southwest skillet dinner ii
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?
prep time
45 Min
cook time
method
---
yield
4 to 6
Ingredients
- 1 pound ground beef
- 3/4 cup chopped onion
- 1 (16 oz.) can kidney beans, rinsed and drained
- 1 (14 oz.) can diced tomatoes, undrained
- 1/2 cup uncooked instant rice
- 1/2 cup water
- 3 tablespoons chopped green pepper
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon salt* (see my notes)
- 1 cup corn chips* (see my notes)
- 3/4 cup shredded cheddar cheese* (see my notes)
How To Make southwest skillet dinner ii
-
Step 1In a skillet, cook beef and onion over medium heat until no longer pink and drain.
-
Step 2Add beans, tomatoes, rice, water, green pepper and seasonings; mix well and bring to a boil.
-
Step 3Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
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Step 4Remove 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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Category:
Beef
Tag:
#Quick & Easy
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