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
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
Reviews
Both hubby and I cleaned our plates tonight. I followed the recipe and the changes I made was to use one can of chopped green chilies instead of two and to use two cups of cooked brown rice. . What a delicious flavor. We will be having this delicious dish again. I highly recommend this recipe. Volunteer Field Editor
I have made this tasty meal since I found the recipe in the Taste of Home Ground Beef cookbook years ago. We use the leftovers (it's just us 2) in a tortilla and adds extra cheese. It's fast, easy and and good.
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.
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