It’s hard on these hot days to figure out a meal for my family that doesn’t heat the kitchen and satisfies hunger. This dish is cooked in a skillet, is full of flavor and hearty enough to satisfy everyone. Serve with a crisp, cold salad and you’re done. Well, except for the clean up.

Making the Skillet Enchilada Casserole

I like to have everything prepped before I start cooking – cut up, measured, ready to put into the dish.

Use Mexican chorizo ^[1] in this recipe. Peel the plastic wrapper off before you start cooking. Crumble the meat up in a heavy skillet and cook over medium heat, until it’s starting to brown a little and much of the fat has been rendered.

Add the pork chunks and cook, stirring occasionally, until the pork is lightly browned.

Stir in the onion and garlic and cover. Simmer for about ten minutes.

Remove from the heat stir in the tortillas until the are distributed evenly in the meat mixture.

Add the tomatoes and cheese. I used queso fresco, but it doesn’t melt. Queso Oaxaca will have more of a cheddar like flavor and will melt. You can also use cheddar if you prefer.

Pour the broth over the top, then top with the enchilada sauce.

Bring it all to a boil, the cover and simmer on low for about 35 to 40 minutes. The sauce should be bubbly and the tortillas soft.

Let it cool for about 10 minutes before serving.

Garnish with sour cream and avocado –

Serve!

© Copyright 2023 The Lazy Gastronome

5 from 8 votes

Print ^[2]

Skillet Enchilada Casserole

Mexican chorizo and pork with onion, garlic and tomatoes. It simmers with broth and enchilada sauce until everything is tender. Served with avocado and sour cream.

Course: Main Course, main dish

Cuisine: Mexican, one-pot, Skillet

Keyword: blue cheese, chorizo, enchilada sauce, ground pork, tomato, tortillas

Servings: 4 to 6 servings

Author: HelenFern

Ingredients

• 9 oz. Mexican Pork Chorizo
• 2 to 2-1/2 cups pork cut into chunks
• 3/4 cups onions, chopped
• 2 teaspoons garlic, minced
• 1 medium tomato, chopped
• 12 corn tortillas, cut into strips or triangles
• 1 cup chicken broth
• 10 oz can of enchilada sauce
• 10 oz Mexican cheese (I used queso fresco, but it doesn't melt. Queso Oaxaca will have more of a cheddar like flavor and will melt. You can also use cheddar if you prefer)

Instructions

1. Use Mexican chorizo in this recipe. Peel the plastic wrapper off before you start cooking. Crumble the meat up in a heavy skillet and cook over medium heat, until it's starting to brown a little and much of the fat has been rendered.

2. Add the pork chunks and cook, stirring occasionally, until the pork is lightly browned.

3. Stir in the onion and garlic and cover. Simmer for about ten minutes. 

4. Remove from the heat stir in the tortillas until the are distributed evenly in the meat mixture. Add the tomatoes and cheese. Pour the broth over the top, then top with the enchilada sauce.

5. Bring it all to a boil, the cover and simmer on low for about 35 to 40 minutes. 

6. Let it cool for about 10 minutes before serving. 

7. Garnish with avocado and sour cream.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

 

Leave me a comment – I’d love to hear your thoughts!

My peppers are coming in nicely and the poblanos are perfect for stuffing!!  We’ve tried the stuffed with cheese and ground beef. Baked, grilled and pan fried. This is our favorite preparation – and its an easy and delicious way to use three different varieties.

Let’s get stuffin’ :

Start with the smoky flavors – Heat the grill – on medium heat, grill the poblanos ^[6], corn, bell pepper, onion and jalapeño. When they are lightly charred, remove from the grill and let them cool.

After the vegetables are cool enough to handle, remove the skins from all the peppers.

Cut the poblano in half and remove the stems and seeds. Place them in a heavy casserole dish, cut side up. These are the peppers that will get stuffed.

In a heavy skillet, heat the chorizo, then add the pork and cook until it’s browned. Be sure there is no pink in the pork. 

When the meat mixture is done, put it evenly into each half of the poblano and wipe out the pan. Leave just a touch of the oils in the pan.

Carefully cut the kernels off the corn cob. Set aside.

