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Skillet Burritos – One-Skillet dinner ready in 30-minutes, combining all your favorite Mexican flavors!

Skillet Burritos | www.diethood.com | One-Skillet dinner ready in 30-minutes, combining all your favorite Mexican flavors!



Happy Sunday, you guys! How you doin’? As always, I really hope you’re enjoying a mellow, happy Sunday with a full-on marathon of your favorite TV shows!

In this little corner of the world, it’s October and I have never been SO COLD! I’m practically freezing out here. I hope this doesn’t mean that Winter is going to make me stay inside for months.
I’m kinda bad about going outside when it’s cold. I just don’t go. The only way you’ll get me to go outside is if there’s a raging fire inside the house.

Also? I have a collection of nail polishes, yet I almost never polish my nails. And, I have every God given shade of lipstick, but just as the nail polish, I hardly ever wear it.

Anything else I can share about me?? How about this. I went to school for years, got a Bachelor’s Degree in one thing, a Master’s in another, yet all I ever wanted to do was cook. And talk. Guess I need a cooking-talk show. Then, I can make Skillet Burritos and talk to you at the same time!

Skillet Burritos | www.diethood.com | One-Skillet dinner ready in 30-minutes, combining all your favorite Mexican flavors!

I’m so ready to just stuff my face with all the warm, filling, very comfy food. It’s cold, it’s rainy, I’ve got my husband’s sweater on, my socks rolled up, and well, I’m more than ready to put on my fat pants – they’ve had a few months off, and it’s time to break into them again.

What I’m trying to tell you is that, this skillet right here? And all that good stuff in there? It’s all in mah belly. ALL OF IT. Minus the skillet.
I didn’t share. I ate it. Literally inhaled it.

(… I ate acai bowls for the next few days… hoping to balance it all out…)

Skillet Burritos | www.diethood.com | One-Skillet dinner ready in 30-minutes, combining all your favorite Mexican flavors!

This meal is my almost all time favorite thing. I say almost because I wanna leave room for the next thing that comes along. But, coming from someone that doesn’t care THAT much about Mexican food (Please don’t kill me!!), these Skillet Burritos are the bomb!

I used to make this a lot back in the day when I was preggo because it comes together fairly fast and it’s dang-delicious.

If I could do one thing right now, it would be to crawl into that kitchen behind me and make this for dinner. We hadn’t had it in soooo long, and now all I wanna do is eat it over and over again.

You know what else?? If you don’t include the flour tortillas, and if you serve tortilla chips on the side, this can also serve as Nachos!!
See what we did there? We made two meals out of one. YAY US!

Skillet Burritos | www.diethood.com | One-Skillet dinner ready in 30-minutes, combining all your favorite Mexican flavors!

Now, let’s get off the couch and make dinner. I know, it’s not easy to walk away from RHONJ, but somebody’s gotta make dinner, boo!

ENJOY!

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5 from 1 vote
Skillet Burritos | www.diethood.com | One-Skillet dinner ready in 30-minutes, combining all your favorite Mexican flavors!
Skillet Burritos
Prep Time
5 mins
Cook Time
20 mins
Total Time
30 mins
 
One-Skillet dinner ready in 30-minutes, combining all your favorite Mexican flavors!
Servings: 4
Calories: 319 kcal
Ingredients
  • 1 tablespoon olive oil
  • 1 yellow onion , chopped
  • 1/8 teaspoon salt
  • 1- pound 98% lean ground beef
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon paprika
  • 1/4 teaspoon chili powder , or to taste
  • 1/4 teaspoon garlic powder
  • salt and fresh ground pepper , to taste
  • 2 cups diced tomatoes (you can also use a 14-ounce can diced tomatoes)
  • 1 can (15-ounces) red kidney beans, rinsed and drained
  • 1/2 cup water
  • 4 (6-inch) whole wheat flour tortillas, each cut into 6 triangle shaped wedges
  • 1 cup Shredded Taco Blend Cheese
For Garnish
  • plain non-fat yogurt or sour cream
  • avocado
  • green onion , chopped
Instructions
  1. Heat olive oil in a large skillet; add onions, season with salt and cook for 2 minutes, or until translucent.
  2. Add beef and cook until browned, stirring occasionally; drain.
  3. Return to heat and season meat with cumin, paprika, chili powder, garlic powder, salt and pepper.
  4. Stir in tomatoes and kidney beans.
  5. Add water and bring to a boil.
  6. Lower heat to medium-low and continue to simmer for 7 minutes.
  7. Stir in tortilla wedges.
  8. Add cheese on top and remove from heat.
  9. Cover skillet and let stand for 5 minutes, or until cheese is melted.
  10. Garnish with yogurt or sour cream, avocado, and green onions.
  11. Serve.
Recipe Notes

RECIPE SOURCE: DIETHOOD

WW SmartPoints: 9 

Nutrition Facts
Skillet Burritos
Amount Per Serving
Calories 319 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 7g 35%
Cholesterol 96mg 32%
Sodium 359mg 15%
Potassium 681mg 19%
Total Carbohydrates 8g 3%
Dietary Fiber 1g 4%
Sugars 4g
Protein 32g 64%
Vitamin A 7.9%
Vitamin C 16%
Calcium 23.8%
Iron 22.7%
* Percent Daily Values are based on a 2000 calorie diet.

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26 Responses
  1. Carol

    I don’t normally comment but this is a family favourite and I had to let you know. I’ve cooked the recipe exactly as is AND I have left items out when I simply don’t have them on hand. It has always come out great. Thanks for this easy peasy delish recipe!

    1. Hi Ashley! Unless you’re using unbaked flour tortillas (dough), the tortillas don’t need to be cooked beforehand; they will just heat through when you stir them in. I hope that helps. 🙂 Please let me know.

  2. Savitha Kumar

    Loved this recipe. Tried it last night, turned out to be really good. I increased the amount of chili and cumin spice – I like it spicy. I also added some Tony’s creole seasoning in the end. I was trying to upload the picture. There wasn’t an option. Thank you.

  3. not enough time in the day

    Used ground turkey instead of beef, half the cheese, greek yogurt and added a cup of frozen but thawed, corn. Family loved it; even the little one who won’t eat ground meat! Not a bite left in the pan.

  4. Clara

    I am also a nail polish, lipstick collecter! I wear mostly the same colors but am always compelled to by more! Can’t wait to try this recipe!

  5. I could eat all of this by myself, too. In fact, I made a pan of nachos the other day and it was about the same amount of food as your skillet burrito recipe. I ate ALL of it. Maybe I felt guilty afterwards but it was totally worth it and I will do it again. Especially if I make this recipe. Looks good, Kate!

  6. I’m already in my don’t leave the house mode. I try to get out once a week. But if thar below zero business happens again, all bets are off! I will take that nail polish off your hands, though 🙂 I do my nails at least once a week. Annnnnddd, this dish looks fab. I just need a fork!

  7. This sounds SO good! I would never have thought of doing this,but I love it, and so easy too! I like that you use kidney beans! We eat those a lot in england, but it seems in america they are often forgotten about

    1. Giselle Nuveau

      Not really, a lot of people put kidney beans in their chili here. Definitely stretches the meal a lot longer. And to OP, thanks for this recipe! I think I might make this tomorrow.

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Katerina

I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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