Santa Fe Skillet Recipes

SANTA FE CHICKEN SKILLET

Steps:

• Preheat the oven to 400F and move the rack to the middle position.
• Cut the chicken breasts in half lengthwise so you have 4 thinner cutlets. Season both sides with the garlic powder, chili powder, and salt & pepper.
• Add the oil to a skillet over medium-high heat. Once it's hot, add the chicken and cook for about 3-4 minutes/side until lightly golden. Take the chicken out of the pan.
• Add the onion to the skillet and sauté for 5 minutes or until it's softened and lightly browned.
• Stir in the Rotel tomatoes, beans, corn, and smoked paprika. Let it heat through for a couple of minutes, and be sure to scrape up the brown bits from the bottom of the pan.
• Add the chicken back in and spoon some of the tomatoes/beans/corn onto the chicken. Sprinkle the cheese over top of everything (I concentrate it on the chicken).
• Place the skillet in the oven for 5-7 minutes or until the chicken is cooked through (165F) and the cheese is nice and melty. You can broil the cheese for a few minutes at the end if you want it to be browned.
• Top with fresh chopped cilantro and serve immediately.

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SANTA FE CHICKEN SKILLET

Steps:

• In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
• In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
• In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
• Garnish with cheese and cilantro. Serve with lime wedges.

VELVEETA® EASY SANTA FE SKILLET

Steps:

• Brown meat with onions in large skillet sprayed with cooking spray; drain. Return to skillet.
• Add water, tomatoes and cumin; mix well. Bring to boil. Stir in pasta and peppers; cover. Simmer on medium-low heat 15 min. or until pasta is tender and almost all the water is absorbed, stirring occasionally.
• Add VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.

SANTA FE STEW

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir taco seasoning mix and ranch dressing mix into the ground beef; add shoepeg corn, diced tomatoes with green chile peppers, red kidney beans, black beans, pinto beans, chicken broth, and diced tomatoes. Bring the mixture to a simmer, stirring occasionally; cook until the tomatoes are softened, 30 to 60 minutes.

SANTA FE SKILLET CHICKEN

Steps:

• In a large skillet over medium-high heat, heat oil. Season chicken with taco seasoning, cayenne pepper, and salt. Add chicken and cook until golden and cooked through, 8 minutes per side. Transfer to a plate.
• Add garlic, onion, and peppers to skillet and cook until soft, 5 minutes. Stir in black beans until warmed through, then transfer mixture to a plate.
• Reduce heat to low and return chicken to skillet. Top with cheddar and black bean mixture, then cover and let cheese melt.
• Garnish with cilantro before serving.

SANTA FE SKILLET

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pasta, contents of seasoning packet, salsa, water, chili powder, salt and cayenne., Bring to a boil. Reduce heat; cover and simmer until pasta is tender, about 15 minutes, adding more water if necessary. Stir in tomatoes; sprinkle with olives and cheese. Cover and simmer until heated through, 3-4 minutes. Serve with sour cream if desired.

SANTA FE CHICKEN AND RICE

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
• Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

SANTA FE SKILLET SHRIMP

Steps:

• Heat oil in large skillet on medium-high heat. Add shrimp and vegetables; cook and stir 4 minutes or just until shrimp turn pink and vegetables are tender-crisp.
• Stir in Seafood Sauce; cook and stir 2 minutes or until heated through.
• Serve with cooked rice, if desired.