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Possum Stew - Texas Beef Skillet
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  • 1 lb (.5 kg). ground beef
  • 1 16 oz (448 grm). can diced tomatoes
  • 1 16 oz (448 grm). can ranch style beans
  • 1 4.5 oz (126 grm). can sliced mushrooms, drained
  • 1 4.5 oz (126 grm). can chopped green chilies
  • 1-1/2 cups (350 ml) uncooked rice (Minute Rice takes less time)
  • 2 cups (475 ml) water
  • 1 cup (225 ml) crushed tortilla chips
  • 1 cup (225 ml) shredded cheese
  • chili powder, to taste
  • salt and pepper, to taste
  • Brown beef in pot.
  • Add tomatoes, beans, mushrooms, chilies, rice and water.
  • Season with the chili powder, salt and pepper.
  • When rice is done turn down heat to low.
  • Top with the crushed tortilla chips (do not stir in) and sprinkle shredded cheese on top of chips.
  • Put lid on pot; dinner is ready when cheese is melted.
  • A pan of cornbread will make this meal complete.
I know the name of this dish "Possum Stew" is misleading. But, the first time I made it my husband renamed it. He like his name much better than the one the cookbook gave it which was "Texas Beef Skillet" This is his favorite dish.

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