I thought about being witty and creating some new name, like enchirito or burrilada, or something equally embarrassing.
I think most people would agree that one-dish dishes are the holy grail of easy meals. Quick execution, and quick clean-up, is the stuff dreams are made of, right? I mean, kitchen dreams, at least. The point is, when you’re only working with one skillet, life gets a lot easier.
You can completely tailor this to your liking, whether you take out the rice, sub in ground chicken, or add diced jalapeño, this can be customized exactly how you please. And, best of all? This dish is savory and filling, yet still manages to be deliciously light & lean.
RELATED: Top It Off With A Boozy Queso Dip
1 lb lean ground beef
2 1/2 cups diced bell peppers (approx. 3-4 whole peppers)
1 cup diced yellow onion
2 cups prepared rice (I used Uncle Ben's Ready Rice)
1 cup shredded Mexican cheese (I used Sargento 4 Cheese Blend)
Fresh Cilantro to garnish (optional)
30 oz plain tomato sauce (I used Hunt's)
2 tbsp hot sauce
1 tbsp crushed or minced garlic
1 1/2 tsp lime juice
1 tsp sugar
1 tsp onion powder
1 tsp cilantro
1/2 tsp sea salt & coarse black peppercorn — approx.
In a large skillet, cook ground beef over medium-low heat until browned, about 15 minutes. While beef cooks, dice peppers and onion and prepare rice.
When beef is ready, hang skillet over sink and drain as much fat as possible, then return to stovetop. Next, add in sauce ingredients and mix thoroughly. Allow beef and sauce to simmer for five minutes, then stir in peppers, onions, rice, and 1/2 cup cheese, combining all ingredients well before covering and allowing to simmer for about 10 minutes more.
When vegetables reach desired tenderness, top skillet with remaining cheese and transfer to the oven. Broil for two minutes until cheese has melted, then immediately plate and serve, garnishing with fresh cilantro if desired.
I enjoy my peppers with some 'bite,' so after 10 minutes of simmering at the end of step two, I was ready to throw my dish in the oven. Depending on your preferences, you might want to let the veggies simmer for five minutes longer to get them a bit more tender.
NEXT: Learn To Make The Full Enchilada
Christine Fischer of Cooking with Cakes may not be a pro chef, but that doesn't mean she's a mere novice in the kitchen. The self-taught culinarian — who's all for healthy, accessible recipes — knows that succumbing to your five-day bacon craving does not make you weak. It just makes you human.