Texas-Style Skillet Recipe

4.5 4 7
Texas-Style Skillet Recipe
Texas-Style Skillet Recipe photo by Taste of Home
Publisher Photo

Texas-Style Skillet Recipe

Read Reviews
4.5 4 7
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. Cook: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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.
Originally published as Texas-Style Skillet in Taste of Home Ground Beef Cookbook 1999, p289

Nutritional Facts

1 each: 273 calories, 8g fat (3g saturated fat), 37mg cholesterol, 716mg sodium, 32g carbohydrate (5g sugars, 6g fiber), 19g protein.

  • 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
  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, chilies, rice, water and seasonings. Bring to a boil. Reduce heat; covered and simmer for 25 minutes, stirring occasionally.
  2. Serve in the skillet or transfer to a shallow serving dish. Sprinkle with toppings of your choice. Serve with tortilla chips. Yield: 6 servings.
Originally published as Texas-Style Skillet in Taste of Home Ground Beef Cookbook 1999, p289

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Reviews forTexas-Style Skillet

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Cindy User ID: 8675792 272880
Reviewed Sep. 10, 2017

"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."

MY REVIEW
fascinator User ID: 7633968 225372
Reviewed Apr. 24, 2015

"Very good. Make again."

MY REVIEW
lorettalib User ID: 4493956 34385
Reviewed May. 15, 2011

"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."

MY REVIEW
kpochop User ID: 2890802 83269
Reviewed Oct. 22, 2009

"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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