Ingredients
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1 tablespoon cooking oil
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1/2 cup onion, minced
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1/2 lb ground round
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2 teaspoons chili powder
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1/2 cup tomato juice
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15 ounces dark red kidney beans, drained and rinsed
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1/2 teaspoon dried oregano
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1/2 teaspoon table salt
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1/2 cup frozen corn
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1/2 cup cheddar cheese, shredded
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1/2 cup sliced black olives, drained
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14 ounces tortilla chips
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1/4 cup green bell pepper, chopped
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1/4 cup long-grain rice, uncooked
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1 fresh garlic clove, minced
Instructions
- Heat oil in a large skillet over medium heat. Briefly sauté onion, green pepper and garlic. Push to one side of skillet after a couple of minutes.
- Break ground round into skillet. Sauté the beef until it is no longer pink, then stir in the chili powder and cook 30 seconds longer.
- Add tomato juice, kidney beans, olives, oregano, salt and rice. Blend all ingredients and bring to a boil.
- Cover and reduce heat to a simmer for 25 minutes, stirring occasionally, and then stir in the corn. Cover and cook for five more minutes.
- Sprinkle cheese over top, turn off the burner and cover, allowing the cheese to melt.
- Serve over taco chips. Possible toppings include guacamole, sour creme, shredded lettuce, Tabasco sauce, and/or salsa.