Mexican One-Skillet Dinner


by Bree of Baked Bree

Now that school is back in session, I am all about collecting fast, easy recipes that everyone in my family will eat (not an easy feat, I can assure you). This Mexican One-Skillet Dinner, or some variation of it, is on my table at least once a week.


With school, football practice, work, tutoring and everything else that we have going on, it is even more important to me that we eat dinner together as a family. Often it can be the only time all of us are in the same place at the same time during the day.


I want dinner to be enjoyable and relaxing – for all of us – including the cook. That means it needs to be easy for me to prep and cook, will satisfy even my pickiest eaters, and doesn’t require a lot of cleanup or many dishes.


I often get this started in the morning. I will mix the marinade, slice the chicken and vegetables, and put everything in a resealable plastic bag. I toss the mixture a few times to make sure everything is coated, and then keep in the fridge until I’m ready to cook.


While everything is in the skillet, I get the toppings ready and toast the chips. I like to make my own, but you could buy some. I have also warmed tortillas and served this taco style and made it into a taco salad (for this variation I don’t melt the cheese over; I add grated cheese to the salad). Perfect for a busy weeknight.


Mexican One-Skillet Dinner
By Bree of Baked Bree


Servings: 6




For Marinade:

1/3 cup olive oil

1 teaspoon chili powder

1 teaspoon chipotle powder

1/2 teaspoon cumin

1/2 teaspoon dried oregano

2 cloves garlic, minced

1 teaspoon kosher salt

1/2 teaspoon pepper

1 tablespoon honey

Zest and juice of one lime


For Skillet:

3 tablespoons olive oil, divided

3 boneless, skinless chicken breasts, thinly sliced

1 red pepper, sliced

1 yellow pepper, sliced

1 red onion, thinly sliced

1 can black beans, rinsed and drained

1 can kidney beans, rinsed and drained

1 cup (4 ounces) aged Wisconsin cheddar cheese, grated

1/2 cup (2 ounces) Wisconsin Monterey jack cheese, grated


For Toasted Tortilla Chips:

8 taco-size flour tortillas

3 tablespoons olive oil, divided

1 teaspoon kosher salt


To Serve:

Iceberg lettuce, shredded

Cilantro leaves

Green onions, sliced

Black olives, sliced


Cooking Directions:

For marinade: Whisk all ingredients for marinade. Place chicken in resealable plastic bag; pour marinade over and marinate at least 10 minutes, or all day, in refrigerator.


For skillet: Preheat oven to 400°F. Heat large cast iron skillet or ovenproof sauté pan over medium-high heat. Drizzle half of olive oil in pan. Remove chicken from marinade and cook 4-5 minutes in skillet or until cooked through. Do not crowd chicken; cook in 2 batches if necessary. Transfer to plate and cover with foil.


Add remaining olive oil, peppers and onions to skillet; cook until soft, about 10 minutes. Add beans; cook additional 3 minutes, or until beans are hot. Return chicken to skillet. Sprinkle with cheeses; place in oven until cheeses are melted and bubbly.


For tortilla chips: Cut tortillas into wedges. Drizzle half of olive oil on bottom of rimmed baking sheet. Arrange tortillas in single layer. Drizzle with remaining olive oil and sprinkle with salt. Bake until golden brown and crisp, about 10-12 minutes.


To serve: Divide chips among 6 plates. Top with skillet mixture, lettuce, cilantro, green onions and black olives to taste.