Healthy Southwest Skillet
Healthy Southwest Skillet

Southwest Skillet


March 30, 2016

Healthy comfort food couldn't get any better! Ground beef seasoned with garlic, onion, and ranchero sauce mixed with brown rice and kidney beans. This light and tasty dish is full of flavor! Serve over your favorite tortilla chips or in a lettuce leaf wrap!


1 pound lean ground beef

1/2 small onion, chopped

2 cloves garlic, minced

1 tablespoon chili powder

1 can (14 oz) peeled whole tomatoes

1 cup ranchero sauce*

1/4 cup water

1 can (15 oz) kidney beans, rinsed and drained

3/4 cup uncooked instant brown rice

1/2 cup shredded mozzarella cheese

1 bunch sliced green onions, including tops

7-14 iceberg lettuce leaves


In large skillet with a lid, brown beef with chopped onion, minced garlic and chili powder until onions are transparent and meat is cooked through; drain excess fat. Add tomatoes with their juice, chop/crush tomatoes into small pieces. Stir in ranchero sauce; add kidney beans. Stir to mix ingredients; cover and bring mixture to a boil, cooking 10 minutes (stir occasionally during 10 minutes).

Add instant brown rice remove from heat, stir, cover and allow to stand 5-10 minutes. Sprinkle with mozzarella and sliced green onions.

Serve as a casserole with tortilla chips, over torn lettuce as a salad, or rolled in lettuce leaves as a wrap.

*Ranchero sauce can be purchased in the Mexican Isle of the grocery store or for a creamier dish substitute 1 can 10.75oz of condensed beefy mushroom soup for ranchero sauce.


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