Monday, January 30, 2017
Mexi Ground Beef-Rice Skillet
Mexi Ground Beef-Rice Skillet 1 lb ground beef 1 small onion, chopped 1 -2 tablespoon fresh minced garlic 1 green bell pepper, seeded and chopped 1 -2 jalapeno pepper, seeded and finely chopped 1 (1 1/4 ounce) packages taco seasoning mix ( can use more to taste) 1 1/2 cups chicken broth ( can use water) 1 small zucchini, diced ( about 4 cups) 1 (14 1/2 ounce) cans stewed tomatoes 1 1/2 cups frozen corn or 1 1/2 cups peas 1 1/2 cups instant Minute Rice 1 -2 teaspoon seasoning salt ( or to taste) 1 teaspoon fresh ground black pepper ( or to taste) 2 cups shredded cheddar cheese, divided ( you may use more cheese) In a medium 4-quart heavy pot over medium heat cook the ground beef or sausage meat with onion, garlic, bell pepper and jalapeno pepper; cook until browned then drain fat. Add in the taco seasoning mix with a wooden spoon until well combined. Add in all remaining ingredients except the cheese; stir with a wooden spoon to combine and bring to a simmer over medium heat. Reduce heat to medium-low or low. Cover and simmer for 25 minutes or until the rice is tender. Season with seasoned salt and pepper. Mix in 1 cup shredded cheddar cheese until melted, the sprinkle the top with 1 cup; let stand for 5 minutes until melted.