Southwestern Skillet Peppers
1 lb. ground round
1/3 c. quick cooking barley
1 (8-oz.) can whole-kernel corn, undrained
2 large bell peppers
1/2 c. chunky salsa
1/2 c. grated Jack cheese
Brown ground round over medium heat in a large non-stick skillet or Dutch oven which has a lid. While meat is cooking cut peppers into 1-inch cubes. When meat is no longer pink push to side of skillet and pour off drippings. Add barley to ground beef. Brown barley for about 1 minute. Stir in the peppers, salsa and corn. Cover skillet and simmer for 15-20 minutes stirring occasionally. Remove from heat, sprinkle on cheese and serve.
Makes 4 servings