Beefy Tex-Mex Skillet

• 1 lb extra lean ground beef
• 34 cup onion, finely chopped
• 12 cup green bell pepper, finely chopped
• 1 (16 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can pinto beans, undrained
• 1 12 teaspoons chili powder
• 12 teaspoon coarse salt
• 12 teaspoon ground cumin
• 34 cup instant brown rice
• 34 cup hot water
• 1 cup cheddar cheese, shredded
• 12 cup salsa
• 12 cup reduced-fat sour cream

1. In medium-sized skillet, cook beef, onion and peppers until beef is brown and vegetables are tender; drain if necessary.
2. Stir in tomatoes, beans, chili powder, salt, cumin, rice and water.
3. Cover and simmer over medium-low heat, stirring occasionally, for 20 minutes.
4. Top with cheese; cover and heat until cheese melts, about 3 minutes.
5. Before serving, top individual servings with salsa and sour cream.

extra lean ground beef, onion, green bell pepper, tomatoes, pinto beans, chili powder, coarse salt, ground cumin, instant brown rice, water, cheddar cheese, salsa, sour cream

Taken from www.food.com/recipe/beefy-tex-mex-skillet-181016 (may not work)