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Ground Beef and Veggies Recipe

Fresh tomato and green pepper add splashes of color to this meaty main dish from Pauletta Bushnell of Lebanon, Oregon. "It's perfect for a family dinner or as a last-minute meal for unexpected company," she notes.

This recipe is:

Diabetic Friendly

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Ground Beef and Veggies Recipe

Prep: 25 min. Cook: 20 min.

Yield: 6 Servings

25 20 45

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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2-1/2 cups water
1 cup uncooked long grain rice
1 large onion, chopped
1 tablespoon beef bouillon granules
1/2 teaspoon ground mustard
8 slices cheddar or process American cheese, divided
1 medium green pepper, chopped
1 medium tomato, chopped

Directions

In a skillet, cook beef over medium heat until no longer pink; drain. Stir in water, rice, onion, bouillon and mustard. Bring to a boil; reduce heat. Cover and simmer for 20 minutes.
Cut six cheese slices into small pieces; add t rice mixture with green pepper and tomato. Cut remaining cheese slices diagonally into four triangles; arrange over top. Cover and remove from the heat. Let stand until liquid is absorbed and cheese is melted. Yield: 6 servings.

Nutritional Analysis: One serving (prepared with lean ground beef, low-sodium bouillon and reduced-fat process American cheese product) equals 327 calories, 9 g fat (0 saturated fat), 37 mg cholesterol, 465 mg sodium, 33 g carbohydrate, 0 fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Originally published as Ground Beef and Veggies in Quick Cooking July/August 2000, p59