Tex-Mex Skillet
"This is from WSU Extension office. Use beef, pork, turkey, or chicken for the ground meat or the cooked and chopped meat. 1 cup, packed, of raw ground meat= 1/2 lb. Freeze 1/2 lb. portions for quick meals."
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
7 1/2 cups
- Serves:
- 5
ingredients
-
Part 1
- 1 cup lean ground meat (add with part 2) or 1 1/2 cups chopped cooked meat (add with part 2)
- 2 cups chopped vegetables, mix any of these (onion, celery, bell pepper, or carrots)
- 2 cups water
- 1 cup dry white rice
- 1 (16 ounce) can tomatoes, chopped
- 2 teaspoons chili powder
- 2 garlic cloves, minced or 1/4 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1⁄4 teaspoon crushed red pepper flakes
-
For part 2 add one of the following types of beans
- 15 15 ounces pinto beans or 15 ounces black beans, rinsed and drained
directions
- Use a large skillet or saucepan (at least 4 qts.) with a tight-fitting lid. Over medium heat, brown 1 cup ground meat, breaking apart with a spoon.
- Add the PART 1 vegetables and continue cooking 5-10 minutes. Drain fat. If using cooked meat instead of raw, cook the vegetables in a Tblsp. of oil.
- Add the water, rice, tomatoes, and seasonings. Bring to a boil. Reduce heat to medium-low. Cover pan and cook 10 minutes.
- Add PART 2 drained beans to the pan. If using cooked meat, add now. Continue to cook for 10-15 minutes, until rice is tender.
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