Beef Taco Frito Skillet
November 19, 2011
"Just happened to come across a recipe in a magazine. I read it and decided to "renovate" it and this is my finished keeper. A versatile recipe, adjust the heat, even put it in the oven with cheese. I just do it all in the skillet on the top of the stove."
- Serving Size: 1 (275.1 g)
- Calories 539.8
- Total Fat - 31.2 g
- Saturated Fat - 11 g
- Cholesterol - 133.5 mg
- Sodium - 554.8 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 3 g
- Sugars - 2.7 g
- Protein - 41.4 g
- Calcium - 228.4 mg
- Iron - 5.1 mg
- Vitamin C - 1.5 mg
- Thiamin - 0.1 mg
Cook beef in a large skillet with onion till done.
Return meat to skillet and add everything except the cheese and fritos and heat till hot.
When meat mixture is hot again add the fritos.
When serving top each portion with cheese and your favorite taco toppings.
Variation #1 Creamy Mexican Style.
Stir in 1/2 cup sour cream with the soup, omit the fritos and add torn flour tortillas.
Variation #2 Ranchero Style.
Omit the fritos and add torn corn tortillas or broken taco shells.
If you bake this; heat oven to 350.
Bake for 20 minutes or till hot, shut oven off.
Top with cheese and and place back in oven long enough for cheese to melt.
Tips & Variations
No special items needed.