Western Skillet
by Sebi
A hearty skillet with crispy potato wedges, crunchy green beans, kidney beans, corn, and bell peppers, rounded off with diced meatballs.
Ingredients
- Potato wedges (frozen) 500 g
- Meatballs (refrigerated section) 400 g
- Green beans (frozen or fresh) 200 g
- Kidney beans (canned) 250 g
- Corn (canned) 150 g
- Bell pepper 2 pieces
- Rapeseed oil 3 tbsp
- Salt to taste
- Pepper to taste
- Paprika powder to taste
- Chili powder to taste
Preparation
- 1
Preheat the oven to 200°C.
- 2
Wash the 2 bell peppers, remove the seeds, and cut into bite-sized pieces.
- 3
Cut the 400 g of refrigerated meatballs into small cubes.
- 4
Bake the potato wedges in the oven for approx. 15-20 min. until crispy.
- 5
Heat 3 tbsp of rapeseed oil in a large skillet.
- 6
Rinse the 250 g of kidney beans and 150 g of corn in a colander under cold water and let drain.
- 7
Add the diced meatballs to the skillet and sauté for a few minutes.
- 8
Add the chopped bell peppers and sauté for a few more minutes.
- 9
Add the drained kidney beans, the corn, and the 200 g of green beans.
- 10
Sauté the vegetables for 8 minutes over medium heat.
- 11
Add the potato wedges from the oven to the skillet and mix well.
- 12
Season the Western Skillet with salt, pepper, paprika powder, and chili powder to taste.