Texas-Style Skillet
TOTAL TIME: Prep: 5 min. Cook: 40 min.
YIELD: 6 servings.
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
Ingredients
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1 pound ground beef
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1 medium onion, chopped
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4 garlic cloves, minced
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1 can (15 ounces) pinto beans, undrained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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2 cans (4 ounces each) chopped green chiles
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1/2 cup uncooked long grain rice
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1/2 cup water
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1 to 2 tablespoons chili powder
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2 teaspoons dried cilantro flakes
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1 teaspoon salt
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1 teaspoon ground cumin
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Shredded cheddar cheese, salsa and minced fresh cilantro
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Tortilla chips
Directions
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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, chiles, rice, water and seasonings. Bring to a boil. Reduce heat; covered and simmer for 25 minutes, stirring occasionally.
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2.
Serve in the skillet or transfer to a shallow serving dish. Sprinkle with toppings of your choice. Serve with tortilla chips.
Nutrition Facts
1 serving (calculated without toppings): 273 calories, 8g fat (3g saturated fat), 37mg cholesterol, 716mg sodium, 32g carbohydrate (5g sugars, 6g fiber), 19g protein.
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