Southwest Skillet Supreme Recipe

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Southwest Skillet Supreme Recipe

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This is the kind of dish that's popular among cattle ranchers in Arizona. I've even won two cooking contests including a cattle growers "beef cook-off" with this recipe!—Connie Isaacson, Globe, Arizona
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min, Cook: 25 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min, Cook: 25 min.

Ingredients

  • 2 pounds ground beef
  • 1-1/2 cups chopped onion
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons chili powder
  • 1 can (15 ounces) pinto beans, undrained
  • 1 can (11-ounce) Mexican-style kernel corn, drained
  • 3 cans (8 ounces each) tomato sauce
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Tortilla chips
  • 2 cups shredded lettuce
  • 2 tomatoes, chopped
  • 1 can (2-1/2 ounces) sliced ripe olives, drained
  • 1/3 cup sour cream

Directions

In a skillet, cook ground beef with onion until the beef is browned and onion is tender; drain. Stir in next seven ingredients; simmer 15 minutes.
Leave in skillet or spoon into a shallow serving dish; sprinkle with cheese and circle with tortilla chips. Garnish with lettuce, tomato, olives and sour cream. Yield: 8-10 servings.
Originally published as Southwest Skillet Supreme in Country Ground Beef 1993, p89

  • 2 pounds ground beef
  • 1-1/2 cups chopped onion
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 teaspoons chili powder
  • 1 can (15 ounces) pinto beans, undrained
  • 1 can (11-ounce) Mexican-style kernel corn, drained
  • 3 cans (8 ounces each) tomato sauce
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • Tortilla chips
  • 2 cups shredded lettuce
  • 2 tomatoes, chopped
  • 1 can (2-1/2 ounces) sliced ripe olives, drained
  • 1/3 cup sour cream
  1. In a skillet, cook ground beef with onion until the beef is browned and onion is tender; drain. Stir in next seven ingredients; simmer 15 minutes.
  2. Leave in skillet or spoon into a shallow serving dish; sprinkle with cheese and circle with tortilla chips. Garnish with lettuce, tomato, olives and sour cream. Yield: 8-10 servings.
Originally published as Southwest Skillet Supreme in Country Ground Beef 1993, p89

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