Recipes

Southwest Skillet

Beans  Beef  Chili  Cinco de Mayo  Dinner  Game Day  Main Dish  Processor/Blender  Rice  Southwestern US  Stove  Tangy  Tex-Mex  Vegetable 

• Cooking Time: about 25 minutes
• Preparation Time: about 15 minutes
• 1 lb. ground beef
• 3/4 cup chopped onion
• 1 (16 oz.) can kidney beans, rinsed and drained
• 1 (14 oz.) can diced tomatoes, undrained
• 1/2 cup uncooked instant rice
• 1/2 cup water
• 3 Tbsp. chopped green pepper
• 1 1/2 tsp. chili powder
• 1/2 tsp. garlic salt
• 1/2 tsp. salt*
• 1 cup corn chips*
• 3/4 cup shredded Cheddar cheese*

In a skillet, cook beef and onion over medium heat until no longer pink and drain.

Add beans, tomatoes, rice, water, green pepper, and seasonings; mix well and bring to a boil.

Reduce heat; cover and simmer for 20 minutes, stirring occasionally.

Remove from heat; sprinkle with corn chips and cheese; cover and let stand for 3 to 5 minutes or until cheese melts.

I found this recipe on Allrecipes, and it was submitted by Becky Paxton of Afton, Iowa. This skillet dinner will definately keep you warm on a cold Fall or Winter day. The only changes I made was that instead of 1/2 tsp. of salt, I used ground cumin; and I didn't actually measure out the corn chips and cheese; I used about 3 handfuls of crushed corn chips, and about 1 heaping handful of cheese. I also used extra tomatoes. But other than those minor things, everything's the same.

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Author: Becky Paxton

Website Credit: http://www.allrecipes.com