South of the Border Skillet

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I have to watch myself when I’m putting together a weekly menu, because I have a tendency to put lots of Mexican meals on the list.  Mexican and Tex-Mex foods are just so good, but I try to only make the style meal once a week.  My daughter likes to point out that Mexican people eat Mexican food every day. I can’t argue with that logic.

This dish is an easy week night supper.  It’s healthy and budget friendly. Here’s what you’ll need:

south of the border skillet ingr

South of the Border Skillet

Serves: 6 servings

  • 1 cup onion, chopped
  • 1 Tbs. oil
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • 1 can kidney beans, drained
  • 1½ cups cooked brown rice
  • 1 cup shredded cheddar
  • ¾ cup milk
  • 2 eggs, beaten
  1. Saute the onion in oil.
  2. Stir in the spices and salt. Cook for a minute.
  3. Add the beans, rice, cheese, milk and then eggs. Mix to combine.
  4. Bake at 350 degrees for about 25 minutes or until the center is set.
  5. I used an iron skillet to bake mine. If you don’t have an oven proof skillet, you can transfer the casserole to a baking dish.
  6. Serve with salsa.

south of the border skillet in panHow often do you eat Mexican food?

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  1. Looks wonderful to me! I wonder if moms in Mexico ever make spaghetti for dinner.

  2. I found your blog from Successful Homeschooling and I’m so glad I did!!!!

    We eat Mexican food MINIMUM once a week. Twice is more likely. Love it. I’m very excited about this site!!! 🙂

  3. Erin @ Closing Time says:

    I could eat Mexican food several times a week, but like you, I try to only put it in the menu one time. This looks so yummy! I definitely want to try it. Do you serve anything else with it besides the salsa?

    • Erin, I can be bad about side dishes – meaning I don’t always offer much. We always have tortilla chips and salsa with Mexican. I might have salad with it or maybe carrots and ranch dressing. I might put out some fresh fruit, like grapes or apples. I’m pretty no-frills when it comes to week night suppers.

  4. Yum- keep the Mexican dishes coming!

  5. I wish my family liked Mexican food better! My husband, ironically, has Hispanic roots but dislikes Mexican or Tex-Mex food (he even lived for three months in Mexico and never enjoyed the cuisine). He prefers old-fashioned Midwest cooking, like baked chicken and mashed potatoes.

    I could live on salsa and chips, and i often make myself huevos rancheros for lunch. In fact, when it’s pizza night here (since I can’t eat pizza, due to celiac disease), I get Chipotle. Yum.

  6. We love Mexican food, too. I will be making this recipe before the week is out, for sure! I’ll make it exactly as you’ve written it because it looks so good and simple that way. But I think it would easily lend itself to some creative touches, too. Maybe saute some peppers with the onions?

  7. We eat Mexican food at least once a week. I am like your daughter when trying to reason with my husband .. they eat it everyday, why shouldn’t we? 🙂 I made tortilla soup just last night!

  8. This looks yummy Tiffany! Being a San Diegan, we eat Mexican food probably 2-3 times a week. We have the BEST taco shops!

  9. as a “Mexican,” I eat Mexican food several times a week, and Asian-type food several times. however, I “Mexican” up white people food most of the time. I add jalapenos and salsa to almost everything.

  10. We all kind of agree with your daughter; we eat it probably twice a week at least. Often some of my kids will eat tostados with beans, cheese, and sour cream for lunch several days out of a week.

  11. Mexican food is a staple at our house! Seriously. When I was pregnant with each of my kids, I could eat it 3x per day…. and sometimes did.

    Will be trying this- looks yummy.

  12. We live where being anything other than Mexican or Hispanic is a minority. So most ‘Mexican’ food recipes that I see are just to White-a-fied (new word you’re welcome to use) for me. But this one I think I will try.

    By the way the worst spaghetti I’ve ever had in my life was at a dear friends house who is Mexican. I think it was worse because every thing that I had ever eaten at her house was so wonderful, so it was such a surprise that she could flop. But her family liked it because that was the way she made it when she made it. We kept quiet so that we would still get the invites to the red enchiladas or chicken sopas, and of course NEVER to hurt her feelings. Hmmm. I’m hungry.

    Love your blog.

  13. love this Blog I also like mexican foods very much this dish look incredible, I can hardly wait to try it. Also I have tried your skillet corn bread with some potato soup and all I can say Is AWSOME!.

  14. I agree with your daughter. Over the last 10 years or so I’ve read a great deal about other cultures food practices. It’s rare for them to cook from the cuisines of other cultures at home.

    I cook Mexican once a month or so. It seems that once I cook one dish, I’ll cook several more over the course of a week — then it’s back to my regular cooking. My regular cooking reflects my midwestern background, but also includes foods from the Mediterranean, especially Italian food.

    The funny thing is that I’ve found that my family appreciates the food from our background more than anything else.

  15. I always cook a big pot of chilli on a Saturday, varying between beef, veggie and bacon. There’s an open door policy as well for anyone who fancies a bowl.

    Really appreciate your efforts on this site as thinking what to cook on a daily basis can be a real bind.

  16. This looks like a great freezer-meal, too!

  17. What size skillet do you use for this recipe?

  18. Is the 1 1/2 cups of rice the amount of uncooked rice or cooked rice? It looked like more than 1 1/2 cups of cooked rice to me in the picture.

  19. I’ve been known to eat Mexican food every single day for almost a week straight. I think that’s my record. But I usually eat at my favorite Mexican restaurant at least once, if not twice, a week. I swing by Taco Bell at least once a week (and I do count that as Mexican). And I cook Mexican food at home at least once a week. It’s just so good!

  20. This would work great for the two of us who are gluten-free. Thanks for sharing!

  21. Have you added chicken to this? If so how much chicken do you think to add without drying this out?

  22. Wow, this southwester skillet bake looks really tasty! I stumbled upon it while searching for a Mexican dip recipe; so glad I did. I just added it to my “make soon” list.

  23. I have make a similar recipe for years, I use hamburger and also add hominy.

  24. I am so glad you linked this to your post on 9/25/12. I made this tonight and it was great. Even my picky 4 year old ate it after overcoming the stress of another new recipe! Unfortunately, we didn’t have any leftovers. Have you ever doubled the recipe? We are a growing family of six so this will be a go-to for me to manage our grocery budget.

  25. We would eat mexican or Tex-mex daily if it wasn’t for most of it being unhealthy.

  26. just popped this in the oven. will try it next time with green chiles …. yum!

  27. Do you think this recipe would work without onions? We don’t love onions. Do you recommend replacing them with anything else?


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