My mom gave me a fundraiser cookbook, and the recipe I’ve used most is for skillet nachos. The whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion.
—Judy Hughes, Waverly, KS
Start to Finish: 30 min. • Makes: 6 servings
1 pound ground beef
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup fresh or frozen corn, thawed
3/4 cup uncooked instant rice
1/2 cup water
1 envelope taco seasoning
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese
1 package (16 ounces) tortilla chips
Optional toppings: sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges
1. In a large cast-iron or other skillet, cook beef over medium heat for 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, for 8-10 minutes until rice is tender and mixture is slightly thickened.
2. Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted. Divide tortilla chips among six plates; spoon beef mixture over chips. Serve with toppings as desired.
HOW TO SEASON A CAST-IRON SKILLET
Is your food sticking to the cast iron? It’s time for a reseasoning!
Seasoning is the process of adhering oil to the pan’s surface to create a nonstick coating. New pans are factory-seasoned, but here’s how to reseason an older cast-iron pan and give it new life:
• Line the lowest oven rack with foil and preheat the oven to 350°.
• Scrub the pan with hot, soapy water and a stiff brush to remove any rust.
• Towel dry and apply a thin coat of vegetable oil to the entire pan—outside and handle included.
• Place pan on top oven rack, upside down; bake for 1 hour.
• Turn off the oven and leave the pan inside to cool. Now seasoned, it’s ready for you to cook with.
• For daily cleaning, rinse with hot water, using a stiff nylon brush to remove residue. Avoid dish soap; it removes seasoning. And don’t submerge a hot pan in cold water; it can crack. Towel dry and apply a light coat of oil while the pan is warm.