Tuesday, December 11, 2012

Zesty Southwest Skillet

This used to be one of my all time favorite dinners. I used to make it a lot years ago when I was single. It was easy to prepare, hearty, and delicious. It also made for some yummy leftovers! I'm so glad I decided to make this tonight. It was a hit with the hubby!

Zesty Southwest Skillet
Serves 6
Cal 352, Fat 14g, Carbs 27.1, Fiber 2g, Protein 27g

16 oz lean ground beef or turkey (I used turkey)
1/2 cup corn
1 can rotel
2 cups cooked spanish rice (I used lipton)
1 cup shredded cheddar cheese (I used reduced fat)
3 tsp taco seasoning
1/4 cup water
2 tsp hot sauce (I like franks)
Sour cream and green onions for topping

In a large skillet brown meat and drain. Add taco seasoning and 1/4 cup water. Stir well. Add corn, rotel, rice, and cheese. Cook over low heat for about 10 minutes or until cheese is melted. Top with sour cream and green onions. Enjoy!


  1. Mmmm, looks like a good week night dish to make. Thank you for the recipe.

    We may have met by chance...but we become friends by choice.

  2. This looks like an easy and satisfying meal! Thank you for sharing at All my Bloggy Friends this week :)

    1. Good morning, Bridget! Just dropping by to let you know that you had the most views last week and will be one of the features today at All my Bloggy Friends! It goes live at 7 am EST. I can't wait to see what you share this week :)

  3. what do you do with the hot sauce? you never specified.

  4. I added the hot sauce to the mixture before topping with cheese.

  5. Would already cooked brown rice work okay for this? This looks DELISH.

  6. Thanks, Kelly! Brown rice will definitely work in this. Hope you enjoy it!

  7. Do you make the rice before adding it to the meat?

  8. Also, do you use your own taco seasoning or from a packet? Does this change how much you would need?

  9. Hi Naomi,
    I used a taco seasoning packet but you could definitley make your own. I did cook the rice before adding it to the meat mixture.


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