Beefy Spanish Skillet Nachos

Not that long ago, I was cruising through a collection of Pillsbury recipes on line. For the most part, Pillsbury recipes are basic, not too complicated, with ingredients that are easy to recognize. My guys really enjoy simple, down home eating. I came across a recipe for Skillet Nachos. It was an interesting spin on the usual nachos. As a Pillsbury recipe, it called for “brand” ingredients, a certain kind of canned tomato, a particular taco seasoning and so forth. While I am sure those are all fine ingredients, it’s not what I happen to have in my pantry. If I can avoid shopping for special, brand-name ingredients, I do so.

Going through my pantry with their recipe for Cheesy Nacho Beef Skillet in hand, I made my own spin. My guys loved it! Kiddo took what little was left as a lunch the next day, which is unusual. My guys don’t mind left overs for lunch, just not generally the very next day. Hubby let me know as he went for seconds that I could make this skillet dinner anytime. Yeah, it was good. Hot, spicy but oh so good. Yeah, I’d say this One-Skillet Supper is a keeper.

Beefy Spanish Skillet Nachos
1 lb Ground Chuck
1 Package Uncle Ben’s Spanish Rice
1 Can Ro-Tel Fire Roasted Tomatoes with Green Chilies
1 can Whole Kernel Corn
2 tablespoons Taco Seasoning Mix
1 Roasted Red Pepper (from a jar), chopped
1/2 cup Beef Broth
1 cup Mexican or Cheddar Cheese, shredded
Sour Cream, for serving
Tortilla Chips for garnish, if desired
Flour Tortillas or more chips for serving, if desired

In a large skillet over medium-high heat, cook ground beef, breaking into small pieces as it cooks. Drain well and return to the skillet.

While the ground beef is browning, microwave the pouch of Spanish Rice as directed. Set aside.

Chop roasted red pepper, set aside.

Once the meat has browned and drained, add Ro-Tel tomatoes, corn, taco seasoning, roasted red pepper and 1/2 cup beef broth to the skillet. Mix well.

Stir in the Spanish Rice. Heat to a boil, reduce heat and simmer for 10 minutes.

Add 1/2 cup of the cheese and stir until melted. Sprinkle remaining 1/2 cup cheese over the top of the mixture. Serve with sour cream on the side.

For a dramatic flair, arrange tortilla chips around the edge of the skillet. If desired, serve with warm flour tortillas or more corn chips and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen