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    You are in: Home / Recipes / Nacho Rice Skillet Recipe
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    Nacho Rice Skillet

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    whifflellama's Note:

    This recipe is based off of a recipe from Recipe Zaar ("Nacho Skillet Casserole"). I made a number of modifications, and figured I would post it. It's a very filling dish that's like nacho toppings on rice, instead of chips. This is a very adaptable recipe, and I'd love to hear all of your variations! If you do not like spice, I suggest adding the chili powder gradually until you find the perfect amount of heat for you. I have frozen this and reheated it with success! Please note: cook time and final yield do not factor in rice

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    Serves: 6



    Units: US | Metric


    1. 1
      Heat olive oil in a large skillet.
    2. 2
      Brown turkey and onions in skillet until turkey is no longer pink in the center.
    3. 3
      Drain any excess fat.
    4. 4
      Mix kidney beans, cheddar cheese soup, Mexicorn, tomato sauce, chili powder, garlic powder, salt, and pepper into skillet.
    5. 5
      Simmer mixture together, stirring occasionally, until warmed through.
    6. 6
      Serve over warm rice.

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    Nutritional Facts for Nacho Rice Skillet

    Serving Size: 1 (649 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 666.2
    Calories from Fat 172
    Total Fat 19.1 g
    Saturated Fat 7.7 g
    Cholesterol 83.1 mg
    Sodium 2069.6 mg
    Total Carbohydrate 94.1 g
    Dietary Fiber 11.8 g
    Sugars 5.9 g
    Protein 32.1 g

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