Description
This sizzling discada recipe brings bold flavor and rustic charm straight from the ranch to your table. Made with layers of meat, smoky spices, and colorful veggies, it’s the ultimate one-pan meal—perfect for cookouts, parties, or backyard gatherings. Fire up your skillet or discada pan and get ready for a Mexican-Texan favorite!
Ingredients
½ lb bacon, chopped
½ lb Mexican chorizo (casings removed)
1 lb ground beef (85/15 blend preferred)
4–5 hot dogs, sliced into coins
½ cup diced ham or smoked sausage (optional)
1 large onion, finely chopped
2 bell peppers (any color), chopped
3 garlic cloves, minced
2 medium tomatoes, diced
2 jalapeños, thinly sliced
½ cup beer or beef broth (for deglazing)
1 tsp cumin
1 tsp paprika (optional)
Salt & pepper to taste
Optional Add-Ins:
Pineapple chunks
Chipotle powder or adobo sauce
Lime juice, chipotle, or oregano for brightness
Instructions
Prep All Ingredients
Chop meats and vegetables before heating the pan—this dish cooks fast.Heat the Discada or Skillet
Use a discada pan over open fire or a cast iron skillet on medium-high heat.Cook Meats in Stages
Start with bacon; cook until crispy and set aside.
Add chorizo; brown and break up, then set aside.
Brown the ground beef with cumin, salt, and pepper.
Add hot dogs and ham; sear until slightly crispy.
Add Veggies
Sauté onions, bell peppers, and garlic in the leftover fat.
Deglaze with beer or broth to lift the fond.
Combine Everything
Return all meats to the pan.
Stir in diced tomatoes and jalapeños.
Simmer 10 minutes, then adjust seasoning and add a squeeze of lime or paprika for extra kick.
Notes
- 🔥 Use beer, broth, or cola for depth and caramelization.
- 🌿 For a fresh twist, toss in pineapple or top with queso fresco.
- 🌱 Vegetarian? Swap meats for mushrooms, black beans, or tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: Northern Mexican, Tex-Mex
Nutrition
- Serving Size: ~1½ cups
- Calories: ~410
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 80mg