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Ingredients:
1 lb ground beef
1 (16 oz.) jar salsa
1 (11 oz.) can mexicorn whole
1 kernel corn with red and
1 green peppers
1 1/2 cup water
1 tsp chili powder
1 1/2 cup uncooked instant rice
4 oz (1 cup) shredded monterey
1 jack cheese
Instructions:
Brown ground beef in large skillet; drain. Stir in salsa, corn,
water and chili powder; bing to a boil. Stir in rice. Cover; remove
from heat. Let stand 5 to 7 minutes or until liquid is absorbed.
Fluff mixture with fork; sprinkle with cheese. Cover, let stand 2 to
3 minutes or until cheese is melted. 7 (1 cup) servings.
From: Pillsbury, Pasta, Rice & Beans Shared By: Pat Stockett
Servings: 4
How can you govern a country which has 246 varieties of cheese? Charles De Gaulle
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Mexican Rice No2 Recipe brought to you by Mexican Recipes To-Go
