Ground Beef, Veggie & Rice Bake |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a great one-dish meal that gives you something different to do with that ground beef defrosting in your fridge. Ingredients:
1 cup long grain rice |
2 lbs ground beef |
2 stalks celery |
1 large onion, chopped (1 cup) |
1 medium zucchini (i use grilled peppers, 8 ounces) |
2 medium tomatoes, chopped |
2 cups milk |
1 (4 ounce) can sliced mushrooms, drained |
1 (3 ounce) package nacho cheese soup mix (2 envelopes) |
2 teaspoons dried basil |
1/4 teaspoon pepper |
1 cup shredded cheddar cheese (4 ounces) |
Directions:
1. Cook the rice according to package directions.
2. Meanwhile, in a large skillet cook ground beef, celery & onion until beef is brown & veggies are tender (drain fat).
3. Trim the ends from the zucchini & cut it in half lengthwise then slice crosswise. You can use any veggie(s) really, I like this with grilled peppers myself.
4. In a 13x9x2 inch baking dish combine meat mixture, rice, zucchini, tomatoes, milk, mushrooms, soup mix, basil & pepper (I tend to add chili powder too). Mix well.
5. Bake, covered, at 375 for 30-35 minutes or until heated through.
6. You may add the shredded cheddar during the last few minutes of cooking or use as a topping before serving.
7. Stir before serving.
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