Southwest Skillet Dinner II
|Serves:||4 to 6|
|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|
|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)|
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?