If you love tacos, you’re going to love this recipe from What’s Gaby Cooking Everyday California Food. This Taco Skillet Bake is easy to put together and fantastic as a hearty main dish or appetizer with tortilla chips and perhaps a large, cold beverage.
The best thing I ate all week was a fried egg sandwich with bread and butter pickles on a warm squishy roll with mayo and french mustard.
It was superior.
If you’ve never had one, please hurry and do so immediately 🙂
The eggs were local— which is always better if you can get them— so was the olive oil they were fried in.
I adore the bread and butter pickles that come fresh in a plastic tub from Sonoma Brinery.
Another stellar egg sandwich idea is to sprinkle grated Parmesan cheese on the uncooked side of a fried egg, then flip it over so the cheese gets crispy as it continues to cook.
Toast a slice of good country bread with a little butter in the same pan as the fried egg.
Then smear a spoonful of apricot jam on the bread, top it with the Parmesan fried egg and proceed to eat the heck out of it.
Please send me a thank you note later 🙂
Hey, have you seen Gaby Dalkin’s new cookbook?
I’m sharing her Taco Skillet Bake today, because it’s fabulous, versatile, and easy.
You can serve this cheesy taco casserole with tortilla chips to help scoop the delicious mixture, or warm tortillas if you want.
Don’t be alarmed at the number of ingredients – it’s mostly spices.
I made an amazing lunch bowl with the leftovers—a scoop of reheated Taco Skillet Bake with buttered brown rice, chunks of avocado, chopped tomato, sour cream and a few tortilla chips.
You’re going to love this one!
- SERVES 4-6
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped
- 1 1/2 pounds ground turkey or chicken
- 2 tablespoons chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon paprika
- 1/4 teaspoon ground cayenne
- 1 (14.5 ounce can) fire-roasted tomatoes (with chilies if you can find)
- 1 cup frozen corn kernels
- 1/2 cup cooked black beans (note: I adapted this and just used the whole can)
- 1 1/2 cups Mexican-blend shredded cheese
- 1 ripe avocado, pitted, peeled and sliced
- 5 scallions, white and light green parts, sliced on the diaganal
- 3-4 tablespoons chopped fresh cilantro (I used Italian parsley)
- Tortilla chips
- In a large cast iron skillet, hat the oil over medium-high heat.
- Add the chopped onion, red pepper and poblano and cook for about 5 minutes, or until softened.
- Add the ground turkey and cook, breaking it apart with the back of a wooden spoon, until no pink remains, about 10 minutes.
- Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika and cayenne and stir to combine.
- Add the fire-roasted tomatoes, corn, and black beans.
- Bring to a simmer, then reduce the heat to low and simmer for 10 minutes until the liquid has slightly reduced.
- (Note: If your mixture is not real saucy consistency when you start the simmer, add 1/4 cup of water to get it going and proceed through the cooking time as normal.)
- Sprinkle the cheese over the top of the skillet, cover, then turn the heat off and leave for a few minutes for the cheese to melt from the residual heat.
- Serve right from the skillet with a garnish of avocado, scallions and cilantro and tortilla chips alongside.
- Serves 4-6.
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