Campechana
A hearty Mexican-style skillet dish with shrimp, meatballs, and bacon in a savory tomato sauce, perfect for a weeknight dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 lb shrimp
- 1 lb meatballs
- 4 slices bacon
- 1 medium onion
- 3 cloves garlic
- 2 cups tomato sauce
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Cook the 4 bacon slices in a large skillet over medium heat until crispy, about 6 minutes. Remove bacon, leaving 2 tbsp drippings in the pan.
- 2
Add the 1 sliced onion and 3 minced garlic cloves to the drippings; cook until soft and golden, about 5 minutes.
- 3
Add the 1 lb meatballs and cook, turning occasionally, until browned on all sides, about 8 minutes.
- 4
Pour in the 2 cups tomato sauce and 1 tsp salt; bring to a simmer, then reduce heat to low and cook for 10 minutes until sauce thickens slightly.
- 5
Stir in the 1 lb shrimp and crumbled bacon; cook until shrimp are pink and opaque, about 4 minutes. Serve hot.
Tools you’ll need
- large skillet
- spatula
- knife
- cutting board
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