Saturday, April 9, 2011

Mexican Beef & Vegetable Skillet

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.