Recipe: Cheezy taco skillet
The question ‘what are we going to eat today?’ can be quite a struggle on some days. Instead of taking a pizza out of the freezer, Louise de Brabander shows in her new cookbook Easy dinners that cooking can also be very efficient and quick without compromising on flavour, as with this cheezy taco skillet.
“Minimal washing-up, maximum flavour! That’s what this skillet of comfort food is all about. Melted cheese, spicy sauce and delicious vegetables. Put it in the middle of the table and eat straight from the skillet, stuff it into a taco or spoon it over a bowl of rice. All equally delicious. Choose a cheese with a strong flavour that melts nicely. I like to use a mix of Parmesan and Gruyère or sharp cheddar.”
How to make the cheezy taco skillet
- Mix all the ingredients for the pickled onion and leave to marinate while you make the taco skillet.
- Preheat the oven to 200 °C.
- Heat some oil in an ovenproof skillet and add the cauliflower florets. Let them brown over medium heat for a few minutes. Stir once the florets have formed a nice crust and put a lid on the skillet. Cook for 5 minutes, but make sure the florets don’t burn. Remove the lid and add the garlic and chilli sauce.
- Mix well. Add the beans and chopped tomatoes. Season with pepper, salt and smoked paprika.
- Add the spinach and let it wilt. Stir 2 tablespoons of sour cream into the sauce.
- Sprinkle the grated cheese over the top and place the skillet in the hot oven for 10 minutes, or until the cheese has melted.
- Meanwhile, heat a cast-iron skillet over high heat until hot. Toast the tortillas until golden brown and crisp.
- Remove the skillet from the oven and finish with the remaining sour cream, drained pickled red onion and coriander. Serve with the tortillas.
Title: Easy dinners
Author: Louise de Brabander
Price: €31,99
Publisher: Carrera Culinair
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