"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Mexico in a Skillet Recipe

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This recipe for Mexico in a Skillet, by , is from Yummies for Tummies , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruth Ryan
Added: Wednesday, May 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Ground Meat
Salt and Pepper
1 Can Cream Mushroom Soup
1 Can Ranch Style Beans
1 Medium Onion (chopped)
1 Tsp. Minced Garlic
Optional: 1 Can Chopped Rotel Tomatoes or 1 Small Can Green Chilies
2 or 3 C. Grated Colby/Jack Cheese
1 Pkg. warmed soft tortillas

Directions:
Directions:
Brown ground meat in a large skillet. Season with seasoning salt and pepper to taste. Add chopped onions and minced garlic, cook until onions are tender. Add mushroom soup and Ranch Style beans. If you are adding Rotel Tomatoes or Green Chilis, add now. Simmer at medium heat, stirring to keep from sticking. Let cook about 25-30 minutes.
Serve meat with flour tortillas, cheese and salsa (any brand) mild or hot.

Personal Notes:
Personal Notes:
If you are having more that 4 or 5 dining, you might want to double the recipe.
You might want to accompany this with guacamole and garnish with lettuce and tomatoes.
You also can serve with tortilla chips.

The kids (Phil, Ronda and Daryle) loved this, big favorite. They serve this to their family's.

 

 

 

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