Mexican Skillet Dinner
Serving Size / Yield
6-8 servings
Ingredients
- 1 envelope all-purpose meat marinade
- one 16-oz. can tomatoes, cut up
- 1 1/2 lbs. beef round steak, cut into thin strips
- one 4-oz. can whole green chilies, seeded, rinsed, and chopped
- 1 tsp. sugar
- 1 tsp. ground cumin
- 1 clove garlic, minced
- one 16-oz. can refried beans
- 2 C. cooked rice
- 1/2 C. sour cream
- 1/2 C. shredded cheddar cheese
- coarsely crushed taco shells
Directions
In a 12-inch skillet, combine dry meat marinade and undrained tomatoes. Stir in steak strips. Let stand 10 minutes. Stir in chilies, sugar, cumin and garlic. Bring to a boil; reduce heat and simmer, uncovered, for 15 minutes, stirring occasionally. Stir in beans and rice and heat through. Top with sour cream and a ring of cheese. Cover and heat to melt the cheese, about 2 minutes. Serve over crushed taco shells.
