Kimberly's StoryI 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?
1 (16 oz.) can(s)
kidney beans, rinsed and drained
1 (14 oz.) can(s)
diced tomatoes, undrained
uncooked instant rice
chopped green pepper
1 1/2 tsp
salt* (see my notes)
corn chips* (see my notes)
shredded cheddar cheese* (see my notes)
1In a skillet, cook beef and onion over medium heat until no longer pink and drain.
2Add beans, tomatoes, rice, water, green pepper and seasonings; mix well and bring to a boil.
3Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
4Remove from heat; sprinkle with corn chips and cheese; cover and let stand for 3 to 5 minutes or until cheese melts.