Brown two pounds of ground beef tonight, and enjoy two delicious and different dinners this week, with the effort of one night's cooking. For maximum cooking efficiency, cook 2 cups of rice tonight, use half for the Mexican Rice (see recipe below) and reserve half for Meal 2, Stuffed Peppers. Ole! (Serves 4 with leftovers for Meal 2.)
Brown ground beef in large skillet with onion and pepper. Drain fat and separate into 2 equal portions. Reserve one portion in refrigerator. Stir taco seasoning and 3/4 cup water into remaining meat, and cook for an additional 5 minutes. Serve on tortillas or taco shells and garnish with cheese, tomatoes, and lettuce.
Tacos are fabulous with a side dish of Mexican rice, which can be made easily by adding a can of drained diced tomatoes to cooked rice, along with a little taco seasoning and 1 tablespoon of butter.
Meal 2: Stuffed Peppers Falling into the comfort food category is this classic American dish that one can't easily find at restaurants. With your ground beef and rice already cooked, treat yourself to success by preparing this delicious meal in minutes!
Preheat oven to 350IF and bring medium pot of water to boil. Blanch peppers by dousing in boiling water for three minutes. Let cool. Cut peppers in half lengthwise, remove caps and seeds, and rinse. Combine leftover beef and rice. Separately, combine tomatoes, tomato paste and honey. Add half of tomato mixture to beef and rice and blend. Add equal portions of beef and rice mixture to each pepper half. Arrange in baking dish. Top with remaining tomato mixture. Bake for 45 minutes.