Beef & Pepper Skillet

Ingredients

• • 1 pound lean ground beef (90% lean)

  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained

  • 1 can (14-1/2 ounces) beef broth

  • 1 tablespoon chili powder

  • 1/4 teaspoon salt

  • 1/8 teaspoon garlic powder

  • 4 cups cooked rice

  • 1 medium sweet red pepper, sliced

  • 1 medium green pepper, sliced

  • 1 cup shredded Colby-Monterey Jack cheese

Directions

• 1. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain.

  2. Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil.

  3. Stir in rice and peppers. Reduce heat; simmer, covered, 8-10 minutes or until liquid is absorbed.

  4. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.

  5. Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Sprinkle with cheese. Yield: 6 servings.

Sources https://www.tasteofhome.com/recipes/beef---pepper-skillet