TEXAS BEEF SKILLET

1 pound ground beef

1 small onion, chopped

1 16-ounce can tomatoes, cut up

1 15½-ounce can red kidney beans

½ cup quick-cooking rice

1 green pepper, chopped

1½ teaspoons chili powder

½ teaspoon garlic salt

1 teaspoon salt

2 cups sharp cheddar cheese

Corn chips, crushed

In a large skillet cook ground beef and onion till meat is browned and onion is tender.

Drain off fat.

Stir in the undrained tomatoes, undrained beans, uncooked rice, green pepper, chili powder, garlic salt, ½ cup water, and 1-teaspoon salt.

Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally.

Top with cheese. Cover and heat about 3 minutes or till cheese melts.

Sprinkle a layer of corn chips over entire surface.

Serves 6.

Comments: For two people, I prepare this dish up to the point of topping with cheese and then divide into two portions. I transfer one portion into a heat proof-serving dish, top with 1 cup of cheese and finish as above. The second portion is frozen for a later meal.

Mary and I really like this dish a lot.