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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I was born and raised on a farm and still live on one with my husband and kids. We build up hearty appetites, and this Mexican-style dish always pleases.Becky Paxton, Afton, Iowa Ingredients:
1 pound ground beef |
3/4 cup chopped onion |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/2 cup uncooked instant rice |
1/2 cup water |
3 tablespoons chopped green pepper |
1-1/2 teaspoons chili powder |
1/2 teaspoon garlic salt |
1/2 teaspoon salt |
1 cup corn chips |
3/4 cup shredded cheddar cheese |
Directions:
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, rice, water, green pepper and seasonings. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
2. Remove from the heat. Sprinkle with corn chips and cheese. Cover and let stand for 3 minutes or until cheese is melted. Yield: 4 servings.
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