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tex-mex Skillet Supper 1/2 Pound Lean Ground Beef
1/2 Cup Chopped Onion
1 (15 Ounce) Can Black Beans, Drained
1 (14 1/2 Ounce) Can Diced Tomatoes
1 Cup Frozen Corn
1/2 Cup Uncooked Regular Rice
1/2 Cup Tomato Catsup
1 Tablespoon Chili Powder
1/4 Teaspoon Salt
1/4 Teaspoon Dried Oregano Leaves
1/2 Cup Shredded Cheddar Cheese
tortilla Chips (optional) in Large Nonstick Skillet, Cook Beef And Onion Until Beef Is Browned; Drain. Add Remaining Ingredient Except Cheese And Tortilla Chips; Mix Well. Simmer, Covered, 30 Minutes Or Until Rice Is Cooked. remove Skillet From Heat; Sprinkle Beef Mixture With Cheese. Cover And Let Stand Until Cheese Is Melted. Serve With Chips, If Desired. yield 4 Servings. |
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