Tex-Mex Skillet Supper Recipe | Yummly

Tex-Mex Skillet Supper

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With supervision, young chefs can help with putting this pantry skillet meal together. Serve with a side salad and extra chips.


  • 1 pound ground pork
  • 2 cloves garlic (minced)
  • 12 ounces corn (drained)
  • 16 ounces black beans (drained)
  • 12 ounces salsa
  • 1/2 cup water
  • 1 teaspoon dried oregano (crushed)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt (optional)
  • 6 flour tortillas (6-inch, cut in half and then into 1-inch strips)
  • 2 ounces cheddar cheese (shredded)
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    1. In large skillet, cook pork and garlic over medium-high heat until pork is lightly browned. Drain off any fat. Stir in remaining ingredients except cheese; bring to a boil, lower heat, cover and simmer for 10-12 minutes. Uncover, top with cheese and cook 2 minutes more until cheese is melted. Serve hot, if desired, with sour cream, green onions and tortilla chips.
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