Directions

1. In a large skillet cook beef, half at a time, until browned. Drain fat. Stir in soup mix, 1 1/2 cups water, peas and carrots, tomatoes, garlic salt, and pepper. Bring to boiling.
2. Stir in rice; return to boiling. Reduce heat; cover and simmer 10 to 12 minutes or until most of the liquid is absorbed.
3. Remove from heat. Sprinkle cheese over top. Cover and let stand 5 minutes or until cheese melts.