Tex-Mex Skillet Dinner

• 1 12 tablespoons vegetable oil
• 1 cup onion, chopped
• 23 cup green bell pepper, chopped
• 2 -3 garlic cloves, chopped
• 1 lb ground beef
• 2 -3 tablespoons mild chili powder, to taste (or 3 - 4 tablespoons chili seasoning mix)
• 1 14 cups vegetable juice (I use a 11.5 ounce can of V8 juice you can also use plain tomato juice)
• 1 (15 ounce) can kidney beans, undrained
• 1 -2 teaspoon oregano, dried (crumble in your palm)
• 1 -1 12 teaspoon ground cumin
• 1 teaspoon salt (if using chili mix, check seasoning before adding salt)
• 12 cup long-grain rice, uncooked
• 1 (11 ounce) can canned corn niblets, drained (or 1 cup frozen corn)
• 12 cup black olives, sliced
• 1 cup cheddar cheese, shredded (or your favorite)

1. Heat oil in a large skillet over medium-high heat; saute onion, peppers, and garlic, stirring frequently, about 3 - 4 minutes, remove to a small bowl and set aside.
2. Add ground beef to the same skillet, breaking it into pieces, and saute until no longer pink; drain off excess fat if desired; add chili powder, (or chili seasoning mix), and reserved sauteed vegetables; stir well to combine.
3. Add V8 juice (or tomato juice if using), undrained kidney beans, oregano, cumin, salt, and rice; stir well and bring to a boil.
4. Lower heat to maintain a simmer, cover and simmer for about 25 minutes, until rice is cooked.
5. (check half way through making sure mixture is not sticking, add a little water if necessary).
6. Stir in corn and olives; cover and cook for 5 more minutes.
7. Sprinkle cheese on top and cover just until the cheese is melted.
8. NOTE: This recipe is very forgiving, it's hard to mess it up.
9. I usually adjust the seasonings according to how much ground beef I am using, You can add more or less spices to suit your taste, substitute black beans for kidney beans.
10. more onion, less peppers, a jalapeno, etc -- Just make sure you add enough juice to cook the rice (you may want to check after about 10 - 15 minutes and, if needed add some more juice or water).
11. The above measurements work well for 1 pound of ground beef.
12. I tend to use the larger measure of spices, (sometimes more), it just depends on your taste.
13. It makes a great filling for burritos.

vegetable oil, onion, green bell pepper, garlic, ground beef, chili powder, vegetable juice, kidney beans, oregano, ground cumin, salt, longgrain rice, corn niblets, black olives, cheddar cheese

Taken from www.food.com/recipe/tex-mex-skillet-dinner-354213 (may not work)