1/2 lb. ground beef
1 bell pepper, diced
1 can cream of mushroom soup
~1 C shredded Colby Jack cheese
Cook the wild rice according to package directions.
Brown the ground beef. Then, add to a 9x9 glass baking dish.
Saute the diced peppers in 1/8 C chicken broth.
Then, combine the rice, beef, peppers and half of the shredded cheese.
Then, pour over the cream soup and mix well.
Top with remaining cheese.
Bake at 325 for ~30 minutes until cheese is browned and hotdish is bubbly.
*** Freakin’ delicious! Need to make a double, cuz there were NO leftovers! ***
This recipe came from a fellow blogger at: