In my mom’s hometown, there is a food stand called The Tamale King. The owner, Ray, makes the BEST tamales in the United States.
I am not even going to pretend that my skillet tamales compare to Ray’s real tamales. These are the lazy version; you don’t have to…
- Shred the meat
- Make masa
- Soak corn husks
- Assemble individuals tamales
You just need a skillet and about 30 minutes to cook this delicious dinner.
- 1 pound ground beef or turkey
- 1 bell pepper (any color will work; I used yellow)
- 1/2 tablespoon cumin
- 1 teaspoon chili powder
- 2 cups salsa
- 2 tablespoons water
- 2/3 cup frozen corn
- 6 corn tortillas
- 4 oz. shredded cheese
- Chop the pepper. Cook the pepper and the meat in a skillet over medium heat for about 10 minutes or until meat is cooked through and no longer pink. Drain.
- Return meat to skillet with cumin, chili powder, salsa, water, and corn. Bring to a boil.
- Cut tortillas in half and then into 1-inch strips. Add the tortillas strips to the skillet. Reduce heat, cover, and simmer for 8 minutes.
- Top with cheese before serving.
P.S. I am linking up with Angie for Fiesta Friday.