Southwest Skillet
I was born and raised on a farm and still live on one with my husband and kids. We build up hearty appetites, and this Mexican-style dish always pleases.—Becky Paxton, Afton, Iowa
Ingredients
- 1 pound ground beef
- 3/4 cup chopped onion
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) 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
- 1 cup corn chips
- 3/4 cup shredded cheddar cheese
Reviews
I did add some extra spices like, cumin and Mrs. Dash. Then used chili cheese corn chips. I put the chips on the plate so they would not get soggy setting on top of this dish. Thanks for the recipe.
my whole family enjoyed this very filling supper the only variation was i omitted the corn chips and used a mexican cheese blend will def be making again
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