| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Post2 | 6 | servings |
INGREDIENTS
| 1 1/2 | lb | Cooked seasoned ground beef ; (abt 3 1/2 |
| Cups) from "Brown and Bag" recipe | ||
| 1 | ts | Olive oil |
| 1 | pk | Sliced fresh mushrooms -; (8 oz) |
| 1 | cn | Beef broth -; (14 1/2 oz) |
| 1 | cn | Tomato soup -; (10 3/4 oz) |
| 1 | cn | Diced tomatoes; (14 1/2 oz) |
| 2 1/4 | c | Quick-cooking rice |
| 1/2 | ts | Dried Italian seasoning |
| 1/2 | c | Shredded part-skim mozzarella cheese |
INSTRUCTIONS
Open frozen bag of seasoned ground beef, place on a microwave-safe plate and microwave on high for 3 minutes to begin thawing. Meanwhile, heat oil over medium-high heat in an extra-deep nonstick skillet that has a lid. Add mushrooms; cook, stirring from time to time, until mushrooms release their liquid, about 3 1/2 minutes. Add beef broth and tomato soup; raise heat to high. Stir until soup is well combined. Add partially thawed beef, diced tomatoes, rice and Italian seasoning. Stir well. Cover skillet; let mixture boil until rice is tender and absorbs most of the broth, about 7 minutes. Stir from time to time, keeping skillet covered as much as possible. (If rice begins to stick, reduce heat as necessary.) Sprinkle cheese over mixture. Cover; cook 1 to 2 minutes or just until the cheese melts. Serve at once. Yield: 6 servings. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Beverly Mills, with Alicia Ross Formatted for MasterCook by Susan Wolfe - [email protected] Converted by MM_Buster v2.0l.
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