How to make it

  • Crumble meat into a deep, 12" skillet over medium heat, along with onions, bell peppers and celery. Cook until meat is no longer pink, and vegetables are crisp tender.
  • Add rice and water, and combine with meat mixture. Bring to a bubble, reduce heat to medium low, and cover pan. Cook for 15 minutes, or until water is absorbed.
  • Add cans of soup to meat mixture, and stir to combine. Heat through.
  • Serve with mashed potatoes, or alternatively, top the meat mixture with mashed potatoes and spread to the edges of the skillet. Put under the broiler (if using an ovenproof skillet) for a few minutes, or until lightly browned. This version might be called “Shepherd’s Pie”.

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