Mrs. B. My Guest

Peppers 'n' Potatoes Beef Skillet Supper

Looking for an easy, weeknight, one pot meal? This one is for you! As you can tell from the picture, it makes a lot! No problem here . . . my husband was thrilled to take leftovers for lunch today. 

Recipe from "Everyday with Rachel Ray"

Ingredients

~1 Tbls EVOO

~1 onion chopped

~1 lb. ground beef

~S&P

~4 slices bacon, chopped ( I used a little more because it's so yummy!!)

~1 lb. baby red-skinned potatoes, quartered

~2 Bell peppers, cut into thin strips ( I used just red. You can use red & green or just green)

~1 1/2 cups frozen peas

~1 (15oz.) can tomato sauce

~1 (12 oz.) bag dried egg noodles

Directions

1.  In a large, deep skillet, heat the EVOO over mediun-high heat. Add the onion and cook until softened, about 3 minutes. Add the beef and cook, stirring occasionally, until browned, 5 to 7 minutes; season with salt and pepper. Drain and transfer to a bowl.

2. In the same skillet, cook the bacon over medium heat until crisp, 4-5 minutes; drain on a paper-towel-lined plate. Add the potatoes to the pan and stir to coat with the rendered bacon grease; cover and cook until just tender, about 8 minutes. Stir in the bell peppers and cook until softened, 6-8 minutes. Stir in the reserved beef mixture, the peas, tomato sauce and 1 cup water; season with S&P and cook until the potatoes are tender, 8-10 minutes.

3. Meanwhile, in a large pot of boiling, salted water, cook the egg noodles until al dente, 8-10 minutes; drain. Add the beef mixture; toss. Top with the bacon.

ENJOY!!