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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A hearty dinner, easy to assemble and prepare and sure to please. Serve with crusty French rolls or garlic toast and a green salad. A great weeknight dinner...start to finish in 20 minutes. Ingredients:
1 (14 1/2 ounce) can kidney beans, undrained |
2 (14 1/2 ounce) cans italian-style stewed tomatoes, undrained |
1 lb lean ground beef |
1/2 cup chopped sweet onion |
1/4 cup chopped green bell pepper (optional) |
1 cup shredded monterey jack cheese |
2 tablespoons butter |
salt and pepper, to taste |
paprika, pinch (optional) |
Directions:
1. Saute the chopped onions and bell peppers in a medium frying pan with the butter until the onions are translucent, about three minutes.
2. Add the ground round and cook until not pink. Remove any fat by tilting the pan and soaking up the fat with a wadded paper towel.
3. In a large saucepan, combine the kidney beans, stewed tomatoes and the cooked ground round mixture. Simmer over medium heat for 10 or 12 minutes, until hot.
4. Ladel into (heated) soup bowls. Top with shredded Monterey Jack cheese, sprinkle with a pinch of paprika (optional) and serve.
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