Best 2 Skillet Beef Tamales Recipes
**Skillet Beef Tamales: A Culinary Symphony of Mexican and American Traditions**
Embark on a taste adventure that harmoniously blends the vibrant flavors of Mexico with the hearty comfort of American cuisine. Skillet beef tamales, a delectable fusion dish, offer a unique experience that tantalizes the palate and warms the soul. These delectable morsels, crafted with love and care, showcase a savory filling of tender beef enveloped in a soft, fluffy masa. The skillet cooking method adds a delightful crisp to the tamales, creating a symphony of textures that dance on the tongue. Accompanied by a medley of enticing recipes, this article presents a culinary journey like no other. From the classic red chile sauce, bursting with bold flavors, to the creamy avocado salsa, offering a cool and refreshing contrast, each recipe adds its own distinctive layer to the overall experience. So, gather your ingredients, prepare your skillet, and let's embark on a culinary expedition that celebrates the rich heritage of Mexican and American cuisine.
SKILLET BEEF TAMALES
I found something similar to this years ago and have recently added my own spin. Here's the outcome: an easy, cheesy meal your family can't get enough of. We don't have to tell them it's healthy. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in salsa, corn and water; bring to a boil., Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream.
Nutrition Facts : Calories 329 calories, Fat 11g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 679mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 6g fiber), Protein 25g protein. Diabetic Exchanges
SKILLET BEEF TAMALES
Make and share this Skillet Beef Tamales recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 40m
Yield 5 tortillas, 5 serving(s)
Number Of Ingredients 9
Steps:
- In a large non-stick skillet coated with cooking spray, cook beef and peppers over medium heat until meat is no longer pink, drain.
- Stir in the salsa, corn, and water and bring to a boil.
- Stir in tortilla strips, reduce heat, cover, and simmer for 10-15 minutes or until tortillas are softened.
- Sprinkle with cheese, cover and cook 2-3 minutes longer or until cheese is melted.
- Serve with sour cream.
Tips:
- Soak the corn husks in warm water for at least 30 minutes before using to make them pliable and easy to work with.
- When making the masa dough, be sure to mix it until it is smooth and well combined. If the dough is too dry, add more liquid; if it is too wet, add more masa harina.
- When assembling the tamales, be sure to spread the masa dough evenly over the corn husks and to leave enough room at the top to fold the husks closed.
- To prevent the tamales from sticking to the pan, grease the skillet with cooking spray or oil before adding the tamales.
- Cook the tamales over medium heat, covered, for about 20 minutes, or until the masa is cooked through.
- Serve the tamales hot, with your favorite toppings, such as salsa, guacamole, or sour cream.
Conclusion:
Skillet beef tamales are a delicious and easy-to-make meal that can be enjoyed by people of all ages. With just a few simple ingredients, you can create a flavorful and satisfying dish that is perfect for any occasion. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a party, skillet beef tamales are sure to please.
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