Any of that sound familiar? If not, I’m jeal.
So for dinner tonight I think we should have Mexican. I LOVE making this dish, and I make it a ton of different ways – I’ve told you about Mexican skillets before, but I need to reiterate just how versatile they are! You can make them healthy, decadent, vegan, vegetarian….you name it. To that point, I’m not including a recipe here. Sorry. I thought about it, but I can’t hold your hand. I mean, I can, I just think it’s really fun to use this as a non-recipe dinner.
While you’re cooking the meat, get some veggies! Here’s where you get creative – use anything you like! Peppers, onions, and garlic almost always make the cut, but zucchini, eggplant, even tomatoes are great! Sear them in the same pan you used for the meat with the same three seasonings sprinkled lightly all over – add a bit more oil to the pan if you need to.
While the veg is cooking, grate some white cheese. Any kind you like! When the veggies are charred at the edges but not totally cooked through, add the meat back to the skillet and cover the whole mess with cheese. Broil for a few minutes to make the cheese bubbly and perfect, and BOOYA DINNER.
Delicious! Nutritious! Customizeable to your preferences! You can serve this as is, or throw out some taco toppings or rice or beans or REALLY anything else that you’d like. The key is the flavors, and the components can change each time you make this to accommodate your mood or the contents of your refrigerator. I love fresh cilantro, cubed avocado, and a squirt of lime juice over top of this – the freshness is really nice with the cooked veggies and cheese.
I just figured out what I’m making for dinner tonight. Take THAT, Monday.