Mexican Chili Skillet

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.

• Ready In: 1 hr
• Serves: 10

Ingredients

• 1  tablespoon  cooking oil
• 1⁄2 cup onion, minced
• 1⁄4 cup green bell pepper, chopped
• 1  fresh garlic clove, minced
• 1⁄2 lb  ground round
• 2  teaspoons chili powder
• 1⁄2 cup tomato juice
• 15  ounces dark red kidney beans, drained and rinsed
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon table salt
• 1⁄4 cup long-grain rice, uncooked
• 1⁄2 cup frozen corn
• 1⁄2 cup cheddar cheese, shredded
• 1⁄2 cup  sliced black olives, drained (optional)
• 14  ounces tortilla chips

Directions

1. 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.
2. 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.
3. Add tomato juice, kidney beans, olives, oregano, salt and rice. Blend all ingredients and bring to a boil.
4. 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.
5. Sprinkle cheese over top, turn off the burner and cover, allowing the cheese to melt.
6. Serve over taco chips. Possible toppings include guacamole, sour creme, shredded lettuce, Tabasco sauce, and/or salsa.