This is a modified slow-cooker recipe and could easily be made that way, as well. I'm calling it "kid-friendly" because all three of my kids (10, 10, and 8) gobbled it up and thought it was amazing. They even liked it the second time I made it, which any mom knows is the *real* test. It has a ton of flavor without being overly spicy, and they love adding shredded cheese, sour cream, avocado, and crushed tortilla chips to their own bowls.
This was borne of desperation. I had limited ingredients on hand and a hungry trio of kids (ages 8, 8, and 5) to feed. This got rave reviews (one of my daughters asked why I made such a "fancy" dinner. LOL) and after feeding our family of five, we still had some leftovers for lunch. Very easy, reasonably healthy, and yummy... my kind of dinner!
I stayed at the Olallieberry Inn in Cambria about 20 years ago, and the innkeeper was kind enough to give me the recipe for the amazing chocolate chip cookies they put out every afternoon. I have lost and found this recipe (written on a small piece of Olallieberry Inn stationery) numerous times over the years, so I'm posting it here so I never lose it again! I have posted it exactly as she wrote it, though I usually omit the pecans. Simple and delicious recipe.