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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Convenient 1 pan meal. I found this recipe in an old cookbook along time ago. Kids love it! The original was not as spicy as I make it but I like the flavor better with the added ingredients. To make it even spicier, add some jalapeños instead of the green chili. I also add frozen corn once in awhile. Ingredients:
1 lb ground beef |
3/4 cup chopped onion |
3 garlic cloves, minced |
1 (16 ounce) can tomatoes, chopped |
1 (15 ounce) can red kidney beans |
1 (4 ounce) can chopped green chili peppers |
1/2 cup quick-cooking white rice |
3 tablespoons chopped bell peppers |
1 1/2 teaspoons chili powder |
1 1/2 teaspoons ground cumin |
1/2 teaspoon salt |
1/2 cup water |
3/4 cup shredded american cheese |
corn chips, crushed |
Directions:
1. In a skillet cook ground beef and onion and garlic until meat is browned and vegetables are tender.
2. Stir in the undrained tomatoes, undrained beans, green chili, uncooked rice, bell peppers, chili powder, cumin, salt and 1/2 cup water.
3. Bring to boil.
4. Reduce heat.
5. Simmer, covered for 20 minutes stirring occasionally.
6. Top with cheese.
7. Recover and heat for 3 minutes or until cheese melts.
8. Sprinkle corn chips over the top before serving.
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