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Texas-Style Skillet

 Texas-Style Skillet
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
6 ServingsPrep: 5 min. Cook: 40 min.

Ingredients

  • 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

Directions

  • 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.

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Texas-Style Skillet (continued)

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.