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Southwest Skillet

By: Becky Paxton

"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"

Rate/Review | Read Reviews (33)

Prep Time:
10 Min

Cook Time:
40 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 pound ground beef
3/4 cup chopped onion
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can 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

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