If you’re in the mood for a Mexican or Southwest type of dish and don’t have a lot of time to prepare one, this
Southwest Beef and Rice Skillet, one-pan meal is a good choice. You might like these Brownie Mallow Bars for dessert to accompany it.
Southwest Beef and Rice Skillet
1 1/2-cups uncooked instant rice
1 pound ground beef
1 medium onion, chopped
1 garlic clove, minced
1 can (15-ounces) ranch style beans (pinto beans in seasoned tomato sauce)
1 cup beef broth
1 cup tomato sauce
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1 cup shredded Pepper Jack or Monterrey Jack cheese
Tortilla chips, optional
Cook rice according to package directions.
Meanwhile in a large skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.
Stir in the rice, beans, broth, tomato sauce, chili powder, salt, cumin and pepper; heat through.
Sprinkle with the cheese. Cover and cook for 1-2 minutes or until cheese is melted.
Serve plain or with a side of tortilla chips.
Makes 5 servings.
Brownie Mallow Bars
1 package fudge brownie mix (13-inch x 9-inch pan size)
1 package (10 1/2 ounces) miniature marshmallows
2 cups (12 ounces) semi-sweet chocolate chips
1 cup peanut butter
1 tablespoon butter or margarine
1 1/2 cups crisp rice cereal
Prepare brownie batter according to package directions for fudge-like brownies.
Pour into a greased 13-inch x 9-inch x 2-inch baking pan.
Bake at 350 degrees for 28-30 minutes.
Top with marshmallows; bake 3 minutes longer (marshmallows will not be completely melted).
Cool on a wire rack.
In a saucepan, combine chocolate chips, peanut butter and butter.
Cook and stir over low heat until smooth.
Remove from the heat; stir in cereal.
Spread mixture over brownies and marshmallows.
Refrigerate for 1-2 hours or until firm before cutting
Makes 2 1/2 dozen bars.