Remove the stems, seeds and skins from the bell pepper and  jalapeño. Mince the jalapeño and chop the bell and the onion. Set aside.

Melt the butter in the same pan used for the meat-

Next add the vegetables and lightly sauté them until they are starting to sweat a little. Stir in the spices and cook for about 3 minutes.

Split the vegetable mixture evenly on top of the meat in the peppers.

Finish with the cheese and bake for about 30 minutes at 350 degrees –

Cook until the top is golden brown. The nearly burnt corners are the best part of the cheese!

Garnish with sliced avocado, a wedge of lime and chopped cilantro.

Serve with warm tortillas and salad on the side. It’s a delicious meal!

© Copyright 2022 The Lazy Gastronome

5 from 15 votes

Print ^[7]

Pork and Corn Stuffed Poblano

An easy dish that is almost a meal in itself. Ful of pork and corn and fresh peppers - Just add a salad!

Course: Main Course, main dish

Cuisine: Mexican, Southwestern

Keyword: bell peppers, cheese, chorizo, corn, jalepeno, peppers, poblano, pork, stuffed, summer

Servings: 4 servings

Author: HelenFern

Ingredients

• 2 large poblano peppers
• 1 large ear of corn, shucked
• 1 large red bell pepper
• 1/2 large jalapeño
• 1/2 large yellow onion
• 1 pound ground pork
• 9 oz package beef chorizo (Mexican)
• 1 Tablespoon butter
• 1 teaspoon smoked paprika
• 1 teaspoon lemon pepper
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 1/8 teaspoon apple cider vinegar
• 1-1/2 cup pepper jack cheese, shredded
• cilantro, lime and avocado for garnish

Instructions

1. Grill the poblanos, corn, bell pepper, onion and jalapeño. When they are lightly charred, remove from the grill and let them cool. 

2. When the vegetables are cool, remove the skins from the peppers. 

3. Cut the poblano in half and remove the stems and seeds. Place them in a heavy casserole dish, cut side up.

4. In a heavy skillet, cook the chorizo, then add the pork and cook until it's browned. 

5. Split the meat mixture evenly into each half of the poblano and wipe out the pan. Leave just a touch of the oils in the pan.

6. Cut the kernels off the corn cob. Set aside.

7. Remove the stems, seeds and skins from the bell pepper and  jalapeño. Mince the jalapeño and chop the bell and the onion. Set aside.

8. Melt the butter in the same pan used for the meat. Add the vegetables and lightly sauté them until they are starting to sweat a little. Stir in the spices and cook for about 3 minutes.

9. Split the vegetable mixture evenly on top of the meat in the peppers.

10. Top with cheese and bake for about 30 minutes at 350 degrees - until the top is golden brown.

11. Garnish with avocado, lime wedge and chopped cilantro. Serve with warm tortillas. 

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

This is my version of the Chinese ^[11] burrito mu shu pork – super simple and wonderfully delicious. Typically mu shu had mushrooms, eggs, and wood ear and enoki mushrooms. This version uses green onions and regular crimini mushrooms. You can use a Chinese pancake wrap or, as we did, a flour tortilla. Add some shredded cabbage to the top with extra green onions, wrap it like a burrito and enjoy!

Here’s How to Do it:

Start by browning the pork in 2 Tablespoons of olive oil.  When the pork is browned, ad 1/8 cup of ponzu and reduce heat to low. Cover and simmer about 20 minutes, or until the meat is tender.

Turn the heat to high and let all the liquid evaporate, then sear the meat, adding more oil if necessary.

Remove from the pan and set aside.

Add the mushrooms, 3 green onions (cut into chunks) and 1 tablespoon of oil to the pan.

Gently sauté

until the mushrooms are soft and lightly browned.

Add the meat back to the pan with the sesame oil, black bean paste, the remaining ponzu, sesame seeds and the pepper flakes. Cook on low for about 5 to 10 minutes.

Beat the egg in a cup, then pour it into the pan and cook, breaking it up with a spatula while it cooks.

Add the shredded cabbage and

cook until the cabbage is warm but still crunchy.

Put about 1/4 of the mixture into the center of a burrito.

