• 1 pound ground pork
  • 2 cloves garlic, minced
  • 1 12-oz can corn, drained
  • 1 16-oz can black beans, drained
  • 1 12-oz jar salsa
  • 1/2 cup water
  • 1 teaspoon dried oregano, crushed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon salt, (optional)
  • 6 6-inch flour tortillas, cut in half and then into 1-inch strips
  • 2 ounces Cheddar cheese, shredded

In large skillet, cook pork and garlic over medium-high heat until pork is lightly browned. Drain off any fat. Stir in remaining ingredients except cheese; bring to a boil, lower heat, cover and simmer for 10-12 minutes. Uncover, top with cheese and cook 2 minutes more until cheese is melted. Serve hot, if desired, with sour cream, green onions and tortilla chips.

Serves 6

With supervision, young chefs can help with putting this pantry skillet meal together. Serve with a side salad and extra chips.

Calories: 353 calories

Protein: 26 grams

Fat: 10 grams

Sodium: 723 milligrams

Cholesterol: 48 milligrams

Saturated Fat: 4 grams

Carbohydrates: 40 grams

Fiber: 8 grams