Texas-Style Skillet Recipe
Texas-Style Skillet Recipe photo by Taste of Home

Texas-Style Skillet Recipe

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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
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 5 min. Cook: 40 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving (1 each) equals 273 calories, 8 g fat (3 g saturated fat), 37 mg cholesterol, 716 mg sodium, 32 g carbohydrate, 6 g fiber, 19 g protein.


  1. 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.
  2. 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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Reviewed Apr. 24, 2015

"Very good. Make again."

Reviewed May. 15, 2011

"Looking for easy weekday recipe, and this certainly is one. Only change I would make is forget the Tortilla chips and serve it with soft taco."

Reviewed Oct. 22, 2009

"We never have leftovers!! Everyone loves this dish. It has even won 1st place for our sons Boy Scout troop dutch oven cooking competition. Took it home for over 22 family members during hunting season and had them all asking for the recipe. We have eaten it with wraps too."

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