| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Main dishes, Rice and be, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground Beef |
| 3/4 |
c |
Onion; chopped |
| 1 1/2 |
ts |
Chili Powder |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Garlic Salt |
| 1 |
cn |
(16 Oz) Tomatoes; cut up |
| 1 |
cn |
(15 Oz) Red Kidney Beans |
| 3/4 |
c |
Quick Cooking Rice |
| 3/4 |
c |
Water |
| 3 |
tb |
Green Pepper; chopped |
| 3/4 |
c |
Shredded Cheddar Cheese |
INSTRUCTIONS
In skillet cook ground beef and onion till beef is brown and onion is
tender; d rain off fat.
Sprinkle meat mixture with chili powder, salt, and garlic salt. Stir in
undrain ed tomatoes, undrained beans, uncooked rice, water, and green
pepper.
Cover and simmer, stirring occasionally, for 20 minutes. Top with cheese.
Cove r and heat till cheese melts, about 3 minutes longer. Sprinkle with
crushed cor n chips, if desired.
My variation 1: increase chili powder to 2 1/2 tsp, add 1 tsp cumin, and
incre ase tomatoes to 1 quart (or a 28 oz can).
My variation 2: use 2/3 cup uncooked brown rice. Cook an hour or so, adding
w ater as needed. Add beans during last 20 minutes.
Recipe by: Better Homes and Gardens All-Time Favorite Recipes (1981) Posted
to MC-Recipe Digest V1 #724 by Mark Scheffler <mds@simba.moneng.mei.com> on
Aug 7, 1997
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