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Enchilada & Rice

Nutrition Facts
Servings per Recipe:
6 servings
 Amount Per Serving
Calories 260
Fat 8g
Sodium 660mg
Total carbohydrate 25g
Fiber 2g
Protein  21g
1 lb. ground beef, extra lean
½ cup onions, chopped
1 can (15 oz.) corn
1 pkg. dry enchilada sauce mix or **taco seasoning mix
2 cups cooked rice
½ cup cheese, shredded
**Taco Seasoning - Make Your Own Mix Using:
1 tsp. salt
½ tsp. cornstarch
1/2 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. crushed red pepper
1/4 tsp. dried oregano
  1. In a large skillet, brown meat and onion together until meat is no longer pink.
  2. Drain fat from cooked meat and onions.
  3. Add corn, enchilada sauce mix or taco seasoning, and rice to skillet.
  4. Simmer for 10 minutes. Remove skillet from heat.
  5. Add cheese to the top of the mixture, cover, and let stand 5 minutes.
  6. Refrigerate leftovers within 2 hours.

Keywords: corn, enchilada, ground meat, onion, rice, vegetables

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