Mexican Chili Skillet

Name: Mexican Chili Skillet
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 serving(s)
Ingredients: 14.79 ml cooking oil; 118.29 ml onion, minced; 59.14 ml green bell pepper, chopped; 1 fresh garlic clove, minced; 226.79 g ground round; 9.85 ml chili powder; 118.29 ml tomato juice; 425.24 g dark red kidney beans, drained and rinsed; 2.46 ml dried oregano; 2.46 ml table salt; 59.14 ml long-grain rice, uncooked; 118.29 ml frozen corn; 118.29 ml cheddar cheese, shredded; 118.29 ml sliced black olives, drained (optional); 396.89 g tortilla chips

Submitted by Bone Man

"This is an easy and inexpensive one-dish meal and a crowd-pleaser as well. My wife scavenged the recipe from an old cookbook (alas! gone now!) and we have this dish at least once a month. All our house guests have pretty much asked for the recipe."

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photo by Bone Man

Ready In:: 1hr
Ingredients:: 15
Serves:: 10

ingredients

14.79 ml cooking oil
118.29 ml onion, minced
59.14 ml green bell pepper, chopped
1 fresh garlic clove, minced
226.79 g ground round
9.85 ml chili powder
118.29 ml tomato juice
425.24 g dark red kidney beans, drained and rinsed
2.46 ml dried oregano
2.46 ml table salt
59.14 ml long-grain rice, uncooked
118.29 ml frozen corn
118.29 ml cheddar cheese, shredded
118.29 ml sliced black olives, drained (optional)
396.89 g tortilla chips

directions

Heat oil in a large skillet over medium heat. Briefly sauté onion, green pepper and garlic. Push to one side of skillet after a couple of minutes.
Break ground round into skillet. Sauté the beef until it is no longer pink, then stir in the chili powder and cook 30 seconds longer.
Add tomato juice, kidney beans, olives, oregano, salt and rice. Blend all ingredients and bring to a boil.
Cover and reduce heat to a simmer for 25 minutes, stirring occasionally, and then stir in the corn. Cover and cook for five more minutes.
Sprinkle cheese over top, turn off the burner and cover, allowing the cheese to melt.
Serve over taco chips. Possible toppings include guacamole, sour creme, shredded lettuce, Tabasco sauce, and/or salsa.

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Reviews

I found this recipe in Cookery for 1 or 2 by Barbara Swain published in 1978. It's great. We usually have it with Monterey Jack cheese on the top. Super easy and doubles well. Thanks for the posting.

greksgirl
This really takes little time to prepare and has great flavors! I did do some amount adjustments, for sure increase the garlic if you are a garlic-lover, I also added in 2 jalapeno peppers, seeded and chopped and some dried chili flakes (we like extreme heat, thos are two ingredients I add in most of the time to recipes!) I also increased the chili powder, I am giving this to my DS as a take-home meal he is sure to love, this is delicious Bones! thanks so much for sharing...Kitten:)

Kittencalrecipezazz

RECIPE SUBMITTED BY

Bone Man

I am a retired State Park Resort Manager/Ranger. Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! http://www.dnr.state.oh.us/parks/parks/shawnee.htm

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