Katelyns Southwest Breakfast Skillet Recipes

SOUTHWEST-STYLE CHEESY BREAKFAST SKILLET

Southwest-Style Cheesy Breakfast Skillet image

Add some adventure into your morning routine with our Southwest-Style Cheesy Breakfast Skillet recipe. Packed with delicious Tex-Mex flavors like jalapeño and red peppers, cilantro and chunky salsa, Southwest-Style Cheesy Breakfast Skillet is an exciting way to start the day.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 slices OSCAR MAYER Bacon, cut into 1-inch-thick slices
1 cup each chopped onions and red peppers
4 cups (about 1/3 of 30-oz. pkg.) ORE-IDA Shredded Hash Brown Potatoes
1/2 small fresh jalapeño pepper, sliced
4 eggs
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/4 cup TACO BELL® Thick & Chunky Salsa
2 Tbsp. chopped fresh cilantro

Steps:

Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
Add onions and red peppers to drippings in skillet; cook 4 to 6 min. or until crisp-tender, stirring frequently. Stir in potatoes and jalapeño peppers; cook 15 min. or until potatoes are evenly browned, stirring occasionally.
Make 4 small wells in potato mixture with back of spoon; slip 1 cracked egg into each well. Top with bacon and cheese; cover. Cook 3 to 4 min. or until egg whites are firm and yolks are cooked to desired doneness. Remove skillet from heat. Let stand, covered, 1 min.
Top with salsa and cilantro.

Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 220 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g

SOUTHWEST SKILLET

Southwest Skillet image

I was born and raised on a farm and still live on one with my husband and kids. We build up hearty appetites, and this Mexican-style dish always pleases.-Becky Paxton, Afton, Iowa

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 pound ground beef
3/4 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup uncooked instant rice
1/2 cup water
3 tablespoons chopped green pepper
1-1/2 teaspoons chili powder
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 cup corn chips
3/4 cup shredded cheddar cheese

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, rice, water, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. , Remove from the heat. Sprinkle with corn chips and cheese. Cover and let stand for 3 minutes or until cheese is melted.

Nutrition Facts :

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