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3 One-Skillet Dinners You’ll Actually Look Forward to Making After Work

published May 14, 2020
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Credit: Photo: Christopher Simpson; Food Styling: Judy Kim

Skillet dinners have long been a dinner favorite at the end of the day, thanks to their simple prep and even simpler cleanup. How can you make them even easier? The answer is already in your refrigerator.

Pace® Mild Chunky Salsa is a pantry favorite for snacking with tortilla chips, but that’s really just the beginning. It’s so full of Southwest flavor thanks to juicy tomatoes, hand-picked jalapeño peppers, and crisp onions, and it’s wise to keep a few jars on hand. Do so and you have the saucy secret to fast one-skillet dinners that are guaranteed crowd-pleasers.

These quick recipe equations call for just 6 ingredients — including Pace® Mild Chunky Salsaand serve 4 people. They come together without fuss in a skillet and are sure to become new favorites at the dinner table.

One-Skillet Dinner #1: Shakshuka

Eggs become much more than morning fare when they join up with a jar of salsa. Let them simmer in a saucy mix of salsa, sautéed peppers, and spices, then finish them off with creamy avocado and salty feta. You’ll definitely want some bread on the side to mop things up.

The equation: 1 medium red bell pepper + 1 avocado + 1 (16-ounce) jar Pace® Mild Chunky Salsa + 2 teaspoons ground cumin + 4 large eggs + 1/2 cup crumbled feta

Dice 1 medium red bell pepper and slice 1 avocado. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering. Add bell pepper and sauté until tender, about 5 minutes. Add 1 (16-ounce) jar Pace® Mild Chunky Salsa and 2 teaspoons ground cumin, stir to combine, and bring to a simmer. Make 4 small wells in the salsa and, using 4 large eggs, crack an egg into each well. Cover, reduce heat to medium-low, and cook until the whites are set and the yolks jiggle lightly when you gently shake the pan, 8 to 12 minutes. Remove from heat. Sprinkle with 1/2 cup crumbled feta cheese and fan avocado slices on top. Serve garnished with chopped fresh parsley, if desired.

If You Can’t Find…

  • Red bell pepper, try any other color.
  • Ground cumin, try chili powder.
  • Feta cheese, try goat cheese.

One-Skillet Dinner #2: Cheesy Taco Pasta

Turn Taco Tuesday into Taco Pasta Tuesday with this playful recipe. The best part is you don’t even need to take out an extra pot to boil the pasta. Instead, simmer it with salsa and a handful of other taco-inspired favorites until it’s tender and coated in cheesy, comforting goodness.

The equation: 1 pound lean ground beef + 1 tablespoon taco seasoning + 1 (15-ounce) can black beans + 1 (16-ounce) jar Pace® Mild Chunky Salsa + 8 ounces dry elbow macaroni + 1 cup shredded Monterey jack cheese

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and 1 tablespoon taco seasoning and cook, breaking up the meat into small pieces with a wooden spoon, until browned and no pink remains, 5 to 7 minutes. Drain 1 (15-ounce) can black beans and add to the pot along with 1 (16-ounce) jar Pace® Mild Chunky Salsa and 8 ounces dry elbow macaroni; stir to combine. Pour in 2 cups of water and bring to a boil. Boil mixture, stirring frequently to prevent sticking, until the pasta is al dente and almost all of the liquid is absorbed, 6 to 8 minutes. Remove from heat and stir in 1 cup shredded Monterey jack cheese until just melted. Serve garnished with chopped fresh cilantro, if desired.

If You Can’t Find…

  • Ground beef, try ground turkey or chicken.
  • Taco seasoning, try chili powder.
  • Shredded Monterey jack cheese, try shredded mozzarella cheese.

One-Skillet Dinner #3: Salsa Chicken Enchiladas

It’s hard to beat browned and bubbling chicken enchiladas for dinner. They come together in a flash when you use cooked shredded chicken and drench them in a creamy combination of salsa and sour cream. Bring the skillet directly to the table and let everyone dig right in.

The equation: 1 (16-ounce) jar Pace® Mild Chunky Salsa + 1/2 cup sour cream + 1 (4-ounce) can diced green chiles + 3 cups shredded chicken + 2 cups shredded Mexican cheese + 8 (8-inch) flour tortillas

Heat oven to 400°F. Combine 1 (16-ounce) jar Pace® Mild Chunky Salsa and 1/2 cup sour cream in a medium bowl. Pour half of the mixture into the bottom of a large cast iron or other oven-safe skillet. Drain 1 (4-ounce) can diced green chiles and combine with 3 cups shredded chicken and 1 cup shredded Mexican cheese in a medium bowl. Using 8 (8-inch) flour tortillas and working with one tortilla at a time, fill each with about 1/2 cup of the filling, roll tightly to close, and place seam-side down in a single layer in the skillet. Pour remaining salsa mixture over the filled tortillas and sprinkle with an additional 1 cup shredded Mexican cheese. Bake until browned and bubbly, 15 to 20 minutes. Serve garnished with chopped fresh cilantro, if desired.

If You Can’t Find…

  • Sour cream, try whole-milk plain Greek yogurt.
  • Flour tortillas, try corn tortillas.
  • Shredded Mexican cheese, try shredded cheddar cheese.