Nacho Rice Skillet Food

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SKILLET NACHOS



Skillet Nachos image

My mom gave me a fundraiser cookbook, and this is the recipe I've used most. My whole family is on board. For toppings, think sour cream, tomatoes, jalapeno and red onion. -Judy Hughes, Waverly, Kansas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1 can (14-1/2 ounces) diced tomatoes, undrained
1 cup fresh or frozen corn, thawed
3/4 cup uncooked instant rice
1/2 cup water
1 envelope taco seasoning
1/2 teaspoon salt
1 cup shredded Colby-Monterey Jack cheese
1 package (16 ounces) tortilla chips
Optional toppings: Sour cream, sliced fresh jalapenos, shredded lettuce and lime wedges

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Stir in tomatoes, corn, rice, water, taco seasoning and salt. Bring to a boil. Reduce heat; simmer, covered, until rice is tender and mixture is slightly thickened, 8-10 minutes., Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted, about 5 minutes. Divide tortilla chips among 6 plates; spoon beef mixture over chips. Serve with toppings as desired.

Nutrition Facts : Calories 676 calories, Fat 31g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1293mg sodium, Carbohydrate 74g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein.

15-MINUTE DINNER NACHOS SUPREME



15-Minute Dinner Nachos Supreme image

Taco-seasoned ground beef simmered with tomato and rice is topped with salsa, cheese and lettuce for a tortilla chip-dipping meal.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Campbell's Kitchen

Time 15m

Yield 4

Number Of Ingredients 9

1 pound ground beef
1 (1.12 ounce) package Pace® Taco Seasoning Mix
1 (10.75 ounce) can Campbell's® Condensed Tomato Soup
1 ½ cups water
1 ½ cups uncooked instant white rice
Pace® Thick & Chunky Salsa
Shredded Cheddar cheese
Shredded lettuce
Tortilla chips

Steps:

  • Cook beef and taco seasoning in skillet until browned. Pour off fat.
  • Add soup, water and rice. Heat to a boil. Cover and cook over low heat 5 min. or until done.
  • Top with salsa, cheese and lettuce. Serve with tortilla chips for dipping.

Nutrition Facts : Calories 588.5 calories, Carbohydrate 66.9 g, Cholesterol 77.6 mg, Fat 23 g, Fiber 5.2 g, Protein 27.5 g, SaturatedFat 7.8 g, Sodium 1479.3 mg, Sugar 10.8 g

NACHO RICE SKILLET



Nacho Rice Skillet image

This recipe is based off of a recipe from Recipe Zaar ("Nacho Skillet Casserole"). I made a number of modifications, and figured I would post it. It's a very filling dish that's like nacho toppings on rice, instead of chips. This is a very adaptable recipe, and I'd love to hear all of your variations! If you do not like spice, I suggest adding the chili powder gradually until you find the perfect amount of heat for you. I have frozen this and reheated it with success! Please note: cook time and final yield do not factor in rice

Provided by whifflellama

Categories     Rice

Time 45m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 12

2 teaspoons olive oil
1 lb ground turkey
1 large onion, diced
2 (15 1/2 ounce) cans kidney beans, drained and rinsed
2 (10 3/4 ounce) cans cheddar cheese soup
1 (15 ounce) can mexicorn, drained
3/4 cup tomato sauce
2 teaspoons chili powder
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon pepper
6 cups cooked brown rice

Steps:

  • Heat olive oil in a large skillet.
  • Brown turkey and onions in skillet until turkey is no longer pink in the center.
  • Drain any excess fat.
  • Mix kidney beans, cheddar cheese soup, Mexicorn, tomato sauce, chili powder, garlic powder, salt, and pepper into skillet.
  • Simmer mixture together, stirring occasionally, until warmed through.
  • Serve over warm rice.

