Tex-Mex Skillet

Source: Cooking Matters

Serving size: 1/2 cup

Servings per recipe: 8

This skillet is sure to become one of your family's favorite meals. It's quick and easy to make and loaded with flavor!

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  • 1 bunch romaine lettuce
  • 1 medium green bell pepper
  • 1 large tomato
  • 1 small jalapeno pepper
  • 1 small red onion
  • 2 cloves garlic
  • 2 ounces low-fat cheddar cheese
  • 1 (15 1/2-ounce) can black beans, no salt added
  • 1 pound lean ground beef, chicken, or turkey
  • 1 (12-ounce) bag frozen corn
  • 1/2 cup water
  • 3/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • Pinch ground black pepper
  • 8 (6-inch) whole wheat flour tortillas


Box grater, can opener, colander, cutting board, large skillet with lid, measuring cups, measuring spoons, sharp knife, mixing bowls


1. Rinse lettuce, bell pepper, tomato, and jalapeño. Rinse and peel onion. Peel garlic.

2. Chop or shred lettuce into bite-size pieces. Mince garlic. Halve the jalapeno and bell peppers. Remove seeds with the tip of a knife. Dice peppers.

3. Over a small bowl, grate tomato and onion using the coarse side of a box grater. Collect all pulp and juices.

4. Grate cheddar cheese.

5. In a colander, drain and rinse beans.

6. In a large skillet over medium-high heat, cook meat, bell pepper, and garlic, until meat is lightly browned. Drain to remove fat.

7. Stir in frozen corn, beans, water, and spices. Bring mixture to a boil. Lower heat and cover. Simmer for 10 minutes, or until most liquid is gone.

8. While meat mixture is simmering, make a salsa. Add jalapeno and a pinch of salt to the grated tomato and onion. Stir and set aside.

9. Divide the meat mixture evenly among the 8 tortillas. Top each with grated cheese, salsa, and lettuce. Roll up and serve.


Use any type of cooked beans in place of the black beans.

For a vegetarian option, use an extra can of drained and rinsed beans in place of the meat.

To increase heat, leave a few seeds from the jalapeno in the salsa. Or, season with an extra pinch of cayenne pepper.

Top with rinsed and chopped tomatoes, green onions, low-fat sour cream, or low-fat plain yogurt, if you like.

More About Bell Peppers

How to Select

Choose peppers that are brightly colored and firm with tight skin. Avoid dull or shriveled peppers.

How to Store

Refrigerate bell peppers and use within 5 days. To freeze, remove seeds, cut, and store in plastic bags.

How to Prepare

Rinse in cold water. Peppers can be eaten raw, grilled, baked or sauteed. Add them to pizzas, scrambled eggs or salads. Stuff and bake them for a delicious meal!