southwest skillet dinner ii
(2 ratings)
I found this recipe on Allrecipes. This skillet dinner will definitely 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?
►
(2 ratings)
yield
4 to 6
prep time
45 Min
Ingredients For southwest skillet dinner ii
-
1 lbground beef
-
3/4 cchopped onion
-
1 (16 oz.) cankidney beans, rinsed and drained
-
1 (14 oz.) candiced tomatoes, undrained
-
1/2 cuncooked instant rice
-
1/2 cwater
-
3 Tbspchopped green pepper
-
1 1/2 tspchili powder
-
1/2 tspgarlic salt
-
1/2 tspsalt* (see my notes)
-
1 ccorn chips* (see my notes)
-
3/4 cshredded cheddar cheese* (see my notes)
How To Make southwest skillet dinner ii
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT