Tex-Mex Tamale Skillet

Grab your maracas! Here's a 30-minute skillet fiesta! MORE+ LESS-

By Pillsbury Kitchens

March 5, 2012

lb. lean ground beef

(16-oz.) jar Old El Paso™ Salsa

(11-oz.) can whole kernel corn, red and green peppers

(6-inch) soft corn tortillas, halved, cut crosswise into 1/2-inch strips

oz. (1 cup) shredded hot pepper Monterey Jack cheese

tablespoons chopped fresh cilantro, if desired

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1

Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2

Add salsa, corn and tortilla strips; mix well. Reduce heat to medium; cover and cook 10 to 15 minutes or until tortilla strips are tender, stirring occasionally. (If mixture seems dry, add 2 to 3 tablespoons water.)
3

Sprinkle with cheese. Cover; cook an additional 5 minutes or until cheese is melted. Sprinkle with cilantro.