 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Found this on the back of a diced tomatoes can. Ingredients:
1 lb lean ground beef |
1 medium onion, chopped |
1 cup water |
1 cup salsa |
1 cup mexican-style corn |
2 (14 1/2 ounce) cans diced tomatoes in puree |
1 1/2 cups quick-cooking rice |
1 (8 1/4 ounce) can peas, drained |
Directions:
1. Brown beef and onion in a large skillet until no longer pink, drain.
2. Add remaining ingredients EXCEPT peas. Bring to a boil; cook 2 minutes. Blend in peas.
3. Cover and remove from heat; let stand 5 minutes. Serve.
|
|