I snagged this recipe from my local online Military Spouse group many moons ago. The woman who submitted the recipe is such a wonderful lady. She was one of the few who helped me adjust to life in this city and was a great help when it came to information about our local Air Force Base. So if you are reading this Melanie (she's a Follower on Facebook) I want to give a shout out to ya just to say "thanks" for helping me all those years ago :)
BTW....I have quite a few recipes that I plan to post from fellow Military Wives who I have had the pleasure of meeting over the years. I have already posted two from my dear friend, Courtney, who is also a Military Wife :) Now it's Melanie's turn :)
This recipe is wonderful. I like to describe it as a mix between chili and Mexican Hamberger Helper (if there is such a thing) with cheese thrown in for good measure. The Frito's are great too and add such a great taste of saltiness to the dish. Such a great meal to make if you are wanting something different to eat on some nights. The next time I make this, I think I'm going to top my serving off with a little bit of sour cream :) Yummmm!
Texas Beef Skillet
1 lb. ground beef
3/4 cup chopped onion
1 can (16 oz) chopped tomatoes, undrained
1 can (15.2 oz) red kidney beans, undrained
1 cup quick cooking rice (we use regular rice already cooked and it works just as well)
1 cup water
3 tbsp. chopped green pepper
1/2 tsp. chili powder
2 tsp. salt
2 tsp. garlic salt or 1 tsp. garlic powder
3/4 cup shredded cheddar cheese
Crushed Frito's (about 1 and 1/2 cups)
In a skillet, cook ground beef and onion till meat is browned and onion is tender. Drain off the fat.
Stir in the undrained tomatoes, undrained beans, rice, water, green peppers,
chili powder, salt, and garlic salt/powder.
Reduce heat and simmer, covered for 20 minutes, stirring occasionally.
Top with cheese.
Sprinkle corn chips around edge (we like to sprinkle them all over).