Tasty Southwestern-style hamburger and
rice skillet supper.
Hamburger-Rice Skillet
1 pound ground chuck
1 small onion, chopped
1 small green bell pepper, chopped
1 (10-ounce) can mild diced tomato and green chilies
1 1/2 cups water
1 cup uncooked long-grain rice
1 (1.25-ounce) envelope mild taco seasoning mix
1/2 teaspoon salt
2 cups chopped lettuce
3 green onions, chopped
1 tomato, chopped
1 avocado, sliced
1 (2 1/4-ounce) can sliced black olives, drained
1 cup (4 ounces) Mexican cheese blend
Tortilla chips
Salsa
- Cook first 3 ingredients in a large skillet
over medium-high heat, stirring until beef crumbles and is no
longer pink; drain.
- Stir in tomato and green chilies and next
4 ingredients. Cook, covered, over medium heat 15 minutes, stirring
occasionally. Uncover and cook 15 more minutes; remove from heat.
- Sprinkle lettuce and next 5 ingredients
over hamburger mixture. Stand tortilla chips around edge of skillet;
serve with chips and salsa.
Makes 6 servings.
