Texas Beef Skillet
1 lb ground beef
3/4 cup chopped onions
3 garlic cloves, minced
1 (16 ounce) can tomatoes, chopped
1 (15 ounce) can red kidney beans
1 (4 ounce) can chopped green chili peppers
1/2 cup quick-cooking white rice
3 tablespoons chopped bell peppers
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 cup water
3/4 cup shredded American cheese
corn chips, crushed
In a skillet cook ground beef and onion and garlic until meat is browned and vegetables are tender.
Stir in the undrained tomatoes, undrained beans, green chili, uncooked rice, bell peppers, chili powder, cumin, salt and 1/2 cup water.
Bring to boil.
Simmer, covered for 20 minutes stirring occasionally.
Top with cheese.
Recover and heat for 3 minutes or until cheese melts.
Sprinkle corn chips over the top before serving.
Pairs Well With
Beef, TexMex - Convenient 1 pan meal. This is not a spicy hot meal, but you can add diced jalapeÃ±os if you prefer it that way. I have also made this for large groups of people by making it up to the cheese and chips and transferring the meat into a large casserole before topping it with the cheese and crushed chips and placing it in the oven until the cheese melts. I like it best with a side of buttered corn.