#304 – Mexican Beef and Rice Skillet & Million Dollar Cake

Consolidated Cooking Crave on Consolidated Channel 18

hosted by Laverne Diede & Rhonda Fitterer

Mexican Beef and Rice Skillet

  • 1 Tbsp. extra-virgin olive oil
  • 1 large onion, chopped
  • 1 lb. ground beef
  • 1 cup white rice
  • 1 15-oz. can fire-roasted tomatoes
  • 1 15-oz. can black beans, rinsed and drained
  • 1 1/2 cups corn, frozen or canned
  • 1 4 oz. can green chilis
  • 1 Tbsp. ground cumin
  • 1 Tbsp. chili powder
  • Salt
  • 2 cups chicken broth
  • 1 1/2 cups shredded cheddar and Monterey Jack cheese
  • Fresh cilantro, for garnish

In a large skillet over medium heat, heat oil.  Add onion and cook for 2 minutes, then add ground beef and cook until no longer pink, about 6 minutes, breaking up into small pieces; drain fat.  Move beef to one side of skillet and add rice to the other side.  Cook 2 minutes then add tomatoes, beans, corn, green chilis, cumin and chili powder.  Season with salt and stir to combine, then pour chicken broth over mixture.  Bring to a simmer and cook for 20 minutes.  Top with cheese and cover to melt, about 2-3 minutes. 

Million Dollar Cake

  • 1 can (11 oz.) mandarin oranges, undrained
  • 1 package yellow cake mix
  • 1 1/4 cups cold milk
  • 1 package (3.4 oz.) instant vanilla pudding mix
  • 1 can (20 oz.) crushed pineapple, well drained
  • 2 cups whipped topping
  • 8 oz. cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla extract


Drain oranges and reserve liquid.  Add reserved liquid to a liquid measuring cup and fill with water to measure 1 cup.  Prepare cake mix according to package directions, using the juice and water mixture in place of the water called for on the box.  Bake in two greased 9-inch round baking pans according to package directions.  Cool for 10 minutes before removing from pans to wire rack to cool completely.  In a large bowl, whisk milk and pudding mix for 2 minutes.  Stir in pineapple.  Spread 1 cup between cake layers.  In a small bowl, beat cream cheese, sugar, and vanilla until smooth.  Beat in 1 cup whipped topping.  Fold in the remaining topping.  Spread on top and sides of cake.  Cover and refrigerate for 3 hours or overnight.  Decorate with mandarin oranges prior to serving.  


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