Southwest Skillet Dinner II

Recipe Rating:
 2 Ratings
Serves: 4 to 6
Prep Time:


1 lb ground beef
3/4 c chopped onion
1 (16 oz.) can(s) kidney beans, rinsed and drained
1 (14 oz.) can(s) diced tomatoes, undrained
1/2 c uncooked instant rice
1/2 c water
3 Tbsp chopped green pepper
1 1/2 tsp chili powder
1/2 tsp garlic salt
1/2 tsp salt* (see my notes)
1 c corn chips* (see my notes)
3/4 c shredded cheddar cheese* (see my notes)

The Cook

Kimberly Kay Recipe
Well Seasoned
Toledo, OH (pop. 287,208)
Member Since Jul 2010
Kimberly's notes for this recipe:
I found this recipe on Allrecipes. 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.

PS: Can you tell I'm into Southwestern food?
Make it Your Way...

Personalize This


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.

About this Recipe



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user Nancy R Robeyone - Oct 16, 2010
Nancy Robeson [Robeyone] has shared this recipe with discussion group:
South Western Cooking
user Nancy R Robeyone - Oct 16, 2010
Join our group!
user Kimberly Kay KimberlyV65 - Oct 16, 2010
I just did! Thanks for the invite! =)
user Nancy R Robeyone - Oct 16, 2010
Sure Kimberly! Just to fore warn you we are a crazy bunch of people and like to laugh A LOT!!!! Welcome!

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