ranch beef skillet

One pot wonder, casserole crazy, call me what you will but I love any meal that involves me tossing a bunch of stuff in a dish, leaving it alone and coming back to find dinner.   I had the recipe for this dish sitting around for a while before we finally tried it.  I don't know why we didn't have it sooner.  It is now in regular rotation and we are big fans.

RANCH BEEF SKILLET

1 lb. ground beef

1 box (8 oz.) seasoned rice & black beans

1 can (14.5 oz.) diced tomatoes with green chilies

1 box (10 oz.) frozen corn kernels

1 cup shredded sharp cheddar cheese
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.

 Yum!  Enjoy!

The Shabby Creek Cottage
Delightful Order
its overflowing