Spicy rice skillet

Yield: 8 Servings

Measure Ingredient
2 pounds Ground beef
1 large Onion; chopped
1 large Green pepper; chopped
1 can (10 oz) diced tomatoes with green chiles; undrained
1 can (4 oz) chopped green chiles
1 cup Beef broth
2 tablespoons Worcestershire sauce
2 tablespoons Chili powder
2 teaspoons Salt
1 teaspoon Pepper
¼ teaspoon Hot pepper sauce
4 cups Cooked long graine rice
2 cups Sour cream
2 cups Shredded cheddar cheese
\N \N Corn chips

In a large skillet, brown beef, onion and green pepper until the meat is no longer pink; drain. Add the next eight ingredients. Simmer, uncovered for 10 minutes. Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionlly (do not boil).

Serve over corn chips.

Recipe by: Taste of Home - December/January 1998 Posted to recipelu-digest Volume 01 Number 328 by The Taillons <taillon@...> on Nov 29, 1997

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