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Mexican Skillet Recipe

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This recipe for Mexican Skillet, by , is from The Wright Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Phil Atteberry


1 lb hamburger
1/2 cup chopped onion
1/2 cup chopped green or red pepper
1/2 tsp minced garlic
1 TBS chili powder
1 1/2 cup tomato juice
8 oz undrained kidney beans
1 tsp. oregano
1/2 tsp. salt
1/2 cup instant rice
1 cup thawed corn
1/2 cup sliced mushrooms
1/2 cup sliced black olives
1 1/2 -2 cups shredded Cheddar or Monterey Jack cheese

* In a large skillet brown then drain: hamburger, onion, peppers & garlic.

* Stir in 1TBS chili powder & cook for 30 seconds.

* Add 1 cup tomato juice, beans, oregano, salt & rice.

* Bring to a boil. Reduce heat, cover & simmer for 10 minutes.

* Stir in corn, mushrooms, olives. You may need to add more tomato juice.

*Cover & cook 5 more minutes.

*Sprinkle with cheese. Cover until cheese melts.

*Serve with warm chips, sour cream & salsa.

This recipe came from a Cooking for Two cookbook that Jane gave me shortly after Susan & I were engaged. At the time I was living by myself in Dallas.~Phil




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