Tex Mex Skillet

• 1 lb lean ground beef
• 1 can (16 ounce) red kidney beans
• 16 oz jar salsa (I used medium for more heat)
• 1 cup quick cooking rice (I used instant brown rice)
• 3/4 cup water (may need a little more)
• 1/2 cup chopped green pepper
• 1 tbsp taco seasoning or chili powder
• 1 tsp cumin
• 1 cup shredded sharp cheddar cheese
• 1 corn chips (Fritos) for topping
• 1 sour cream for topping (optional)

1. In a large skillet, brown hamburger, drain.
2. Mix in seasonings with the ground beef, adjust to your tastes.
3. Cumin isn't hot but it gives a nice almost smoky flavor.
4. I used taco seasoning, but chili powder would be good too.
5. Add to the skillet, salsa, undrained beans, uncooked rice, water, and green peppers, and stir to combine.
6. Cover and simmer, stirring occasionally for 20 minutes, or until rice is done.
7. (If when stirring you notice most of the liquid is gone, and the rice isn't done, add some more water)
8. Top with shredded cheese, cover and heat until cheese melts, about 3-5 minutes longer.
9. Top each serving with 1/4 cup corn chips.

lean ground beef, red kidney beans, salsa, cooking rice, water, green pepper, taco, cumin, cheddar cheese, corn chips, sour cream

Taken from cookpad.com/us/recipes/337500-tex-mex-skillet (may not work)