package of frozen corn
1-1/2 cups Mexican (or just cheddar) cheese
dash of Tabasco (optional)
In a deep skillet, brown the turkey. When juices run clear, drain and return to stove top. Mix in onion, chili powder, cumin and garlic powder. Add diced tomatoes. (Do not drain the juice out, just add the whole thing.) Add the rice and water. Bring to a boil, and reduce the heat to medium. Add in the beans, frozen corn and black olives and let it simmer for 20 minutes, stirring occasionally.
When the liquid is nearly gone, add in a cup of cheese and remove from heat. Let sit for a minute and serve.
If you like your chili super cheesy, add in the remaining cheese. This is entirely up to you.
Serve with sour cream, tortilla chips and use that Tabasco if needed. I keep this mild because the kids eat it, but you can make it as spicy as you’d like.