Mexican Skillet

  • Mexican Skillet

This is the perfect one-pot (or is it one-skillet?) meal! It's as delicious as it is filling, and leftovers (cold!) wrapped in a flour tortilla made a yummy and easy lunch.

Mexican Skillet

Also seen on Cooking Up a Sale


1 1/2    pounds    ground beef, 80% lean meat
1    Can (15 oz)    black beans ( do not drain )
1    Can (15 oz)    yellow corn ( do not drain )
16    ounces    salsa
2    cups    cheddar cheese, shredded ( shredded Mexican blend cheese )
1    cup    white Minute Rice ( minute/instant rice (uncooked) )
1    cup    chicken tortilla soup ( crushed tortilla chips )


Dump ground beef, corn, beans, and salsa into large skillet. Let simmer, uncovered, for 2 minutes, then add rice. Simmer, covered, uncovering to stir occasionally until rice is cooked and entire mixture is good and hot, about 10 minutes. Top with the cheese and chips. Let cheese melt to cover the top. Note: to add "heat" to this recipe, substitute a can of diced tomatoes with green chilies for the salsa.


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