Add some hoisin sauce to the top with the rest of the green onions (2- cut into slices) divided evenly.

Roll and serve hot!

© Copyright 2022 The Lazy Gastronome

5 from 7 votes

Print ^[12]

Mu Shu Pork

An easy version of the classic wrap

Course: Main Course, main dish

Cuisine: American, Chinese

Keyword: asian, hoisin, mushrooms, onions, ponzu, pork, wrap

Servings: 4 wraps

Author: HelenFern

Ingredients

• 1 pound pork, cut into small pieces
• 3 Tablespoons olive oil
• 1/3 cup ponzu sauce
• 2-1/2 cup sliced mushrooms
• 5 green onions (2 for the garnish)
• 1-1/2 cup shredded cabbage (I used a three color coleslaw mix)
• 1 teaspoon black bean paste
• 1 teaspoon Thai chili flakes
• 1 Tablespoon sesame oil
• 1 teaspoon toasted sesame seeds
• 1 large egg
• 1/4 cup hoisin sauce for garnish
• 4 flour tortillas or Asian rice pancakes

Instructions

1. Start by browning the pork in 2 Tablespoons of olive oil.  When the pork is browned, ad 1/8 cup of ponzu and reduce heat to low. Cover and simmer about 20 minutes, or until the meat is tender.

2. Turn the heat to high and let all the liquid evaporate, then sear the meat, adding more oil if necessary. Remove from the pan and set aside.

3. Add the mushrooms, 3 green onions (cut into chunks) and 1 tablespoon of oil to the pan. Gently sauté until the mushrooms are soft and lightly browned.

4. Add the meat back to the pan with the sesame oil, black bean paste, the remaining ponzu, sesame seeds and the pepper flakes. Cook on low for about 5 to 10 minutes.

5. Beat the egg in a cup, then pour it into the pan and cook, breaking it up with a spatula while it cooks. 

6. Add the shredded cabbage and cook until the cabbage is warm but still crunchy. 

7. Put about 1/4 of the mixture into the center of a burrito.

8. Add some hoisin sauce to the top with the rest of the green onions (cut into slices) divided evenly. Roll and serve hot! 

Recipe Notes

© Copyright 2022 The Lazy Gastronome

I found this beautiful roast on sale – a treasure these days with the price of meat!! I pulled out some frozen green beans ^[16] that I grew this summer and a few mushrooms left from the frittata I made for our Christmas brunch – and it came out amazing!!

Here’s How to Do it:

Preheat the oven to 350° – this step is really important to prevent over-cooking a tender cut.

Sprinkle salt and fresh cracked pepper liberally on both sides of the pork loin.

Heat 1 or 2 teaspoons of olive oil in heavy skillet and brown the roast on both sides.

Spread some olive oil in the bottom of a heavy casserole dish. I love my enameled cast iron!

Lay the thyme in the center in a flat bundle and put the roast on top.

Place the mushrooms,

onion and

green beans on either side of the roast. Add salt and pepper to the veggies.

Add 1/4 cup of water to the skillet and simmer, stirring constantly, loosening the browned bits in the bottom of the pan. Keep simmering until it is reduced to about half.

Pour the liquid over the meat. Evenly pour the 1/8 cup of olive oil over the vegetables and the meat.

Place in a hot oven and cook for about 30 – 40 minutes. The internal temperature should be 140 – 145° and the vegetables soft but not mushy.

Remove and allow to rest for 5 minutes.

When you allow meat to rest before you cut, two things happen. One, the internal temperature rises from 5 to 10 degrees. Two, all the juices that are hanging out around the roast that the heat pulled out while cooking, draws back into the meat keeping it moist and juice. This is especially important with a lean cut like a pork loin.

Slice and serve hot!

© Copyright 2022 The Lazy Gastronome

Print ^[17]

Pork Loin with Green Beans, Onions and Mushrooms

An easy and delicious dish full of flavor.

