Dan's Favorite Tex Mex Skillet Dinner
- Ready In:
- 50mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 1 small green bell pepper, chopped
- 1 (10 ounce) can mild diced tomatoes and green chilies
- 1 1⁄2 cups water
- 1 cup uncooked long grain rice
- 1 (1 ounce) envelope mild taco seasoning mix
- 1⁄2 teaspoon salt
- 2 cups chopped lettuce
- 3 green onions, chopped
- 1 tomatoes, chopped
- 1 avocado, sliced
- 1 (2 1/4 ounce) can sliced black olives
- 1 (4 ounce) package Mexican blend cheese, shredded
- tortilla chips
- salsa
directions
- Cook first 3 ingredients in a large skillet over medium high heat, stirring until beef crumbles and is no longer pink; drain.
- Stir in tomato and green chilies, water, rice, seasoning mix and salt.
- Cook covered, over medium heat for 15 minutes, stirring occasionally.
- Uncover and cook 15 more minutes, then remove from heat.
- Sprinkle lettuce, onions, tomato, avocado, olives and cheese over hamburger mixture.
- Stand tortilla chips around edge of skillet; serve with chips and salsa.
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Reviews
-
As this was cooking, I was concerned that there might be too much rice, but the end product was delicious. I ended up adding a bit more chili powder 'cause that suited our taste. Served it up in tostada shells and topped it with the cheese. Then I placed the lettuce, olives, tomatoes, avocado, sour cream and salsa and more tortilla chips on the side so my family could dress their own as desired. Flavor was reminiscent of a good super burrito. We all ate more than we should have--you can call me "Gordo" now!
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This is great - it reminds me of tacos in a skillet. DH and I love homemade tacos and this is so much easier than fixing individual tacos. I always add a tsp of ground cumin to my taco meat so I did add a tsp to this recipe. But that was the only change made. In fact, I think tacos may be a thing of the past. Ole'!
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Being from Texas, we eat alot if Tex-Mex dishes and this one was wonderful! I followed your directions, except that I added two cloves of minced garlic. I didn't have lettuce or avocado, so I didn't top it with the toppings. Instead, I served it plain along with warm corn bread! I'll be trying the toppings next time, as I think it would be great served that way too! The whole family loved it and I will be making this one on a regular basis. Thanks!
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We loved this easy filling skillet supper. I made it as directed until (except for eliminating the salt) serving. I added the black olives and cheese to the serving bowl but instead of the taco fixings (lettuce, tomatoes, etc) we served it with buttermilk cornbread recipe#11420. We will be making this again soon.
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Bev, this is such a simple recipe to put together...All in one skillet, and served from it...Great idea! I followed your directions, but did leave out the olives and avocados (was fresh out!) It still came out so good. Served it with warm flour torts. I did add some of Miss Annie's "Senor Pico's Picante Sauce" in the mix...Perked it right up! (about a 1/2 cup) We sure did enjoy! Thanks for sharing, Laudee
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RECIPE SUBMITTED BY
Bev I Am
United States
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.