When I was at home, my mom made what she called "western meal in one" quite a bit. Due to the fact that my brother and I were relatively picky, it was unbelievable that it was such a hit. Its kidney beans, bell peppers, onions, and garlic somehow mingled together to create a flavor that could be enjoyed by even the pickiest Riley (probably me). Unfortunately, my picky husband (the most picky Brown) doesn't like the meal; but since his sister is more daring, she decided she would try it if I would make it. Because I enjoy eating it, and didn't mind fixing something else for David, I made it today. It was even better than I remembered, and very easy to make, so I decided I would share the recipe with you.
1 lb. ground beef
1 clove garlic, minced
1 vidalia onion, chopped
1 green pepper, chopped
1 t. chile powder (I double this)
28 oz. of diced tomatoes (I use the large can, but you could use 2 smaller cans)
1 can dark red kidney beans
1/2 cup long grain rice (NOT INSTANT... I use brown rice to make it more healthful)
In a large skillet, combine the ground beef, garlic, onion, green pepper, and chile powder. Cook until meat is browned and the veggies are limp (or the onions are translucent). Remove from heat and drain fat. Combine the remaining ingredients (I don't drain the tomatoes, but I do drain a little bit of the "juice" from the kidney beans) with the meat mixture and pour into a 2.5 liter dish (I use a round Corning Ware). Bake uncovered for 45 minutes at 350˚. Top with cheese and bake for another 10 minutes.
I served it with biscuits and grilled corn on the cob (use a George Foreman if you have it... yum!!!). To do the corn, I just melt butter, stir in some season salt, and brush it on as I let it cook for about 15 minutes.
By the way, Kimberly said it was good. Sorry there's no picture, but I rarely take pictures of the meals that I make...