Southwest Skillet
TOTAL TIME: Prep: 10 min. Cook: 40 min.
YIELD: 4 servings.
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
Ingredients
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1 pound ground beef
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3/4 cup chopped onion
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1/2 cup uncooked instant rice
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1/2 cup water
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3 tablespoons chopped green pepper
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1-1/2 teaspoons chili powder
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1/2 teaspoon garlic salt
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1/2 teaspoon salt
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1 cup corn chips
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3/4 cup shredded cheddar cheese
Directions
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1.
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.
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2.
Remove from the heat. Sprinkle with corn chips and cheese. Cover and let stand for 3 minutes or until cheese is melted.
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