| 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 dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Sep 17, 1999, converted by MM_Buster
v2.0l.
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