Nutrition Facts : Calories 666.2, Fat 19.2, SaturatedFat 7.7, Cholesterol 83.2, Sodium 2069.7, Carbohydrate 94.1, Fiber 11.8, Sugar 5.9, Protein 32.2

SKILLET CHICKEN NACHOS



Skillet Chicken Nachos image

Looking for a dinner ready in 20 minutes? This recipe's delicious nacho mixture is made in your skillet, then spooned onto tortilla chips and sprinkled with cheese and cilantro before serving.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
1 1/4 lb boneless skinless chicken breasts, cut into 1/4-inch pieces
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (8 oz) tomato sauce
1 medium red bell pepper, chopped (1 cup)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (7 oz) whole kernel sweet corn, drained
2 cups shredded Mexican cheese blend (8 oz)
6 oz tortilla chips (about 42 chips)
1/4 cup chopped fresh cilantro

Steps:

  • In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.
  • Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
  • Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

Nutrition Facts : Calories 520, Carbohydrate 38 g, Cholesterol 95 mg, Fat 4, Fiber 5 g, Protein 36 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 4 g, TransFat 0 g

SKILLET NACHOS



Skillet Nachos image

This is a snap to make. To save on chopping time, you can use 1 cup of well-drained canned or frozen (thawed) whole kernel corn instead of the zucchini.

Provided by CookingONTheSide

Categories     One Dish Meal

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil or 1 tablespoon vegetable oil
1 cup green bell pepper, chopped
1 cup zucchini, chopped
1 cup pinto beans in chili sauce (from 15-ounce can)
1 cup thick & chunky salsa
4 ounces tortilla chips
1 1/2 cups monterey jack cheese, shredded
ripe olives, sliced, if desired

Steps:

  • Heat oil in 12-inch skillet over high heat. Add bell pepper and zucchini; stir-fry about 2 minutes or until vegetables are crisp-tender.
  • Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
  • Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
  • Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.

Nutrition Facts : Calories 345.2, Fat 22.6, SaturatedFat 9.3, Cholesterol 37.7, Sodium 728.8, Carbohydrate 24.1, Fiber 3.4, Sugar 4.1, Protein 14.1

SKILLET BEEFY NACHOS



Skillet Beefy Nachos image

Introduce your family to their new weeknight favorite! You'll like it too: This creamy, beefy nacho skillet is a cinch to make!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 10

1 lb. lean ground beef
2 cups water
2 cups instant white rice, uncooked
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 cup KRAFT Finely Shredded Triple Cheddar Cheese
1 cup crushed tortilla chips
1 cup shredded iceberg lettuce
1/2 cup chopped green peppers
1/2 cup frozen corn
1/2 cup sour cream

Steps:

  • Brown meat in large skillet; drain.
  • Return meat to skillet. Stir in water, rice and seasoning mix. Bring to boil. Remove from heat.
  • Stir in cheese; cover. Let stand 5 min. Spoon onto platter; top with remaining ingredients.

Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

NACHO SKILLET CASSEROLE



Nacho Skillet Casserole image

Start with classic nacho ingredients and blend them with ground beef and easy canned corn and peppers for a quick skillet supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 medium onion, chopped
1 teaspoon sugar
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili powder
1 can (15.5 oz) kidney beans, drained
1 can (15 oz) tomato sauce
1 can (11 oz) whole kernel corn, red and green peppers, undrained
2 cups tortilla chips
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)

Steps:

  • In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef thoroughly cooked; drain. Stir in sugar, oregano, chili powder, kidney beans, tomato sauce and corn. Simmer 10 to 20 minutes, stirring occasionally, until sauce is desired consistency.
  • Sprinkle tortilla chips evenly over meat mixture; top with cheese. Cover; simmer 2 to 3 minutes or until cheese is melted. Serve immediately.

Nutrition Facts : Calories 410, Carbohydrate 37 g, Cholesterol 65 mg, Fiber 7 g, Protein 26 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 8 g, TransFat 1 g

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