This easy skillet dish has a nice barbecue flavor that goes over well in winter.—Rebecca Roberts, Odessa, Texas
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cups cooked rice
- 1 can (16 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
- 6 ounces process cheese (Velveeta), cubed
- 3 tablespoons water
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the rice, beans, cheese and water. Cook and stir over medium-low heat until cheese is melted. Yield: 4 servings.
Originally published as Beefy Beans 'N' Rice in Casserole Cookbook 2001, p297
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