Tasty Mexican Supper
From the Kitchen of Michelle, CA
Preparation time: 5 minutes Cook time: 50 minutes
Serves: 4
Serve with: Salad
Ingredients:
1 cup BROWN RICE (3 cups after cooking)*
2 cups browned GROUND BEEF **
1/2 cup chopped ONION
1 can TOMATO SOUP
1/2 cup MILK
1 cup PICANTE SAUCE or SALSA
1 cup frozen CORN, thawed
1 cup shredded CHEDDAR CHEESE (we use lowfat)
Directions:
Cook RICE according to package directions. Ten
minutes before rice is done, mix GROUND BEEF,
ONION, TOMATO SOUP, MILK, and PICANTE SAUCE
in a large pan. Heat till bubbly, stir in the
CORN, reduce heat. When rice is done stir it
into the sauce mixture. Stir in the CHEESE.
* You can use white rice but brown is healthier
and even the members of my family who complain
when I serve brown rice don't notice it in
this recipe.
** I buy ground beef when it is on sale. I brown
it when I get it home, place it in a collander,
and pour boiling water over the beef to remove
most of the fat. I bag this in one and two cup
portions and freeze. Then I have browned ground
beef ready whenever I need it.
For a meatless version substitute a can of beans
(Pinto, Black, Kidney, etc), drained.
