Let me preface by saying that this recipe doesn’t actually make tamales. In fact, Nate gets very annoyed about the name and frequently reminds me that there is nothing “tamale-ish” about this recipe. However, that doesn’t make it any less delicious, and he asks for the “skillet beef Mexican dish thingy” about once a week. I like to play dumb, pondering aloud, ”Skillet beef thingy? I’m not sure what you’re talking about,” until he finally calls it by the correct name. I got this recipe from his mom, and I personally think that chefs can name their dishes whatever the heck they feel like naming them. One of these days I’m going to slather some honey on toast and call it “breakfast pizza.” That’ll really get him going. It’s these little things that truly keep a marriage alive, don’t you think?
Easy Skillet Beef Tamales
1 pound ground beef
Half a green bell pepper, chopped
Half a red bell pepper, chopped
2 cups salsa
1 cup frozen corn
Two tablespoons water
6 corn tortillas cut into half-inch strips
1 cup shredded cheddar cheese
Sour cream, for garnish
1) Cook beef and peppers over medium heat until beef is cooked through, then drain.
2) Stir in salsa, corn and water and cook until bubbly (about two minutes).
3) Stir in tortilla strips.
4) Reduce heat, cover and simmer for 15 minutes.
5) Sprinkle with cheese and serve with a scoop of sour cream.
Easy peasy, skillet beef tamales. Or whatever you want to call them.
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