RANCH BEEF SKILLET
1. Cook beef in a large cast iron skillet over medium-high heat, breaking up clumps of meat with a spoon, 4 minutes or until beef is no longer pink. Drain.
2. Stir in rice and beans, tomatoes, corn and 2½ cups water. Bring to a boil; reduce heat, cover and simmer 20 minutes or until the water has been absorbed.
|ready to boil away|
We top it with grated cheddar, sour cream and guacamole and use blue corn chips to scoop it up if we so desire. We might have had a bag of fritos around once and when you sprinkle them on top, oh heaven! Not the healthiest so that is only a special treat.
The Shabby Creek Cottage