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Southwest beef and bell pepper skillet
by Jessie Nichols
serves: 6
  Burrito filling
Ingredients:
  1 lb   lean ground beef
  1 can   fat free reduced sodium beef broth
  1 can   diced tomatoes and green chiles
  2   bell peppers
  2 cups   instant white rice
  1 1/2 cups   colby and monterey jack cheese
  6   tortillas
  4 TBSP   sour cream
Directions:
  1. Brown meat, drain
2. stir in broth and tomatoes; bring to a boil
3. Add peppers and rice; stir. Cover, simmer on low heat until rice is tender (5 mins.)
4. Heat Broiler; transfer to casserole dish.
5. Top with cheese; broil 6 inches from heat for 2-3 minutes until cheese is melted.
6. Wrap in large tortilla shells and serve with sour cream.