Tex-Mex Skillet

READY IN: 45mins
Recipe by CJAY8248

This is from WSU Extension office. Use beef, pork, turkey, or chicken for the ground meat or the cooked and chopped meat. 1 cup, packed, of raw ground meat= 1/2 lb. Freeze 1/2 lb. portions for quick meals.

Top Review by NorthwestGal

This was delicious. For the vegetable option, I used onion and green bell pepper. For the garlic, I used minced garlic. For the beans, I used red kidney beans. And this turned out wonderful. We all liked it. It made a lot, too. Thank you for sharing your recipe, CJAY. Made for ZWT8 ~ Mexico.

Ingredients Nutrition

Directions

  1. Use a large skillet or saucepan (at least 4 qts.) with a tight-fitting lid. Over medium heat, brown 1 cup ground meat, breaking apart with a spoon.
  2. Add the PART 1 vegetables and continue cooking 5-10 minutes. Drain fat. If using cooked meat instead of raw, cook the vegetables in a Tblsp. of oil.
  3. Add the water, rice, tomatoes, and seasonings. Bring to a boil. Reduce heat to medium-low. Cover pan and cook 10 minutes.
  4. Add PART 2 drained beans to the pan. If using cooked meat, add now. Continue to cook for 10-15 minutes, until rice is tender.

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