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Southwest Skillet

 Southwest Skillet
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
4 ServingsPrep: 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.
Nutritional Facts:Make a double batch of Southwest Skillet and freeze half. Thaw, reheat and sprinkle with corn chips and cheese just before serving.