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Southwest Skillet

Total Time

Prep: 10 min. Cook: 40 min.

Makes

4 servings

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

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, rice, water, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
  2. Remove from the heat. Sprinkle with corn chips and cheese. Cover and let stand for 3 minutes or until cheese is melted.

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