Tex mex skillet supper
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Lean ground beef |
| ½ | cup | Chopped onion |
| 1 | can | Drained black beans; (15-oz.) |
| 1 | can | Diced tomatoes; (14-1/2 oz.) |
| 1 | cup | Frozen corn |
| ½ | cup | Uncooked regular rice |
| ½ | cup | Ketchup |
| 1 | tablespoon | Chili powder |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Dried oregano leaves |
| ½ | cup | Shredded cheddar cheese |
| Tortilla chips; optional | ||
Directions
In large nonstick skillet, cook beef and onion until beef is browned; drain. Add all remaining ingredients except cheese and tortilla chips; mix well. Simmer, covered, 30 minutes or until rice is cooked. Remove skillet from heat; sprinkle beef mixture with cheese. Cover and let stand until cheese is melted. Serve with chips if desired. Yield: 4 servings. Formatted by Lynn Thomas dcqp82a@.... Source: Taste of Home Homemaker Schools, Fall 1997. Lynn's notes: Made this 12-17-97; added 3 cloves minced garlic and used 1 lb. ground beef. Very good dish, very easy and with a minimum amount of cleanup. Good served over crushed Doritos nacho cheese chips.
Recipe by: Taste of Home Homemaker School Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Dec 18, 1997