Beef & Pepper Skillet
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
2 cups instant brown rice
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
In a large skillet, cook beef over medium heat 6-8 minutes or 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.
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.
Recipe found here: Beef & Pepper Skillet