Fall Skillet Dinner

Fall is in the air . . .well around part of our nation . . I think fall has forgot to stop in the southern part of the US but that's ok.  We still have our homes decorated and fall candle scents burning.   We also have yummy fall meals and desserts cooking and baking our kitchens.  Earlier this week I made this Fall Skillet Dinner recipe.  It was a huge hit and we all had seconds.  It's super easy and you only have to use 1 pan to make this meal.  Give it a try and let me know how you like it!  Also, share with me what's cooking in your kitchen this season.  

Fall Skillet Dinner

Ingredients
1 pound of ground beef
Extra Virgin Olive Oil 
salt and pepper
1½ tablespoons cumin
1 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1 red bell pepper, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (8 oz) can of tomato sauce
1 (10 oz) can of Rotel tomatoes (or diced tomatoes if you can’t find Rotel)
2 cups of cooked and ready to eat rice (I used brown rice)
1½ cups of frozen or fresh corn
1 cup of shredded Cheddar cheese

Brown up the ground beef in a little EVOO in a large skillet.   Once it's  browned and crumbly, add in a big pinch of both salt and pepper followed by your cumin and garlic powder.  Then, stir in your Worcestershire sauce followed by your chopped bell peppers, onion, tomato sauce and Rotel.  Reduce the heat to medium-low and stir everything together.  Cover and allow to simmer about 10-15 minutes or until veggies soften.  Stir in your cooked rice and corn and simmer for a few more minutes.   Finally,  sprinkle your cheese across the top and give it just a minute to begin to melt.