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Make dinner in one pan with Taco Skillet recipe

Weeknight dinner planning doesn’t have to be a pain. Here’s a quick, easy recipe for a Taco Skillet that takes less than 30 minutes and uses only one pan.
Weeknight dinner planning doesn’t have to be a pain. Here’s a quick, easy recipe for a Taco Skillet that takes less than 30 minutes and uses only one pan. Special to The Kansas City Star

Weeknight dinner planning can be a drain.

What do I make? What will my family eat? What can I prepare in half an hour? What can I feed them that I won’t feel guilty about later?

Taco Skillet is one of my family’s favorite recipes. It can be as healthy or indulgent as you want it to be, everyone will eat it and it can be prepared in under half an hour with ingredients you likely have on hand.

Taco Skillet

Makes 4 to 6 servings

1-1/2 pounds lean ground beef or ground turkey

2 tablespoons chili powder

1 cup salsa

1 cup long grain white rice (brown rice works too, but needs more time to cook)

2-3 cups beef broth or water

1/2 cup shredded cheddar cheese

1/2 cup crushed tortilla chips

1/4 cup sour cream

Salt and pepper to taste

In a large skillet, brown the ground beef or turkey. Once browned, add the chili powder and stir to combine. Cook for one minute.

Add the salsa, broth or water and rice. Stir to combine. Bring the mixture to a boil, then reduce heat to low and cover with a lid.

Cook the mixture for approximately 20 minutes or until the rice is cooked through and tender.

Once cooked, remove from the heat and top with the shredded cheese and then crushed tortilla chips.

Allow to sit for a few minutes until cheese is melted. Divide between four to six bowls and serve with sour cream.

Jessica James is a millennial mom and professional chef whose passion is inspiring families to cook and spend quality time together in the kitchen.

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