CHEESY BEEF AND BLACK BEAN SKILLET DINNER

Makes:

6 servings

Note: Two pouches (8 ounces each) cooked white or brown rice can be used here instead of homemade rice and quinoa.

1 large red onion

2 tablespoons olive oil

1 medium-size red bell pepper, cored, diced

1 medium-size poblano pepper or green bell pepper, cored, diced

1 pound ground beef or turkey

4 cloves garlic, finely chopped 2 tablespoons mild chili powder 1 teaspoon each: salt, ground cumin

teaspoon each: ground cinnamon, dried oregano

2 cups diced fresh ripe tomatoes or 1 can (14 ounces) crushed tomatoes 1 can (15.5 ounces) black beans, drained, rinsed

1 cup fresh or thawed frozen corn kernels

3 cups cooked rice and quinoa (see recipe)

2 or 3 green onions, trimmed, thinly sliced

2 cups (8 ounces) shredded white cheddar or gouda cheese or a combination

Chopped fresh cilantro, green onion tops or parsley

Red pepper hot sauce or sliced pickle jalapenos, for serving

1. Cut

onion in half and cut each half into ¼-inch-wide wedges. Heat oil in a large (12-inch) nonstick skillet over medium until hot. Add onion and cook and stir until very golden, about 10 minutes.

2. Stir in red pepper and poblano. Cook and stir until softened, about 5 minutes. Stir in beef and cook over medium heat until beef is no longer pink, about 10 minutes. Break up meat clumps with a wooden spoon into small pieces.

3. Stir in garlic, chili powder, salt, cumin, cinnamon and oregano. Cook and stir 2 minutes. Stir in tomatoes and beans. Simmer, stirring often, 2 or 3 minutes. Stir in rice and green onions; mix well. Cook until rice is hot, about 3 minutes. Smooth into an even layer.

4. Sprinkle cheese evenly over the top. Cover pan with lid (or a baking sheet) and cook over medium-low heat until cheese melts, about 5 minutes. Serve garnished with chopped fresh herbs. Pass hot sauce.