Frito Taco Skillet

I found a Frito Skillet Taco recipe online. As you know by now, a recipe is merely a suggestion. I’ve been ruminating.

This recipe called for salsa, but I omitted it. It called for water—I substituted tomato sauce. It said to put half the Fritos in with the meat. I was repulsed at the thought of soggy Fritos! The black beans were my addition, and I expect the meat could be replaced by refried beans, don’t you think? I used True Lime with Garlic. It shakes right into the recipe like it belongs there… like Adobo might, or a dash of hot sauce. I’d put cilantro in the pan while it’s cooking.

Nothing is cast in stone. The things not to mess with are baking powder or baking soda amounts, or making a recipe too full of things that will throw water and give you an unexpected soup.

Another consideration is how many additional ingredients you use to improve your recipe. When I had three kids at home, I was all about meal-stretching. Now, I’m looking at a family-sized refrigerator in which there is never enough room! I wanted to toss in peppers, but didn’t. I did use a small green onion*. I saved the rest for toppings.

This reminded me of Haystacks, and I think it would be delicious over cooked rice!

Frito Taco Skillet

Ingredients

1 pound Ground Beef

1 Taco seasoning packet (or homemade taco seasoning)

14 oz can Tomato Sauce

1 Small bag Fritos, or any tortilla chips

1 small can Corn drained, or half a small package of frozen sweet corn

1 can rinsed and drained Black Beans

1 14 oz jar Salsa—I left this out

1-2 cups shredded Cheese of choice (I blended Monterey Jack and Cheddar)

Toppings of choice: lettuce, sour cream, hot sauce, lettuce, black olives, diced jalapeño, cilantro leaves, chopped tomatoes, queso sauce, chopped chilies, chopped chives or green onion tops, lime to squeeze over it

Directions

Set a large cast iron or oven proof skillet over medium heat and add the ground beef. If you want to add chopped onion*, do it here. Cook 6 to 7 minutes or until brown, drain excess grease. Add the taco seasoning and tomato sauce or 2/3 cup water. Cook a few more minutes and remove from heat. Add to the skillet: corn, salsa, and black beans. Stir until evenly mixed. Top with cheese and bake in a 350 degree oven to melt the cheese. If you are not using an ovenproof skillet, spray a small casserole dish with nonstick spray, then transfer the hot meat/corn/bean mix and top with cheese. Continue to place it in the oven and bake.

Serve on top of the Fritos along with toppings of choice