Mexican Skillet

The salsa seasoned beef layered with creamy black beans, earthy hominy and lots of cheesy goodness make this a famiiy fave. Serve with a bright green salad, or scoop it onto chips as a hearty dip!

1 lb. lean ground beef

1 teaspoon salt

1 cup My Brother’s Hatch or House Salsa

1 15 oz. can black beans, rinsed and drained

1 15 oz. can hominy, rinsed and drained

1 4 oz. can black olives, drained, sliced

2 cups cheddar or monterey jack cheese, shredded, divided

8 flour tortillas (8 inch)

In 10” cast iron skillet brown ground beef over medium heat, as you brown beef, add salt, My Brother’s Salsa.  Once beef is cooked through, remove from heat and stir in beans, hominy, black olives, ½ the cheese.  Take one or two of the flour tortillas torn into small pieces wedge them down into the mixture. It’s okay if pieces are not completely covered with the meat mixture.  Place in 350* oven for 25 minutes. Remove from oven, stir gently then top with remaining cheese and bake for an additional 10 minutes. To serve: spoon onto plates and top with sour cream and additional My Brother’s Salsa.