Santa Fe Supper Recipe
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Santa Fe Supper Recipe

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This zesty skillet meal is a great way to bring a little variety to your dinnertime lineup. Green chilies spice up the rice, while salsa, zucchini, onion and cheddar cheese dress up the ground beef mixture.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 cup uncooked long grain rice
  • 1 pound ground beef
  • 2 small zucchini, cut into 1/4-inch slices
  • 1 large onion, halved and sliced
  • 1-1/2 cups chunky salsa, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 cup (4 ounces) shredded cheddar cheese


  1. Cook rice according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the zucchini, onion, 1 cup salsa, salt and pepper; cook until vegetables are crisp-tender.
  2. Add pepper Jack cheese and chilies to the rice. Sprinkle cheddar cheese over beef mixture; serve with rice and remaining salsa. Yield: 4 servings.
Originally published as Santa Fe Supper in Quick Cooking January/February 2002, p31

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momof4band1g User ID: 2226473 130558
Reviewed Jul. 1, 2011

"I've made this many times over the past few years. It's quick, tasty, easy, and hearty. Sometimes I leave the rice plain. It's yummy either way!"

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