Southwest Skillet Dinner II
|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)|
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DirectionsIn 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.