Peppers and Potatoes Beef Skillet Supper

Today was my last day of in-services and my classroom is just about ready for the start of school. My brain is still having a little trouble getting into the swing of things, but hopefully I will be physically and mentally ready to go Monday morning!

This meal is pretty easy to make and it is a hot, filling, comfortable dish (especially after a day in my freezing cold classroom!!). I got it from my Rachel Ray magazine last year. Enjoy!

Peppers and Potatoes Beef Skillet Supper

Serves: 4

Prep: 10 min

Cook: 30 min

1 Tbsp. olive oil

1 onion, chopped
1 lb. ground beef

Salt and Pepper

4 slices bacon, chopped

1 lb. baby red-skinned potatoes, quartered

2 bell peppers, cut into thin strips

1 1/2 cups frozen peas

1 (15 oz.) can tomato sauce

1 (12 oz.) bag dried egg noodles

1. In a large, deep skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the beef and cook, stirring occasionally until browned. Transfer to a bowl.

2. In the same skillet, cook the bacon over medium-high heat until crisp (4-5 min.). Drain on paper towel plate. Add the potatoes to the pan and coat with the 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 salt and pepper and cook until potatoes are tender, 8-10 minutes.

3. Meanwhile, cook the egg noodles until al dente, 8-10 minutes. Drain and add to the beef mixture. Toss and top with bacon.