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Southwest Skillet

2 reviews
Total Time
Prep: 10 min. Cook: 40 min.

By Taste Of Home Editorial Team

Recipe by Becky Paxton, Afton, Iowa

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 01, 2022

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

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Test Kitchen Approved

Southwest Skillet

2 reviews
Prep Time 10 min
Cook Time 40 min
Yield 4 servings

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
Text Ingredients

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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