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Texas-Style Skillet
I grew up in Phoenix, and my husband is from Texas. When we lived in New York, we really missed Southwest-style food, so I created this recipe. It's been a staple through the years.—Barbara Westbrook, Gainsville, Texas
6 Servings
Prep: 5 min. Cook: 40 min.
Ingredients
1 pound
ground beef
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With Johnsonville Italian Sausage.
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1 medium onion, chopped
4 garlic cloves, minced
1 can (15 ounces) pinto beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (4 ounces
each
) chopped green chilies
1/2 cup uncooked long grain rice
1/2 cup water
1 to 2 tablespoons chili powder
2 teaspoons dried cilantro flakes
1 teaspoon salt
1 teaspoon ground cumin
Shredded cheddar cheese, salsa and minced fresh cilantro
Tortilla chips
Directions
In a large skillet, cook the beef, onion and garlic over medium heat
until the meat is no longer pink; drain. Add the beans, tomatoes,
chilies, rice, water and seasonings. Bring to a boil. Reduce heat;
covered and simmer for 25 minutes, stirring occasionally.
Serve in the skillet or transfer to a shallow serving dish. Sprinkle
with toppings of your choice. Serve with tortilla chips. Yield: 6
servings.
© Taste of Home 2013
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Texas-Style Skillet
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Nutrition Facts:
1 serving (1 each) equals 273 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 716 mg sodium, 32 g carbohydrate, 6 g fiber, 19 g protein.
© Taste of Home 2013