Recipe for cooking tex-mex skillet supper
Recipes from the Southwest US :: Southwestern Main Dish Meats
1/2 pound lean ground beef
1/2 c. chopped onion
1 (15 ounce) can black beans, drained
1 (14 1/2 ounce) can diced tomatoes
1 c. frozen corn
1/2 c. uncooked regular rice
1/2 c. tomato catsup
1 Tbsp. chili powder
1/4 tsp. salt
1/4 tsp. dried oregano leaves
1/2 c. shredded Cheddar cheese
Tortilla chips (optional)
In large nonstick skillet, cook beef and onion until beef is browned; drain. Add remaining ingredient except cheese and tortilla chips; mix well. Simmer, covered, 1/2 an hour or until rice is cooked.
Remove skillet from heat; sprinkle and distribute beef mixture with cheese. Cover and let stand until cheese is melted. Serve with chips, if desired.
Yield 4 servings.
