Casseroles are always time savers, but they often take a while to bake. Sometimes it’s nice to make something for dinner on top of the stove like this One –Pan Everything Mexican Skillet. It’s quick to put together and includes plenty of Mexican flavors. You can use any meat you like; the first time I made this, I had some boneless pork loin chops in the fridge and they were fabulous. Other times I have used chicken and beef. The key is to thinly slice it and not overcook it. Incidentally, several of the ingredients are quite salty, so no salt is needed. Don’t use fajita seasoning that contains salt. If you can’t find salt-free fajita seasoning, mix 2 tablespoons paprika, 1 tablespoon chili powder, 1 tablespoon whole oregano, 2 teaspoons ground cumin, 2 teaspoons garlic powder, 1 teaspoon crushed chipotle pepper, 1 teaspoon cayenne, 1 teaspoon ground black pepper, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary; store in an airtight container.

The only advance prep is to slice the protein you plan to use. Canned black beans, frozen corn, bottled salsa, and a package of frozen pepper stir-fry are quickly added; most of us have those ingredients in the pantry or freezer, so this can be made on the spur of the moment. Crushed tortilla chips thicken the casserole, and an addition of more tortilla chips at the end, along with cheese, makes it crunchy. This is a 30 minute winner.

8 Servings
1 tablespoon vegetable oil
2 pounds boneless skinless chicken breast halves, trimmed, cleaned, and thinly sliced, or pork, or beef
1 1/2 tablespoons salt free fajita seasoning

1 15 oz. can black beans, rinsed and drained
1 cup frozen corn
1 16 oz. package frozen pepper stir fry
1 cup medium salsa
1 3/4 cups chicken broth

6 ounces tortilla chips, crushed (about 4 cups)
1 1/2 cups shredded cheddar jack cheese

cilantro, or parsley for garnish

1. Heat the vegetable oil over medium high heat in a large skillet.
2. Add the chicken slices (or pork or beef), sprinkle with the fajita seasoning, and stir-fry until it is just barely cooked through.
3. Remove the chicken from the pan and set aside.
4. Add the black beans, corn, and pepper stir-fry; stir until heated through.
5. Add the salsa and chicken broth, bring to a boil, and stir in half of the crushed tortilla chips.
6. Let the mixture cook, stirring occasionally, until most of the liquid has evaporated.
7. Stir the chicken back into the mixture, sprinkle with one cup of the cheese, sprinkle with the remaining chips, and top with the remaining cheese.
8. Cover the pan and allow to simmer until the cheese is melted. Sprinkle with cilantro or parsley, and serve.

Amount Per Serving
Calories 501 Calories from Fat 196
Percent Total Calories From: Fat 39% Protein 32% Carb. 29%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 7 g
Cholesterol 99 mg
Sodium 909 mg
Total Carbohydrate 37 g
Dietary Fiber 3 g
Sugars 2 g
Protein 40 g

Vitamin A 11% Vitamin C 10% Calcium 0% Iron 14%