Mexican Skillet Recipe

Name: Mexican Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. cooking oil; 1 c. minced onion; 1/2 c. chopped green pepper; 1 clove garlic, chopped; 1 lb. ground beef; 4 tsp. chili powder; 1 c. tomato juice; 1 (16 oz.) can kidney beans; 1/2 tsp. oregano leaves; 1/2 c. uncooked rice; 1 (17 oz.) can whole kernel corn; 1 c. shredded Cheddar cheese

Servings: persons

1 Tbsp. cooking oil
1 c. minced onion
1/2 c. chopped green pepper
1 clove garlic, chopped
1 lb. ground beef
4 tsp. chili powder
1 c. tomato juice
1 (16 oz.) can kidney beans
1/2 tsp. oregano leaves
1/2 c. uncooked rice
1 (17 oz.) can whole kernel corn
1 c. shredded Cheddar cheese

1
Heat oil in a large skillet.
2
Briefly cook onion, green pepper and garlic in oil.
3
Push to one side of skillet.
4
Add ground beef and stir until meat is no longer pink.
5
Stir in chili powder.
6
Mix all ingredients together well.
7
Add tomato juice, rice, the liquid from the kidney beans and corn and oregano.
8
Stir; bring to boil. Cover and reduce heat to low.
9
Simmer for 25 minutes.
10
Stir in corn and beans.
11
Cover and heat for 5 minutes.
12
Sprinkle cheese on top.
13
Cover and heat until cheese is melted.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 Tbsp. cooking oil, 1 c. minced onion, 1/2 c. chopped green pepper, 1 clove garlic, chopped, and more.

Yes, Mexican 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.

Mexican Skillet

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