MEXICAN CHILI SKILLET
This is an easy and inexpensive one-dish meal and a crowd-pleaser as well. My wife scavenged the recipe from an old cookbook (alas! gone now!) and we have this dish at least once a month. All our house guests have pretty much asked for the recipe.
Provided by Bone Man
Categories One Dish Meal
Time 1h
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium heat. Briefly sauté onion, green pepper and garlic. Push to one side of skillet after a couple of minutes.
- Break ground round into skillet. Sauté the beef until it is no longer pink, then stir in the chili powder and cook 30 seconds longer.
- Add tomato juice, kidney beans, olives, oregano, salt and rice. Blend all ingredients and bring to a boil.
- Cover and reduce heat to a simmer for 25 minutes, stirring occasionally, and then stir in the corn. Cover and cook for five more minutes.
- Sprinkle cheese over top, turn off the burner and cover, allowing the cheese to melt.
- Serve over taco chips. Possible toppings include guacamole, sour creme, shredded lettuce, Tabasco sauce, and/or salsa.
Nutrition Facts : Calories 374.1, Fat 17.5, SaturatedFat 4.2, Cholesterol 22, Sodium 374.6, Carbohydrate 43.2, Fiber 6, Sugar 1.5, Protein 13
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