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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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I grew up in Phoenix, and my husband is from Texas. When we lived in New York, we really missed Southwest-style food, so I created this recipe. It's been a staple through the years.Barbara Westbrook, Gainsville, Texas Ingredients:
1 pound ground beef |
1 medium onion, chopped |
4 garlic cloves, minced |
1 can (15 ounces) pinto beans, undrained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
2 cans (4 ounces each) chopped green chilies |
1/2 cup uncooked long grain rice |
1/2 cup water |
1 to 2 tablespoons chili powder |
2 teaspoons dried cilantro flakes |
1 teaspoon salt |
1 teaspoon ground cumin |
shredded cheddar cheese, salsa and minced fresh cilantro |
tortilla chips |
Directions:
1. In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, chilies, rice, water and seasonings. Bring to a boil. Reduce heat; covered and simmer for 25 minutes, stirring occasionally.
2. Serve in the skillet or transfer to a shallow serving dish. Sprinkle with toppings of your choice. Serve with tortilla chips. Yield: 6 servings.
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