Recipe: Ground Beef and Veggies (skillet meal using rice and cheese)
Main Dishes - Beef and Other MeatsGROUND BEEF AND VEGGIES
1 pound ground beef
2 1/2 cups water
1 cup uncooked long-grain rice
1 large onion, chopped
1 tablespoon beef bouillon granules
1/2 teaspoon ground mustard
8 slices cheddar or process American cheese, divided use
1 medium green pepper, chopped
1 medium tomato, chopped
In a skillet, cook beef over medium heat until no longer pink; drain.
Stir in water, rice, onion, bouillon and mustard. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
Cut six cheese slices into small pieces; add to rice mixture with green pepper and tomato.
Cut remaining cheese slices diagonally into four triangles; arrange over top. Cover and remove from the heat. Let stand until liquid is absorbed and cheese is melted.
Servings: 6
From: Pauletta Bushnell of Lebanon, Oregon
Source: Taste of Home's Quick Cooking, July/August 2000
1 pound ground beef
2 1/2 cups water
1 cup uncooked long-grain rice
1 large onion, chopped
1 tablespoon beef bouillon granules
1/2 teaspoon ground mustard
8 slices cheddar or process American cheese, divided use
1 medium green pepper, chopped
1 medium tomato, chopped
In a skillet, cook beef over medium heat until no longer pink; drain.
Stir in water, rice, onion, bouillon and mustard. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
Cut six cheese slices into small pieces; add to rice mixture with green pepper and tomato.
Cut remaining cheese slices diagonally into four triangles; arrange over top. Cover and remove from the heat. Let stand until liquid is absorbed and cheese is melted.
Servings: 6
From: Pauletta Bushnell of Lebanon, Oregon
Source: Taste of Home's Quick Cooking, July/August 2000
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