I grew up in Phoenix, and my husband is from Texas. When we lived in New York, we really missed Southwest-style food, so I created this recipe. It's been a staple through the years.—Barbara Westbrook, Gainsville, Texas
- 1 pound ground beef
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 can (15 ounces) pinto beans, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 2 cans (4 ounces each) chopped green chilies
- 1/2 cup uncooked long grain rice
- 1/2 cup water
- 1 to 2 tablespoons chili powder
- 2 teaspoons dried cilantro flakes
- 1 teaspoon salt
- 1 teaspoon ground cumin
- Shredded cheddar cheese, salsa and minced fresh cilantro
- Tortilla chips
- In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, chilies, rice, water and seasonings. Bring to a boil. Reduce heat; covered and simmer for 25 minutes, stirring occasionally.
- Serve in the skillet or transfer to a shallow serving dish. Sprinkle with toppings of your choice. Serve with tortilla chips. Yield: 6 servings.
Originally published as Texas-Style Skillet in Taste of Home Ground Beef Cookbook 1999, p289
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