Ingredients:
1 1/2 lbs lean ground beef
1 large onions, diced
1 bell peppers, diced
4 stalks celery, diced
2 garlic cloves, crushed
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 (10 1/2 ounce) cans cream of mushroom soup
1/2 cup chopped green onions
1/2 cup minced parsley
4 cups cooked rice
1 mirlitons, parboiled and diced ( also called chayote squash, optional ingredient)
Directions:
Spray a large non-stick pan with vegetable oil spray.
Brown meat in pan along with diced onion, pepper, celery and garlic.
Drain fat and season with cayenne pepper, onion and garlic salt.
Add water and simmer for about 20- 30 minutes, until the vegetables are cooked down. (You may need to add a little water during the simmer time to keep from sticking.)
Add Worcestershire sauce, Tabasco sauce, cream of mushroom soup and mirliton.
Simmer for 15 minutes.
Add cooked rice, stir gently, until all rice is moistened.
Add mirliton (optional).
Top with green onion and parsley, stir lightly and serve.
Servings: 6
Time preparation: 15 min.
Time total: 75 min.