We are almost done with me blogging about old recipes… and then we’ll tackle some NEW things!
Yup, once again, this is a recipe I made wayyy back in 2011 and I just didn’t do it justice… which is why I’m re-blogging about it for you fine folks today 🙂
If you read the original post from about four years ago, I say things I would never ever say now, like how I would substitute all the spices and herbs for the packet taco seasoning. Ummm I would never do or say that now. I hate sodium-riddled packaged things!
This is what happens when you have a blog… you go back and read old posts and then are all like “WHAT was I thinking?!”. I guess that’s inevitable when you put yourself out there like I do… oh well!
Anyway, this recipe is timeless – the perfect “I don’t know what to make for dinner this week” meal because unless you’re feeding a family of six, you will have leftovers. For certain.
Don’t you just love the colour? We do. All it’s missing is some CILANTRO smothered all over top. And a side of sour cream. Maybe some extra hot sauce.
This recipe is the best because it’s all made in one pan! Easy clean-up. Gotta love it.
In a large cast-iron skillet, cook beef and drain fat. Add the onion, garlic, jalapeño, green pepper, cumin, salt, pepper and oregano. Cook until onions are soft. Add the beans, tomatoes and paste. Bring to a boil and simmer until thickened. Add the corn and stir. Top with tortilla chips and cheese, and bake the whole skillet at 375 degrees until the cheese is melted, golden and bubbly. Garnish with green onion.
Adapted from Canadian Living