A satisfying skillet recipe is priceless. It’s as easy as can be to prepare and everyone enjoysit. This Cheesy Ground Beef Skillet is currently my teenaged son’s favorite meal. I love how easy and quick it is to make for him, and he loves everything about it. It fills him up and tastes so dang good!
Quick Tip: If you love the flavors of this skillet then try using it as the filling for your stuffed bell peppers (page TK). Also consider doubling the recipe and freezing some of it to enjoy one day when you’re too busy to cook. Throw it in a skillet with a bit of water over medium-low to reheat.
1¾ cups water
1 teaspoon sea salt
1 cup white rice
1 tablespoon olive oil
1 pound lean ground beef
1 yellow onion, chopped
1 tablespoon garlic, chopped
1 red bell pepper, seeded and diced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon crushed red pepper flakes
½ teaspoon sea salt
¼ teaspoon ground black pepper
½ cup organic tomato sauce
1 (15 oz) cans white kidney beans, drained and rinsed
1 cup shredded cheddar cheese
⅓ tablespoon fresh parsley, minced
Bring the water to a boil in a saucepan over high heat. Add the salt and rice, stir once, then cover the pot and reduce to low heat for 18 minutes.
Heat the olive oil in a large skillet. Stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Drain and discard any excess grease. Mix in the onion and garlic. Cook until tender, about 5 minutes. Add the bell pepper, oregano, basil, red pepper, sea salt and black pepper. Cook and stir until the bell pepper is tender, about 5 minutes.
Stir in the cooked rice, tomato sauce and kidney beans. Reduce the heat and cover until the vegetables are tender, about 8 minutes. Remove the pan from heat, sprinkle the cheese overtop and garnish with fresh parsley.
Calories: 399
Fat: 14g
Carbohydrates: 36g
Sodium: 816mg
Fiber: 4g
Protein: 30g
Sugar: 3g