Mexican Skillet Dinner with Homemade Chorizo
Easier than it sounds, this one pot Mexican mixture can be used for tacos, burritos, or just some tortilla chips for dipping. The homemade chorizo is much better for you than store bought since you control how much fat and sodium is in the meat.
Ingredients
- 1 pound Homemade Chorizo Recipe see below
- 2 cups Frozen Corn
- 1 (14.5-ounce) can No Salt Added Diced Tomatoes undrained
- 1 cup Instant Rice uncooked
- ½ cup Water
- 1 (15-ounce) can Low Sodium Pinto Beans rinsed and drained
- 3 ounces Reduced Fat Mexican Style Four Cheese Blend
- ½ head Iceberg Lettuce shredded for garnish
- 1 Tomato chopped for garnish
Homemade Chorizo:
- 1 pound Ground Pork
- 3 tablespoons Paprika
- ½ tablespoon Ground Cumin
- 1 tablespoon Ancho Chili Powder
- 1 tablespoon Salt Free Chili Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Coriander
- ½ teaspoon Kosher Salt
- 2 tablespoons White Vinegar
- 1 teaspoon Minced Garlic (jar)
Instructions
- In a large skillet cook the chorizo over medium heat for 5-7 minutes. Remove chorizo and drain on paper towels. Drain fat from skillet.
- In same skillet combine corn, tomatoes with juice, rice, and water. Bring to a boil. Reduce heat and simmer for 5 minutes or until the liquid is absorbed and rice is tender. Stir in the beans and chorizo. Heat through, stirring as needed. Remove from heat. Sprinkle with cheese and cover until cheese has melted.
- Serve as is or make into tacos, burritos, or like we did here, as a tostada topping.
Homemade Chorizo Recipe:
- In a small bowl, mix together the paprika, ground cumin, ancho chili powder, chili powder, oregano, coriander, and salt.
- In a large bowl, add ground pork, spice mix, vinegar, and garlic. Mix with your hands until well combined.
- Ready to use in your favorite recipe or store in an airtight container. Freeze for up to 3 months, or refrigerate for up to 3 days.
Nutrition Facts
Mexican Skillet Dinner with Homemade Chorizo
Amount per Serving
Calories
376
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Cholesterol
18
mg
6
%
Sodium
276
mg
12
%
Carbohydrates
43
g
17
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
23
g
46
%
Carb Count
3
19
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 2 servings, Starch = 1.5 servings, Vegetables = 1 serving, Legumes = 1 serving
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