Texas Beef Skillet

My Grandma Storms’ standard wedding shower gift was a "Better Homes and Gardens" cookbook. And so it was that when Mike and I got married, I received one from her. It has been one of those cookbooks that I reach for over and over. Not because it’s full of wonderful, gourmet recipes, but because it’s full of good, basic recipes ~ and recipes for just about anything a young bride might want to make. One of my early favorites is still a family favorite, although now I have to like, triple the recipe! So, here it is for you to try as well.


Texas Beef Skillet

1 lb ground beef
3/4 C chopped onion
1 16-oz can tomatoes, cut up
1 15 1/2-oz can red kidney beans
1/2 C quick cooking rice
3 T chopped green pepper
1 1/2 tsp chili powder
1/2 tsp garlic powder (I use fresh, diced garlic to taste)
3/4 C shredded cheddar cheese
Corn chips, crushed

In a skillet cook ground beef and onion till meat is browned and onion is tender. Drain off fat. Stir in the undrained tomatoes, drained beans, uncooked rice, green pepper, chili powder, garlic powder, 1/2 C water, and 1/2 tsp salt. Bring to a boil, reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Top with cheese. Cover and heat about 3 minutes or till cheese melts. Sprinkle corn chips around the edge. Serves 6.

This will double fine in a 12" skillet. If you are going to multiply it more than that, you’ll have to move on to a larger skillet or a dutch oven. The children really like this, and I usually serve it with extra corn chips and a green salad.

Enjoy!