California Skillet Recipes

CALIFORNIA CHEESEBURGER SKILLET

California Cheeseburger Skillet image

California burger flavors in an easy skillet dish.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups milk
1 cup hot water
1 box Hamburger Helper™ cheeseburger macaroni
2 medium tomatoes, sliced
1 cup seasoned croutons
4 slices American cheese, cut in half diagonally

Steps:

In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain.
Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 10 minutes, stirring occasionally.
Arrange tomato slices on top; sprinkle with croutons. Place 5 of the cheese halves around edge of skillet; place remaining cheese halves in center. Cover and cook 2 minutes. Remove from heat; let stand covered 5 minutes (cheese will continue to melt and sauce will thicken as it stands).

Nutrition Facts : Calories 360, Carbohydrate 32 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 1 g, Protein 22 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 8 g, TransFat 1 g

CHICKEN STREET CORN SKILLET

Chicken Street Corn Skillet image

Ree thinks this recipe-a riff on Mexican street corn that she's turned into a full meal with the addition of rice and chicken-is the perfect recipe to pass onto her daughter Paige, as everything goes into one pan to bake and is served straight away. What could be simpler?

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

Ingredients

3 cups shredded rotisserie chicken (from 1 large)
2 cups frozen, roasted corn with peppers and onions
4 ounces cream cheese, softened
1/2 cup mayonnaise
One 4-ounce can chopped green chiles, not drained
2 cloves garlic, pressed
2 green onions, sliced
2 tablespoons salted butter, melted
1 mounded tablespoon chili powder, plus more for sprinkling
1/2 cup plus 2 tablespoons sour cream
1/2 cup crumbled Cotija
1/2 cup chopped fresh cilantro
3 limes
One 8.8-ounce bag instant microwaveable Spanish rice, cooked according to package instructions
2/3 cup shredded pepper jack cheese
Warmed tortillas and tortilla chips, for serving
Tomato Avocado Salad, recipe follows
1 cup halved cherry tomatoes
1 avocado, diced
2 green onions, sliced thin
2 limes, juiced
2 tablespoons olive oil
Pinch kosher salt
Pinch freshly ground black pepper
1/4 cup chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees F.
In a bowl, mix the chicken, corn, cream cheese, mayonnaise, green chiles, garlic, green onions, butter, chili powder, 1/2 cup sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Juice in 1 lime and mix well.
Add the rice to a 10-inch ovenproof skillet or baking dish and spread to cover the bottom. Top with the chicken and corn mixture, spreading as needed. Top with the pepper jack cheese and a sprinkle of chili powder. Bake until bubbly and browned, 12 to 14 minutes.
Remove from the oven and top with the remaining 2 tablespoons sour cream, 1/4 cup Cotija and 1/4 cup cilantro. Cut the remaining 2 limes into wedges. Serve with the warmed tortillas, chips and lime wedges on the side, and with the Tomato Avocado Salad.
Add the tomatoes, avocado, green onions, lime juice, olive oil, salt and pepper to a bowl. Toss to combine. Garnish with the cilantro.

CALIFORNIA BEEF RICE SKILLET

California Beef Rice Skillet image

Provided by My Food and Family

Categories Home

Number Of Ingredients 9

Ingredients

1 pounds ground beef
1 units onion
2.5 cups water
1 cups rice
3 units beef bouillon cubes
0.5 teaspoons dry mustard
1 units green onions
1 units tomatoes
1 units jack cheese

Steps:

Brown beef with onion in skillet and drain off fat. Stir in water, rice, bouillon, and mustard. Bring to boil.
Reduce heat, cover, and simmer 25 min or till water is absorbed, about 25 min.
Stir in green pepper and tomato. Sprinkle with cheese. Cover and remove from heat. Let stand 2 or 3 minutes till cheese melts.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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