Course: Main Course, main dish

Cuisine: American

Keyword: green beans, mushrooms, onions, pork, pork loin

Servings: 4 servings

Author: HelenFern

Ingredients

• 1 pound pork loin (not tenderloin)
• 1/4 cup olive oil
• 3/4 cup sliced mushrooms (I used crimini but any kind will work)
• 1/3 red onion sliced
• 2 cups fresh or frozen whole green beans
• sea salt and fresh cracked pepper
• 1/4 cup warm water

Instructions

1. Preheat the oven to 350° - this step is really important to prevent over-cooking a tender cut.

2. Sprinkle salt and fresh cracked pepper liberally on both sides of the pork loin.

3. Heat 1 or 2 teaspoons of olive oil in heavy skillet and brown the roast on both sides.

4. Spread some olive oil in the bottom of a heavy casserole dish.

5. Lay the thyme in the center in a flat bundle and put the roast on top.

6. Place the mushrooms, onion and green beans on either side of the roast. Add salt and pepper to the veggies.

7. Add 1/4 cup of water to the skillet and simmer, stirring constantly, loosening the browned bits in the bottom of the pan. Keep simmering until it is reduced to about half.

8. Pour the liquid over the meat. Evenly pour the 1/8 cup of olive oil over the vegetables and the meat.

9. Place in a hot oven and cook for about 30 - 40 minutes. The internal temperature should be 140 - 145° and the vegetables soft but not mushy.

10. Remove and allow to rest for 5 minutes.

    When you allow meat to rest before you cut, two things happen. One, the internal temperature rises from 5 to 10 degrees. Two, all the juices that are hanging out around the roast that the heat pulled out while cooking, draws back into the meat keeping it moist and juice. This is especially important with a lean cut like a pork loin.

11. Slice and serve hot!

Recipe Notes

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

We love mushrooms at our house. Wild, cultivated, big and small. This recipe is a delicious main dish that features the big portobello. Stuffed with savory sausage ^[21], bell pepper and onions and topped with melted mozzarella. Give it a try. I think you’ll be glad you did!

Here’s How Stuff the Mushrooms!

Preheat the oven to 350° –

Remove the stems from the mushroom caps, set aside.

Place the mushrooms into a large casserole, gill side down, and drizzle with some olive oil. Add a little bit of salt and pepper.

Brown the sausage in a heavy skillet.

Chop the mushroom stems, bell pepper and onion.

Add to the browned meat and cook until the sausage is brown and the vegetables are soft.

Turn the mushrooms over and fill each cap with the meat mixture.

Cut the ball of mozzerella into slices

and top each mushroom evenly.

Bake for about 35 to 45 minutes. The mushrooms will be tender and the cheese will be browned.

Top each one with some fresh grated parmesan and

serve hot! Delicious!

© Copyright 2021 The Lazy Gastronome

Print ^[22]

Sausage Stuffed Portobellos

Easy and delicious. A filling and satisfying dish - serve with a cold salad or some garlic bread (or both!)

Course: Main Course, main dish

Cuisine: American

Keyword: mozzerella, mushroom, mushrooms, pork sausage, portobello

Servings: 4 mushrooms

Author: HelenFern

Ingredients

• 4 large portobello mushrooms
• 1 - 2 Tablespoon olive oil (it's worth buying a good quality oil)
• 1 pound Italian Sausage (I used 1/2 pound hot, 1/2 pound sweet)
• 1/2 cup chopped green bell pepper (about 1/2 pepper)
• 1/2 cup chopped onion
• 8 oz. Mozzarella (whole milk)
• Fresh parmesan
• Fresh cracked pepper and sea salt to taste

Instructions

1. Preheat the oven to 350° - 

2. Remove the stems from the mushroom caps.

3. Place the mushrooms into a large casserole, gill side down, and drizzle with some olive oil.

4. Brown the sausage in a heavy skillet.

5. Chop the mushroom stems, bell pepper and onion.

6. Add to the browned meat and cook until the sausage is brown and the vegetables are soft.

7. Turn the mushrooms over and fill each cap with the meat mixture.

8. Cut the ball of mozzerella into slices and top each mushroom evenly.

9. Bake for about 35 to 45 minutes. The mushrooms will be tender and the cheese will be browned.

10. Top each one with some fresh grated parmesan and serve hot! Delicious!

Recipe Notes

© Copyright 2021 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!