| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Mexican | 6 | servings | |
INGREDIENTS
| 1 | tb | Vegetable Oil |
| 2 | Green Bell Peppers; julienned | |
| 2 | Onions; sliced | |
| 1 | Jar; (16-oz.) Salsa | |
| 2 | cn | (15-oz.) Kidney Beans; rinsed and drained |
| 2 | cn | (11-oz.) Mexican-style Corn; drained |
| 3 | c | Cooked Rice |
| 6 | c | Iceberg Lettuce; shredded, (about 1 head) |
| 1 | Bag; (10-oz.) Tortilla Chips | |
| 1 1/2 | c | Cheddar Cheese; grated |
| Sour cream for garnish |
INSTRUCTIONS
Warm oil in large skillet over medium-high heat. Add green peppers and onions, and sauté until tender-crisp, about 3 to 5 minutes. Add the salsa, beans, corn, and rice. Cook until heated through, stirring occasionally, for about 10 minutes. For each serving, place about one cup of lettuce on a plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle about one-quarter cup of grated cheddar cheese on top of each serving. Garnish with a dab of sour cream. Posted to [email protected] by Recipe-a-Day <[email protected]> on Sep 17, 1999, converted by MM_Buster v2.0l.
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