Real Recipes From Real Home Cooks ®

southwest skillet dinner ii

★★★★★ 2
a recipe by
Kimberly Kay
Toledo, OH

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
serves 4 to 6
prep time 45 Min

Ingredients For southwest skillet dinner ii

  • 1 lb
    ground beef
  • 3/4 c
    chopped onion
  • 1 (16 oz.) can
    kidney beans, rinsed and drained
  • 1 (14 oz.) can
    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)

How To Make southwest skillet dinner ii

  • 1
    In a skillet, cook beef and onion over medium heat until no longer pink and drain.
  • 2
    Add beans, tomatoes, rice, water, green pepper and seasonings; mix well and bring to a boil.
  • 3
    Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
  • 4
    Remove from heat; sprinkle with corn chips and cheese; cover and let stand for 3 to 5 minutes or until cheese melts.

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