| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Main dishes, Texmex, Casseroles, Beef |
5 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Chopped onion |
| 1 1/2 |
c |
Uncooked quick-cooking rice |
| 1 |
c |
Mild picante sauce |
| 1/2 |
c |
Water |
| 1 |
cn |
Whole tomatoes; undrained cut up 14 1/2 or 16-ounces |
| 11 |
oz |
Green Giant® Mexicorn® Whole Kernel Corn; Undrained With Red And Green Peppers |
| 6 |
oz |
Tomato paste |
|
5 |
(1-cup) servings. |
INSTRUCTIONS
In 12-inch skillet or Dutch oven, brown ground beef and onion; drain well.
Stir in remaining ingredients. Bring to a boil; boil 2 minutes, stirring
occasionally. Remove from heat. Cover; let stand 5 minutes.
NUTRITION INFORMATION PER SERVING: 1 CUP CALORIES 420, PROTEIN 21 g,
CARBOHYDRATE 51 g, DIETARY FIBER 6 g, FAT 15 g, POLYUNSATURATED FAT 1 g,
SATURATED FAT 6 g, CHOLESTEROL 55 mg, SODIUM 1380 mg, POTASSIUM
990 mg
PERCENT U.S. RDA: PROTEIN 30%, VITAMIN A 35%, VITAMIN C 80%, THIAMINE 20%,
RIBOFLAVIN 20%, NIACIN 40%, CALCIUM 6%, IRON 30%
DIETARY EXCHANGES: 3 Starch, 2 Medium-Fat Meat, 1 Fat
Recipe by: Pillsbury Classic Shortcut Suppers, 2/95
Converted by MM_Buster v2.0l.
Posted to MM-Recipes Digest V4 #9 by valerie@nbnet.nb.ca (valerie) on Mar
11, 1999
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