Tex-Mex Skillet Dinner

Directions

1. 1
   Heat oil in a large skillet over medium-high heat; saute onion, peppers, and garlic, stirring frequently, about 3 - 4 minutes, remove to a small bowl and set aside.
2. 2
   Add ground beef to the same skillet, breaking it into pieces, and saute until no longer pink; drain off excess fat if desired; add chili powder, (or chili seasoning mix), and reserved sauteed vegetables; stir well to combine.
3. 3
   Add V8 juice (or tomato juice if using), undrained kidney beans, oregano, cumin, salt, and rice; stir well and bring to a boil.
4. 4
   Lower heat to maintain a simmer, cover and simmer for about 25 minutes, until rice is cooked.
5. 5
   (check half way through making sure mixture is not sticking, add a little water if necessary).
6. 6
   Stir in corn and olives; cover and cook for 5 more minutes.
7. 7
   Sprinkle cheese on top and cover just until the cheese is melted.
8. 8
   NOTE: This recipe is very forgiving, it's hard to mess it up.
9. 9
   I usually adjust the seasonings according to how much ground beef I am using, You can add more or less spices to suit your taste, substitute black beans for kidney beans.
10. 10
    more onion, less peppers, a jalapeno, etc -- Just make sure you add enough juice to cook the rice (you may want to check after about 10 - 15 minutes and, if needed add some more juice or water).
11. 11
    The above measurements work well for 1 pound of ground beef.
12. 12
    I tend to use the larger measure of spices, (sometimes more), it just depends on your taste.
13. 13
    It makes a great filling for burritos.