Not sure why this picture keeps turning that way....Anyway, I came up with this the other night when I desperately needed to buy groceries but didn't want to brave the terrible Utah weather with my two little kids. It turned out really yummy and was super easy!2 lbs. extra lean ground beef
2 large carrots, chopped
3 stalks celery, finely chopped
1 onion, chopped
4 cloves garlic, chopped or grated
Salt and pepper
1 small can green chilies
1 can (15 oz.) diced tomatoes
2 c. chicken broth
1 c. shredded Mexican-blend cheese
Banana peppers, sliced
*Cook meat until brown, stirring to crumble. Do not drain--you'll want that little bit of grease to cook your veggies. Add the carrots, celery, onion, and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened. (About 10 mins).
*Puree diced tomatoes and green chilies in blender; when the vegetables are tender, add to the skillet. Sprinkle cheese on top and garnish with sliced banana peppers.
