One of my favorites things to do in the kitchen is to make two dinners at one time. This recipe for Beef & Peppers could become the base for several recipes, allowing you to cook once and eat twice.
Beef and Peppers with Cheese Grits
Place all of the ingredients for the Beef & Peppers in the slow cooker to cook all day. At dinner time, you can quickly add cheese grits, rice or noodles and serve.
Home cooking tip: If your grits are too thick, slowly add milk and stir until you reach the desired consistency.
Beef and Peppers Enchiladas
You can use the leftovers to make Beef & Peppers Enchiladas for the second night.
Beef & Peppers Enchiladas can be stashed in the refrigerator up to three days or frozen for future use. To freeze, wrap tightly and store up to 3 months. Then, thaw in the refrigerator before baking.
Home cooking tip: Avoid the tedious job of rolling individual enchiladas by cutting corn tortillas into triangles and layer the casserole like you would a lasagna.