Tex Mex Skillet Recipe

Name: Tex Mex Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 can (16 ounce) red kidney beans; 16 oz jar salsa (I used medium for more heat); 1 cup quick cooking rice (I used instant brown rice); 3/4 cup water (may need a little more); 1/2 cup chopped green pepper; 1 tbsp taco seasoning or chili powder; 1 tsp cumin; 1 cup shredded sharp cheddar cheese; 1 corn chips (Fritos) for topping; 1 sour cream for topping (optional)

Servings: persons

1 lb lean ground beef
1 can (16 ounce) red kidney beans
16 oz jar salsa (I used medium for more heat)
1 cup quick cooking rice (I used instant brown rice)
3/4 cup water (may need a little more)
1/2 cup chopped green pepper
1 tbsp taco seasoning or chili powder
1 tsp cumin
1 cup shredded sharp cheddar cheese
1 corn chips (Fritos) for topping
1 sour cream for topping (optional)

1
In a large skillet, brown hamburger, drain.
2
Mix in seasonings with the ground beef, adjust to your tastes.
3
Cumin isn't hot but it gives a nice almost smoky flavor.
4
I used taco seasoning, but chili powder would be good too.
5
Add to the skillet, salsa, undrained beans, uncooked rice, water, and green peppers, and stir to combine.
6
Cover and simmer, stirring occasionally for 20 minutes, or until rice is done.
7
(If when stirring you notice most of the liquid is gone, and the rice isn't done, add some more water)
8
Top with shredded cheese, cover and heat until cheese melts, about 3-5 minutes longer.
9
Top each serving with 1/4 cup corn chips.

817

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 lb lean ground beef, 1 can (16 ounce) red kidney beans, 16 oz jar salsa (I used medium for more heat), 1 cup quick cooking rice (I used instant brown rice), and more.

Yes, Tex Mex Skillet falls under the Meat & Poultry 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.

Tex Mex Skillet

How did you like this recipe?

Frequently Asked Questions