Southwest Skillet Recipe

5 2 5
Southwest Skillet Recipe
Southwest Skillet Recipe photo by Taste of Home
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Southwest Skillet Recipe

Read Reviews
5 2 5
Publisher Photo
I was born and raised on a farm and still live on one with my husband and kids. We build up hearty appetites, and this Mexican-style dish always pleases.—Becky Paxton, Afton, Iowa
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 40 min.

Ingredients

  • 1 pound ground beef
  • 3/4 cup chopped onion
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup uncooked instant rice
  • 1/2 cup water
  • 3 tablespoons chopped green pepper
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1 cup corn chips
  • 3/4 cup shredded cheddar cheese

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, rice, water, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
Remove from the heat. Sprinkle with corn chips and cheese. Cover and let stand for 3 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Southwest Skillet in Taste of Home Ground Beef Cookbook 1999, p219

  • 1 pound ground beef
  • 3/4 cup chopped onion
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup uncooked instant rice
  • 1/2 cup water
  • 3 tablespoons chopped green pepper
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1 cup corn chips
  • 3/4 cup shredded cheddar cheese
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, rice, water, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
  2. Remove from the heat. Sprinkle with corn chips and cheese. Cover and let stand for 3 minutes or until cheese is melted. Yield: 4 servings.
Originally published as Southwest Skillet in Taste of Home Ground Beef Cookbook 1999, p219

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Reviews forSouthwest Skillet

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MY REVIEW
dedradiane User ID: 3944878 88883
Reviewed Dec. 13, 2012

"I did add some extra spices like, cumin and Mrs. Dash. Then used chili cheese corn chips. I put the chips on the plate so they would not get soggy setting on top of this dish. Thanks for the recipe."

MY REVIEW
cobysmom User ID: 3634107 43640
Reviewed Sep. 15, 2012

"my whole family enjoyed this very filling supper the only variation was i omitted the corn chips and used a mexican cheese blend will def be making again"

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