MEXICAN SKILLET

MEXICAN SKILLET

 

In a large skillet, brown	1 lb [450g] lean ground beef ½ cup onion, chopped
Drain excess fat from pan.
Stir in:	14 oz [398 mL] can tomatoes, whole or diced 2 tsp instant beef bouillon,               or 2 beef bouillon cubes crushed 1 tbsp chili powder (more or less to taste)
Bring to a boil, stirring to dissolve the bouillon and break up the tomatoes.
Stir in:	1½ cups cooked long grain rice
Reduce heat and simmer until liquid is absorbed, about five minutes.
Top with:	1 cup grated cheddar cheese 1 cup shredded lettuce
Serve immediately - either place the skillet on a trivet to serve from table, OR dish individual servings into pasta or rimmed soup bowls and top each bowl with cheese and lettuce. Serve with garlic bread or tortilla.
FoodNotes: 1.      Additions or substitutions: celery, green pepper, jalopeno pepper, cilantro leaves, parsley bacon bits; pinto beans, black beans or kidney beans black pepper, cumin, cayenne pepper, lime juice