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Texas Beef 'N Bean Skillet Dinner
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An easy to assemble and quickly cooked dinner in a dish which is certain to be enjoyed by kids of all ages. Perfect supper fare on a cold day. |
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2 tablespoons |
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olive oil
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1 cup |
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chopped onion
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2 |
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cloves garlic, minced
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1-3 |
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fresh jalapeño chilies, minced
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1 1/2 pounds |
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lean ground beef
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2 |
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large tomatoes, diced (or 1 cup chopped canned tomatoes)
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1 24-ounce jar |
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Randall Pinto Beans, drained
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1 4-ounce can |
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chopped mild green chilies
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Salt, to taste
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1 cup |
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(4 ounces), shredded jack cheese
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2 tablespoons |
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chopped fresh cilantro, optional
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3 tablespoons |
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Flour tortillas or corn bread |
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Heat the oil in a heavy skillet. Stir in the onion, garlic and jalapeños. Sauté, stirring, until the onion is tender.
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Crumble in the beef and cook, stirring occasionally, until all of the red is gone.
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Stir in the tomatoes and cook for 5 minutes.
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Add the beans and mild green chilies. Reduce the heat and simmer just until the beans are hot through.
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Season with salt to taste.
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Sprinkle the cheese over the top of the skillet and continue to simmer until all of the cheese is melted.
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Serve spooned over warmed flour tortillas of squares of freshly baked corn bread.
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6 servings |
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Note: For a mild dish use only one jalapeño pepper. Add the second and third to make a spicier dish. |
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