Mexican Skillet Dinner


Makes 4 adult servings (1.5 cups each)

Approximately $3.50 per person to prepare (but, once you buy your spices, you can use those for so many other recipes.)

This easy one pan meal, cuts down on dirty dishes you have to clean!

 

Ingredients:

12 ounces pork sausage (like Jimmy Dean)

2 cups frozen whole kernel corn

1 (14 1/2 ounce) can diced tomatoes, undrained

1 cup uncooked instant rice (minute rice or store brand of instant rice is fine)

½ cup water

2 teaspoons chili powder (found in spice aisle at store)

1/2 teaspoon ground cumin (found in spice aisle at store)

1 (15 ounce) can pinto beans, rinsed and drained (just use can lid to drain liquid off)

1 cup shredded Mexican-blend cheeses (or Colby and Monterey Jack cheese)

Directions:

  1. In a large skillet cook sausage over medium heat for 10 to 15 minutes or until brown. Stir often so meat doesn’t stick to pan or burn. Drain grease off cooked meat (in a colander or on a few paper towels in a plate); set aside.
  2. Return drained meat to skillet; add corn, tomatoes, uncooked rice, pinto beans, the water, chili powder, and cumin to skillet. Bring to a boil; reduce heat. Cover and simmer about 5 minutes or until liquid is absorbed and rice is tender. Stir a couple times to make sure it’s not sticking to the bottom of your skillet. Turn off heat. Sprinkle with cheese; cover and let stand for 2 to 3 minutes until cheese is slightly melted.

 

Shared by Lanatta Barrett

 

 

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