Southwestern Beef Skillet

Hello again! How has everyone’s summer been going?

I can’t believe how quickly it’s passing us by (pout!)

The good news is that we can expect to have at least a few more hot, sunshiny days, and I hope you’re able to get out there and enjoy them!

Moving on to this month’s featured recipe…

I have made this dish twice now, the first time using green bell pepper & black beans, and yesterday with red bell pepper & green beans, and have not been disappointed. I will say, however, that I much prefer it with green beans.

There are many things to love about this dish; it is chock full of amazing flavour, clean-up is super easy, and it comes together very quickly, especially if you use my time-saving trick of cooking the rice, shredding the cheese and chopping the veggies the night before.

Adapted from: Southwestern Beef Skillet

INGREDIENTS:
180g (around 1 cup) uncooked brown rice (or approx. 3 cups cooked)
1 LB extra lean ground beef
1 Tbs. taco seasoning
1/2 tsp. ground cumin
1/2 tsp. sea salt
1 small red bell pepper, diced*
1 cup green beans, chopped into 1-inch lengths
1 cup salsa
1 cup corn
1 cup shredded cheddar cheese*
1/2 cup green onions, sliced

METHOD:
Cook rice according to package directions. In a large skillet, cook the ground beef until no longer pink. Drain beef; return to skillet and add seasonings, peppers and beans. Cover and simmer until veggies are crisp-tender. Stir in the rice, salsa and corn; heat through. Top with cheese and green onions, cover until cheese is melted. Stir to combine, serve and enjoy!

Recipe will yield 4 to 6 servings.

*NOTE: If you like a LOT of heat, try subbing jalapeño peppers and habanero cheese.

Made using green bell pepper and black beans. Either way, the taste is great!

Nutritional Information
(based on 4 servings per recipe)
Calories: 505
Fat: 15.3g
– Saturated Fat: 7.3g
Sodium: 515mg
Carbohydrates: 53.2g
– Fibre: 4.7g
– Sugars: 6.4g
Protein: 35.7g

Chili Macaroni

Hello March! And the springtime weather that it brings!

Mind you, March is famous around here for its freak snowstorms and unpredictable temps, but for the most part, it’s just a glorious mess of daytime thawing and nighttime freezing 🙂

But before we bid farewell (and good riddance!) to winter, here is a tasty, hearty, and slightly different chili to keep you warm.

Chili Macaroni

INGREDIENTS:
1 lb. extra lean ground beef
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1, 14oz. can tomato sauce
1, 19oz. can red kidney beans
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt (or more to taste)
1/2 tsp. ground black pepper
1/2 tsp. cayenne pepper
2 cups whole corn, fresh or frozen
3 cups cooked macaroni

METHOD:
In a Dutch oven or stockpot over medium high heat, brown the ground beef until no longer pink. Drain, return to heat and add onion, celery, green pepper, tomato sauce, beans and seasonings. Simmer for 10 minutes, or until vegetables are crisp-tender. Stir in corn and macaroni, heat through. Taste and adjust seasonings as desired. Serves 8 to 10.

Nutritional Information
Calories (per 1/10 recipe): 400
Fat: 4.5g
– Saturated Fat: 1.6g
Sodium: 380mg
Carbohydrates: 62g
– Fibre: 11g
– Sugars: 5.5g
Protein: 30g