Texas Beef Skillet

Texas Beef Skillet

  • Prep Time: 10 mins
  • Total Time: 35 mins
  • Servings: 6-8

    • About This Recipe

    “Convenient 1 pan meal. I found this recipe in an old cookbook along time ago. Kids love it! The original was not as spicy as I make it but I like the flavor better with the added ingredients. To make it even spicier, add some jalapeños instead of the green chili. I also add frozen corn once in awhile.”

    Ingredients

  • 1lbground beef
  • 3/4 cupchopped onion
  • 3garlic cloves, minced
  • 1 (16ounce) cans tomatoes, chopped
  • 1 (15ounce) cans red kidney beans
  • 1 (4ounce) cans chopped green chili peppers
  • 1/2 cupquick-cooking white rice
  • 3tablespoonschopped bell peppers
  • 1 1/2 teaspoonschili powder
  • 1 1/2 teaspoonsground cumin
  • 1/2 teaspoonsalt
  • 1/2 cupwater
  • 3/4 cupshredded American cheese
  • corn chips, crushed

    • Directions

  • In a skillet cook ground beef and onion and garlic until meat is browned and vegetables are tender.
  • Stir in the undrained tomatoes, undrained beans, green chili, uncooked rice, bell peppers, chili powder, cumin, salt and 1/2 cup water.
  • Bring to boil.
  • Reduce heat.
  • Simmer, covered for 20 minutes stirring occasionally.
  • Top with cheese.
  • Recover and heat for 3 minutes or until cheese melts.
  • Sprinkle corn chips over the top before serving.

    • Reviews

  • “This is a quick recipe to fix and above all very tastey.Everyone in the family liked it.I like the greenchilis in this recipe.My daughter wanted more rice in it. You should be able to add another 1/2 cup rice and some water.”

  • “I made with rotel tomatoes, wasa bit spicy for the hubby.Had to add sour cream to tone it down.Must say it is my kind of dish, especially with the addition of corn and another 1/2 cup of rice.Makes quite a lot, will freeze for later use.Wish I had bought tortillas!”

  • “This is a great one-dish meal that came together quickly and pleased the entire family.I made some changes based on what I had in the kitchen at the time: 1 1/2 pounds of ground beef and a little extra chili powder, but no cumin or green chiles.It wasn’t very spicy that way, but it was still tasty and definitely a dish I will make again.”

  • “YUM! I made this with a can of Rotel tomatoes & green chilies instead of separate cans, and didn’t have the bell peppers so skipped that. Also used shredded cheddar instead of American cheese. And doubled the rice when I saw other comments.VERY GOOD meal and really satisfied our craving for Tex-Mex, as well as only using one pan (cast iron skillet for us). Great recipe, Thanks! ~TJ”

  • “This was not as good as I thought it would be. I used ground turkey, but otherwise followed the directions exactly. I felt it needed more rice to be a real one-dish meal; instead, DH & I wrapped the mixture in tortillas & topped with cheese & lettuce — it was tasty, but it wasn’t what I had expected. Thanks!”

  • “This was really good.My husband loved it.He’s not a big eater and he went back for seconds.That almost never happens even when he really loves something.I added my water with the meat, garlic and onions because my meat was already cooked.I didn’t have any beans to add but I would be willing to try them the next time I make it.I didn’t have quick cooking rice and added 3 cups of hot cooked rice.I forgot the peppers and cut the cumin and chili powder to 1t. each because my kids don’t do spicy.My daughter thought it was still to spicy.I added sour cream on top.My husband thinks that this would be good in a tortilla but he’ll eat it anyway he can get it.Thanks Karen for a fast, easy, last minute dinner!”

  • “whatever you do…Do not use anything other than ground beef for this!!! i like the flavor a lot but i used a nice cut of beef and cut it into chunks and it came out very tough, even though i tried to let it cook to get soft. oh well…i will try again with ground beef. other wise…good!”

  • “This was really good and easy! I loved being able to cook the rice in the same pan instead of having to cook it separately. I did have to cook it a bit longer than 20 minutes because I used regular rice, but it turned out just fine. I was hesitant about adding the can of chili peppers because I’m an absolute wuss about spicy food, but I closed my eyes and dumped ’em in anyways. Guess what!! It wasn’t too hot at all! I used a heaping 3/4 cup of shredded mild cheddar that I needed to use and we both added more cheese at the table, because, well, you can never have too much cheese! Also used more garlic for the same reason! Quick, easy, only uses one pan and tastes yummy. What’s not to like? Thank you Karen for a recipe that puts dinner on the table on the nights when I don’t really feel like cooking. Served it with some white corn tortillas I heated up in the oven then buttered. “

  • “Absolutely wonderful! Full of flavor, easy to fix, and EVERYONE will eat it, my 8 and 3 yr old nieces and my 18 month old daughter.I added the frozen corn, a bit more bell pepper, a little extra rice and had to separate it to add jalapenos for the adults, thanks for sharing!!”

  • “This is very easy and tastey meal. It is heavy and satisfying! I used black beans instead of kidney beans, because I prefer their lighter flavor! Both my kids loved it. Good stuff, thanks for posting!!!”

  • “I love this recipe!My dad used to make it for us when I was a kid.He has since passed and I was whishing I could make it for my kids but couldn’t fine it anywhere, until now!Thanks Karen for giving me a piece of my childhood back!”

  • “This is a really tasey meal.We like our food spicey, so I also added 4 oz. can of chopped jalapenos.It made enough for two meals, so I didn’t put the cheese on until it was on the plates and put in the microwave to melt the cheese before topping with the corn chips.Reheated it for lunch the next day and it was even better!”

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