Cooking for a family can be a chore! Then when it comes to buying the groceries we are many times shocked at what a meal costs. Well this week I am making hearty delicious dinners that are easy on the wallet. Since I am cooking for a hungry hubby and then a 14 year old son I can never make too much. In fact, Jackson is hungry all of the time! With that said, that also means I must cook healthy meals…but one that will stick with him for a while. One of the favorite ways to cook is in one pot. That cuts down on time and is also a way to get veggies into your family without preparing a separate veggie dish. It is a dinner WIN/WIN!
My family really loves when I cook in skillets! They are started on the cooktop but finished in the oven. Invest in a good cast iron pan. It will outlast you! I go to garage sales looking for cast iron. They are inexpensive and are already seasoned. (that means they have been cooked in and do not require you to season the pan.) This dinner is everything in one pan!
Cowboy Skillet Pie
1 pound lean ground beef
1/2 package Hot sausage
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 cup corn, frozen and thawed
1 can black beans, drained
1 small can black olives, drained
1/2 cup enchilada sauce
2 tablespoon taco seasoning
1 can green chills, chopped
2 packages corn bread mix
1 cup Mexi-blend cheese, grated
1 cup milk
2 eggs
Preheat oven to 375 degrees. In a large oven proof skillet, sauté the ground beef, sausage and onion together. Add the red and green peppers. corn, black beans, olives, enchilada sauce and taco seasoning. Cook till everything is warmed through. In a medium sized bowl, mix together the cornbread mix, eggs, green chills, and milk. Add the shredded cheese. Pour the cornbread mix over the top of the meat and veggie mixture. Place in a hot oven and bake for 30-40 minutes or until cornbread is browned.
Here is a simple taco salad that is delicious and not a terrible cheat on your efforts for bikini season! We have this one a lot. If you do not want to use chicken sub a pound of lean hamburger with taco seasoning. Either way it is delicious!
Chicken Taco Salad
4 SantaFe marinated chicken breasts, cooked
1 head iceberg lettuce, cut into thin strips
cherry tomatoes, cut in half
1 cup Mexi cheese blend
1 red pepper, chopped
1 red onion, chopped
1 can kidney beans, drained
1 bag Doritos
1 bottle lite Catalina dressing
In a large glass bowl, place the lettuce in the bottom. Then layer with kidney beans, chopped chicken, red pepper, red onions, Mexi cheese and then sprinkle with Doritos. Drizzle with Catalina dressing and toss to serve.