Mexican Chili Skillet

Recipe by Bone Man
READY IN: 1hr
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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