Beef and Pepper Skillet

This Beef and Pepper Skillet is a quick, easy dinner meal to fix tonight!

1 lb. lean ground beef

1-(14 1/2 oz.) can diced tomatoes with green chilies

1-(14 1/2 oz.) can beef broth

1 Tbsp. chili powder

1/4 tsp. salt

1/8 tsp. garlic powder

2 cups instant brown rice

1 medium sweet red pepper sliced

1 medium green pepper, sliced

1 cup shredded Colby-Monterey Jack cheese

In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, drain. Add tomatoes, broth, chili powder, salt and garlic powder, bring to a boil.

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

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

Serve with Sour Cream Corn Muffins, if desired.

Serves 6

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