Instructions: Heat the oil over medium heat in an extra deep 12 inch skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop.

Add the beef to the skillet and raise the heat to high. Add the garlic, black pepper and mushrooms and cook, turning and breaking up the meat from time to time.

Seed and coarsely chop the green pepper and add it to the skillet. Add the Worcestershire sauce. Continue to cook, stirring frequently until all of the meat is crumbled and browned, 5 to 6 minutes. Meanwhile, remove any visible fat from the broth.

When the meat is browned, stir in the beef broth, mushroom soup and rice. Cover the skillet and bring to a boil. Boil until the rice is tender and absorbs most of the broth, about 5 minutes. Stir from time to time, keeping the skillet covered as much as possible.

Season the mixture with salt, then sprinkle with the cheese. Cover and cook just until the cheese melts, 1 to 2 minutes. Serve at once.

Serves 6 generously.

Description: "Home-cooked Meals for Frantic Families in 20 Minutes Flat A 20 minute stove-top casserole from Desperation Dinners"

NOTES : I linked the ingredients to the following reduced fat varieties to calculate the Nutrition: 90% lean ground beef - rinsed and drained, R.F Cream soup, R.F. shredded cheddar.

I keep already cooked, rinsed and drained ground beef (90% lean) in my freezer in 2 cup quantities for recipes like this. (Sometimes I cook onion and/or garlic with the ground beef.) I keep garlic in a jar in the fridge as well as frozen, chopped onions and frozen peppers. In order to make this recipe, Id just make sure to have some fresh, sliced mushrooms and a bag of Sargento light cheese. I usually have all these things on hand.

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