Here you go, Beth! This recipe makes about 3 meals for us including the leftovers I take for lunch. Sometimes we end up freezing some of it.
1 lb ground meat
1 onion, diced
1/2 green pepper, diced
2 celery stalks, diced
1 can diced tomato
1 can mushrooms, drained
1 can enchilada sauce
1 can green chilis (optional)
1 package Spanish rice
1 cup water
Salt & Pepper
Cracked red pepper
Brown ground meat, drain. Brown your veggies (cook until tender), and add your beef back in.
Add cumin, chili powder, salt & pepper, red pepper, garlic. All is to taste.
Keep cooking until the mixture is “ooey & gooey.”
Add remaining ingredients, except for cheese.
Turn down heat, cover & simmer.
It’s ready when the rice is done.
Sprinkle cheese on top & serve.
The longest part of this is the rice. We make it in a large sauté pan. If you don’t have one, I would suggest browning the veggies in a large pot while browning the ground meat in a pan. This will save you some time. Normally, fresh mushrooms are better, but for this the canned stuff works best. Spanish rice can be substituted with yellow rice. We were out of chili powder when I made it, so I added Mojo instead.