Chili Skillet

Fast and easy. I even tried using ground turkey and Casey didn't even notice. Some other things I did differently; I was worried about it being too spicy for the kids so I didn't put in all of the chili powder and I also didn't put olives in because I'm the only one in my family that likes them. Kamy Cannon

1 lb ground beef 1 cup chopped onion 1/2 cup chopped green pepper 1 garlic clove, minced 1 cup tomato juice 1 can (8oz) kidney beans, undrained 4 teaspoons chili powder (I only used 2 1/2) 1 tsp dried oregano 1 tsp salt 1/2 cup uncooked long grain rice 1 cup canned or frozen corn 1/2 cup sliced olives 1 cup shredded cheddar or Monterey Jack cheese Directions: In a large skillet over medium heat, cook beef, onion, green pepper and garlic until meat is brown and vegetables are tender. Drain fat. Add tomato juice, kidney beans, chili powder, oregano, salt, and rice; cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese; cover and cook only until cheese melts; about 5 minutes