Monday's Menu: Tex Mex Skillet

I don't know about you, but I get tired of the same old thing every week for dinner.  Even when I try to shake it up a little, it seems like I end up going back to the same old tried and true meals.

Especially if I don't plan my weekly menu, like this past week. Which means I forget to thaw something for our dinner.

So,  after realizing I had forgotten, I  grabbed some ground beef while doing my grocery run. Problem solved.

Except, what should I do with it? A quick search later and this Skillet meal sounded like a good option.

And it was. We all enjoyed it. It can be eaten alone or with tortilla chips. Or, like we did, with a hot cake of homemade cornbread.

Give it a try!

Tex Mex Skillet 

1 lb. Ground beef
2-4 Tablespoons taco seasoning
1 10-oz. Can enchilada sauce (or equivalent homemade)
1 cup water
3/4 cup rice, rinsed
2 oz. Cream cheese, softened
1 cup pinto beans, cooked and drained
1/2 cup frozen sweet corn
1 cup shredded cheese
1 4-oz. Can diced green chilies (if desired)

In a 10 inch oven safe skillet, cook the ground beef until browned. Drain excess fat. Mix in taco seasoning, enchilada sauce, water, and rice. Mix well. Cover and simmer about 25-30 minutes or until rice is tender.  The rice may stick to the bottom of the skillet. If so, just scrape it off the bottom with a spoon or spatula.

Once the rice is tender, stir in the cream cheese. Add the corn, beans, and diced chilies, if desired. Mix well.  Top with the shredded cheese.

Broil 3-5 minutes until cheese is melted and bubbly.