Ingredients:
1/4 cup olive oil
1 large onions, chopped
2 tablespoons chopped fresh garlic
1 small green bell peppers, chopped
1/2 lb lean ground beef
1/4-1/3 cup grated parmesan cheese ( or to taste)
1 (1 1/4 ounce) packages taco seasoning mix
1/2 teaspoon dried chili pepper flakes ( can use more)
seasoning salt
black pepper ( or cayenne pepper)
1 (10 ounce) cans sliced mushrooms, drained
1/2 cup large pimento-stuffed green olives, sliced ( or to taste)
2 cups uncooked converted white rice ( I use Uncle Ben’s converted white rice for this)
4 cups chicken broth ( use about 1/4 cup less for firmer rice)
3 -4 cups grated monterey jack cheese or 3 -4 cups cheddar cheese
Directions:
Set oven to 350F degrees.
Heat oil in a very large oven-proof skillet with tight fitting lid or a Dutch oven with lid over medium heat.
Add in onions and green peppers with dryed chili pepper flakes; saute for about 3 minutes.
Add in garlic; cook 2 minutes.
Add in ground beef with taco seasoning mix; cook, stirring with a wooden spoon until browned.
Season beef mixture with seasoning salt and black pepper (or cayenne pepper) then add in Parmesan cheese; mix to combine.
Add in rice, sliced olives and mushrooms; cook 2 minutes, stirring.
Add in broth; bring to a simmer and cook for 2-3 minutes.
Transfer the mixture to a baking dish (large enough to hold the mixture).
Cover with a tight-fitting lid and bake for about 30-35 minutes or until rice is desired tenderness.
Uncover and sprinkle with grated cheddar cheese cover and return to oven to bake for about 5-10 minutes until cheese is melted.
Delicious!
Servings: 4
Time preparation: 20 min.
Time total: 50 min.