- 1 pound ground beef
- 1 medium onion, diced
- 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 or parsley flakes
- 1 teaspoon salt
- 1 teaspoon ground cumin
- Toppings: shredded cheddar cheese, salsa, minced fresh cilantro
- Tortilla chips
- In a skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, chilies, rice, water and seasonings; mix well. 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.
Reviews forTexas-Style Skillet
"Very good. Make again."
"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."
"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."