Beef Burrito Skillet

Adapted from Betty Crocker

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• 1 pound ground beef or turkey
• 1 oz package taco seasoning mix (or see recipe for easy homemade)
• 1 cup water
• 1 cup chunky salsa (I like Trader Joe’s Thick & Chunky Salsa)
• 1 (15 oz) can black beans, drained & rinsed
• 1 cup fresh or frozen corn Tortillas
• 1 cup shredded Mexican blend cheese, or more to taste
• 4 (6 inch) flour tortillas, sliced into 1-inch strips
• 1 cup shredded Mexican blend cheese
• 1/2 cup sour cream
• 1/4 cup sliced green onions
• Optional toppings: chopped cilantro, guacamole, lime wedges

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1. Coat a large skillet with oil and place over medium-high heat. Add turkey or beef and cook until all the moisture is gone. If using beef, drain excess fat.
2. Add taco seasoning, water, salsa, corn, and beans. Cook over medium heat for 3-5 minutes, or until the sauce thickens.
3. Reduce the heat to low and stir in the tortillas. Top with cheese. Remove skillet from heat and allow the cheese to melt (place under the broiler, if necessary).

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Casserole Version: (Untested/adapted from Pillsbury,com)

1. Heat oven to 350-F.
2. Place a layer of tortillas onto the bottom of a 13×9-inch (3-quart) baking dish.
3. Top with the meat and the. Another layer of tortillas; sprinkle on the cheese.
4. Place under the broiler until cheese is melted.
5. To Make Ahead: Wrap foil-covered casserole in double layer of plastic wrap; Thaw in refrigerator. Remove plastic wrap (leave on the foil). Bake at 350 for 1 hour or until center is hot (165°F) and cheese is melted (or bake without thawing for about 1 hour and 40 minutes).