|
|
|
|
| |
 |
Ingredients |
 |
|
| |
1 lb |
Ground beef |
|
| |
1 |
Onion, chopped |
|
| |
16 oz |
Jar salsa (Old El Paso-hot, |
|
| |
|
-is our choice) |
|
| |
1 |
(8 oz.) can tomato sauce |
|
| |
1 |
Chicken bouillon cube |
|
| |
1 c |
Rice (brown, wild, what ever |
|
| |
|
-- not white) |
|
|
|
|
| |
|
Instructions |
|
|
|
|
|
| |
1.
|
Serves 4
|
|
| |
|
Garnish with: cilantro chopped; tomatoes chopped; onions; sour cream; shredded cheddar; sliced pitted black olives; tortilla chips
|
|
| |
2.
|
Prepare rice according to package directions.
|
|
| |
3.
|
Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon cube. Bring to a full boil; cover, reduce heat and simmer for 5 minutes.
|
|
| |
4.
|
Serve beef mixture over rice; top with garnishes to taste.
|
|
| |
|
|
|
|
|
| |
|
|
|
