An Easy Weeknight Meal
The easiest way to preserve bell peppers from the garden is to dice & freeze them, and during the heat of the summer I do the same with a few (okay, a lot) of our tomatoes. (Some days you just need a break from canning!) This is one of my favorite recipes to make in the cooler months with some those frozen, diced garden goods.
Texas Style Beef Skillet
Servings: 6
Prep time: 10 min
Cook time: 20 min
Ingredients
1 lb. ground beef
¾ c onion (diced)
1 green bell pepper (diced)
2 c tomatoes (finely diced)
½ c minute rice
1 – 15 oz. can kidney beans (do not drain)
½ tsp chili powder
½ tsp garlic salt
½ c water
½ tsp sea salt
2 c shredded sharp cheddar cheese
corn chips
Directions
- Cook beef, onion, and pepper together in a large skillet. Remove from heat and drain grease. Return to heat.
- Stir in tomatoes, beans, rice, chili powder, and garlic salt.
- Add water and sea salt. Boil, reduce heat and simmer (covered) for 20 minutes, stirring occasionally.
- Remove from heat. Top with cheese and put the lid back on. When the cheese is melted, serve immediately with corn chips.
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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
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