Tex-Mex Skillet

Un Poco Caliente y Picante


My first-bite recipe testers are trusted friends and family members who join me for family dinners where new dishes are tasted, chewed, and evaluated. This recipe was a big hit with my taste testers because it’s the food equivalent of a Labrador retriever—easy—going, reliable, and comforting. Bonus: It requires the bare minimum of cooking skills, so cooking it is relaxing, too.

Total time: 25–30 minutes


  • 4 teaspoons extra-virgin olive oil
  • ½ medium yellow onion
  • ¾ pound yellow summer squash
  • 1 medium red bell pepper
  • pound ground beef
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 large eggs
  • 1 cup salsa
  • a handful fresh cilantro
  • 3–4 scallions


  • nothing special


Cook the veggies

Warm 2 teaspoons olive oil in a large, nonstick skillet over medium-high heat, 2 minutes. While the oil heats, dice the onion. Add the onion to the skillet with a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. While the onion cooks, cut the squash into thin half-moons and the bell pepper into strips. Add the squash and pepper to the pan and stir-fry until crisp-tender, 5–7 minutes; transfer the veggies to a large bowl.

Cook the meat

Crumble the beef into the skillet and cook, breaking up the meat with a wooden spoon, until it is just pink, then sprinkle with the salt and pepper. When the meat is browned, add it to the bowl with the veggies.

Cook the eggs

Add the remaining 2 teaspoons olive oil to the pan and warm it over medium-high heat. In a small bowl, whisk the eggs with a pinch of salt and pepper. Pour the eggs into the skillet, stirring and cooking until they’re almost set. Return the meat and vegetables to the pan, pour in the salsa, and mix everything together into one beautiful mess. Remove the skillet from the heat, then mince the cilantro and slice the scallions.

To serve

Divide the sauté among individual serving dishes and sprinkle with cilantro and scallions.