Taco Skillet

Welcome to Taco-Town, it's back on the map. Contrary to my lack of taco-ish posts, I wanted to assure you I still love all things, well, taco-ish! I have been cooking lots of tacos, nachos, burritos, taco salads, enchiladas (the list could go on and on), I just haven't had new ones to post. Well, that is, until now. Here's an oldie, but goodie I didn't realize I hadn't posted about already. I found it in Quick Cooking (now Simple & Delicious) two kids ago (so it's been at least 7 years!). The picture's horrendous. I will blame it on cloudy skies and lack of good light... it couldn't be my photography skills. You would think after almost 2 years I would be getting better! Bad picture aside, this dish is scrumptious on a soft shell tortilla or scooped on a tortilla chip. Try it! Enjoy :)

TACO SKILLET
1 pound ground beef
1 medium onion, chopped
1 can (16 ounces) refried beans
1 can (4 ounces) chopped green chilies
1/4 to 1/2 tsp garlic powder
3/4 cup sour cream
1/2 to 1 tsp ground cumin
1/2 to 1 tsp chili powder
1 medium tomato, seeded and chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 small green pepper, chopped
1 cup (4 ounces) shredded Mexican cheese blend
Tortilla chips or taco shells, shredded lettuce and salsa

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, chilies and garlic powder; cook until heated through. In a small bowl, combine the sour cream, cumin and chili powder; spread over beef mixture. Top with tomato, olives and green pepper. Sprinkle with cheese. Serve with tortilla chips or taco shells, lettuce and salsa.