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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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âWe love Southwest-flavored foods and this fun recipe is a favorite,â writes June Barrus from Springville, Utah. âIf you like it hotter, just add some chili powder and cumin.â Ingredients:
1/4 cup uncooked long grain rice |
1/4 pound lean ground beef (90% lean) |
1/4 cup chopped onion |
1 garlic clove, minced |
3/4 cup canned mexican diced tomatoes, undrained |
2 teaspoons tomato paste |
3/4 cup canned ranch style beans (pinto beans in seasoned tomato sauce), undrained |
1 package (1 ounce) corn chips |
1/4 cup shredded cheddar cheese |
1/2 cup shredded lettuce |
1 medium tomato, diced |
2 tablespoons sliced ripe olives |
2 tablespoons salsa |
Directions:
1. Cook rice according to package directions. Meanwhile, in a small skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add beans; simmer, uncovered, 3 minutes longer or until heated through.
3. Arrange the corn chips on two serving plates. Top with rice, meat mixture, cheese, lettuce, tomato, olives and salsa. Yield: 2 servings.
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