Saturday, March 9, 2013

Southwest Skillet Dinner

I debated for awhile about posting this recipe.  It's not much to look at.  It is simple and quick.  I'm embarrassed because the foodie in me thinks it not "gourmet" enough.  But the reason I am posting it is because it is SUPER yummy, and a family favorite.  I got this recipe years ago from a friend, and it always is a hit every time I make it. (Which isn't often enough!)  So if you are looking for a quick week night meal, that is incredibly delicious, this is it!  It literally comes together in the time it takes to steam your rice.  Serve it with some fruit such as grapes, apples, or oranges for a more complete meal.

Gather your ingredients...this is all you need!

Put some jasmine rice in your rice cooker to start, then give a quick mince to a couple cloves of garlic... (This recipe just works well with jasmine rice, it's a favorite of ours!)

Brown your ground beef with the garlic then drain the fat...

Add the chili powder and salt and stir it on high heat for about a minute...

Dump in a whole jar of Pace Picante Sauce and a drained can of summer crisp corn...

Give it a good stir, bring it to a boil, then cover and reduce heat.  Let it cook for about 4 more minutes...

Server the meat mixture over the steamed jasmine rice, and topped with shredded cheddar cheese and a dollop of sour cream (if desired)...

Southwest Skillet Dinner

1 to 1 1/2 lbs. Ground Beef (definitely more toward the 1 1/2 lbs.)
2 Cloves of Garlic, minced
1 (11 oz.) can Delmonte Summer Crisp Corn, drained
1 (16 oz.?) jar Pace Picante Sauce
2 tsp. chili powder
1 tsp. salt
Shredded Cheddar Cheese (1 to 2 cups)
Sour Cream (optional dollop for topping)
Jasmine Rice, about 2 cups uncooked, steamed in a rice cooker or cooked according to package directions

Start your rice in a rice cooker, or on the stove top as directed.  Brown your ground beef with the garlic, then drain the fat.  Stir in chili powder and salt and cook over high heat stirring often for about a minute.  Add the picante sauce and corn, stir, and bring to a boil. Once boiling (which happens almost right away), cover, reduce heat to simmer, and cook for 4 minutes.  Serve over steamed jasmine rice, and top with the shredded cheddar cheese and sour cream if desired.


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