Southwest Skillet Dinner II

Kimberly Kay Recipe

By Kimberly Kay KimberlyV65

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?

Recipe Rating:
 2 Ratings
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
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)
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Directions Step-By-Step

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

Course/Dish: Beef
Other Tag: Quick & Easy