Recipe - Tex Mex Skillet Supper

One half pound Lean ground beef
One half cup Chopped onion
1 cn Drained black beans;
(15oz.)
1 cn Diced tomatoes; (14One half oz.)
1 cup Frozen corn
One half cup Uncooked regular rice
One half cup Ketchup
1 tablespoon Chili powder
One fourth teaspoon Salt
One fourth teaspoon Dried oregano leaves
One half cup Shredded cheddar cheese
Tortilla chips; optional

In large nonstick skillet, cook beef and onion until beef is browned;
drain. Add all remaining ingredients except cheese and tortilla chips; mix
well. Simmer, covered, 30 minutes or until rice is cooked. Remove skillet
from heat; sprinkle beef mixture with cheese. Cover and let stand until
cheese is melted. Serve with chips if desired. Yield: 4 servings. Formatted
by Lynn Thomas dcqp82a@prodigy.com. Source: Taste of Home Homemaker
Schools, Fall 1997. Lynn's notes: Made this 121797; added 3 cloves minced
garlic and used 1 lb. ground beef. Very good dish, very easy and with a
minimum amount of cleanup. Good served over crushed Doritos nacho cheese
chips.

Recipe by: Taste of Home Homemaker School

Posted to TNT Prodigy's Recipe Exchange Newsletter by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 18, 1997