Southwestern Skillet

We had this for supper last night, and for some reason, it really hit the spot for me. This feeds six quite easily, even when three of them are teenagers. It is easy to omit or substitute ingredients to suit your taste, pinto beans instead of black beans, guacamole instead of avocado, no olives no problem.

Southwestern Skillet

1 pound hamburger meat
1 onion
3 cloves garlic
1 bell pepper
1 can Rotel tomatoes and chilies
1 and 1/2 cups rice
2 and 1/4 cups water
1 can black beans, drained
1 can corn, drained or i cup frozen corn
1 package taco seasoning mix, low salt
1 small can sliced black olives, drained

salsa
sour cream
lettuce
shredded cheese
tortilla chips
avocado

Pop some good salsa music in the CD player. Brown the hamburger in a large skillet, drain. While hamburger is cooking, chop the onion, garlic and bell pepper. Add the veggies to the skillet along with the meat and cook five minutes more. Add the tomatoes, rice, water, beans, corn, taco seasoning, and olives. Stir well, cover, and cook over low heat 25 minutes or so until the rice is done. While rice is cooking, shred the lettuce, put out the shredded cheese, sour cream, salsa, and chips. Set the table, make ice tea, put a trivet on the table as a landing space for the skillet. Check the rice, when it is done, turn off the heat and cut the avocado. Bring the skillet to the table and serve! Add your favorite toppings and enjoy.