A slightly different take on Taco Salad, but really good. With rice added...and if you wanted to, you could throw in some black beans too.
Hamburger Rice Skillet
1 pound ground beef
1 small onion, chopped
1 small green bell pepper, chopped
10 oz. can Rotel (tomatoes and green chiles)
1.5 cups water
1 cup uncooked long-grain rice
1 packet mild taco seasoning mix
1/2 tsp. salt
2 cups chopped lettuce
3 green onions, chopped
1 tomato, chopped
1 avocado, chopped
2 1/4 oz. sliced black olives, drained
1 cup Mexican cheese blend shredded cheese
1. Cook first three ingredients together in a large skillet (that can be covered) over medium-high heat. Drain.
2. Stir in Rotel and next 4 ingredients. Cook, covered, over medium heat for 15 minutes, stirring occasionally. Uncover and cook 15 more minutes*. Remove from heat.
3. Sprinkle lettuce and next 5 ingredients over hamburger in skillet**. Stand tortilla chips on edge around edge of skillet; serve with chips and salsa.
*I test the rice after I uncover the dish. If its tender and fully cooked, I usually only cook for 5 additional minutes...but test your rice first.
**While I love one-dish wonders :) serving something in a hot skillet with little fingers within reach isn't always ideal at our house, so I always transfer this to a serving bowl before topping the meat with the lettuce, etc.
And doesn't one-dish wonders just make you think of one-hit wonders? Which makes me think of that movie and song..."That Thing You Do". And now that song will be stuck in my head all day long :)