Mexican Chili Skillet Recipe

Name: Mexican Chili Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cooking oil; 1/2 cup onion, minced; 1/4 cup green bell pepper, chopped; 1 fresh garlic clove, minced; 1/2 lb ground round; 2 teaspoons chili powder; 1/2 cup tomato juice; 15 ounces dark red kidney beans, drained and rinsed; 1/2 teaspoon dried oregano; 1/2 teaspoon table salt; 1/4 cup long-grain rice, uncooked; 1/2 cup frozen corn; 1/2 cup cheddar cheese, shredded; 1/2 cup sliced black olives, drained (optional); 14 ounces tortilla chips

Servings: persons

1 tablespoon cooking oil
1/2 cup onion, minced
1/4 cup green bell pepper, chopped
1 fresh garlic clove, minced
1/2 lb ground round
2 teaspoons chili powder
1/2 cup tomato juice
15 ounces dark red kidney beans, drained and rinsed
1/2 teaspoon dried oregano
1/2 teaspoon table salt
1/4 cup long-grain rice, uncooked
1/2 cup frozen corn
1/2 cup cheddar cheese, shredded
1/2 cup sliced black olives, drained (optional)
14 ounces tortilla chips

1
Heat oil in a large skillet over medium heat. Briefly saute onion, green pepper and garlic. Push to one side of skillet after a couple of minutes.
2
Break ground round into skillet. Saute the beef until it is no longer pink, then stir in the chili powder and cook 30 seconds longer.
3
Add tomato juice, kidney beans, olives, oregano, salt and rice. Blend all ingredients and bring to a boil.
4
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.
5
Sprinkle cheese over top, turn off the burner and cover, allowing the cheese to melt.
6
Serve over taco chips. Possible toppings include guacamole, sour creme, shredded lettuce, Tabasco sauce, and/or salsa.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon cooking oil, 1/2 cup onion, minced, 1/4 cup green bell pepper, chopped, 1 fresh garlic clove, minced, and more.

Yes, Mexican Chili Skillet falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Chili Skillet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions