Texas Beef Skillet

This is very easy as well and it gets rave reviews. Actually, I think this is a favorite. It uses instant rice because you can't freeze regular rice very well but for whatever reason the instant freezes fine.

Texas Beef Skillet

1 lb ground beef

3/4 C chopped onion

1 1/2 tsp chili powder

1/2 tsp garlic powder

1 tsp salt

1 (16 oz) can diced tomatoes, undrained

1 (15 oz) can red kidney beans, undrained

3/4 C quick cooking rice

3/4 C water

3 Tbsp chopped green pepper

1 C shredded cheddar cheese

In a large skillet cook ground beef and onion until beef is browned and onion is tender; drain off fat. Sprinkle meat mixture with chili powder, garlic, and salt. Stir in tomatoes, kidney beans, uncooked rice, water, and green pepper. Cover and simmer, stirring occasionally, for 15 minutes.

When completely cool, place in freezer bag, add the cheese, label and freeze.

To serve: Thaw. Place in a casserole and bake at 350 degrees for 20 minutes or until warmed through.

Serve with tortillas or cornbread.