| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Not, Sent | 8 | Servings | |
INGREDIENTS
| 2 | lb | Ground beef |
| 1 | lg | Onion; chopped |
| 1 | lg | Green pepper; chopped |
| 1 | cn | (10 oz) diced tomatoes with green chiles; undrained |
| 1 | cn | (4 oz) chopped green chiles |
| 1 | c | Beef broth |
| 2 | tb | Worcestershire sauce |
| 2 | tb | Chili powder |
| 2 | ts | Salt |
| 1 | ts | Pepper |
| 1/4 | ts | Hot pepper sauce |
| 4 | c | Cooked long graine rice |
| 2 | c | Sour cream |
| 2 | c | Shredded cheddar cheese |
| Corn chips |
INSTRUCTIONS
In a large skillet, brown beef, onion and green pepper until the meat is no longer pink; drain. Add the next eight ingredients. Simmer, uncovered for 10 minutes. Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionlly (do not boil). Serve over corn chips. Recipe by: Taste of Home - December/January 1998 Posted to recipelu-digest Volume 01 Number 328 by The Taillons <[email protected]> on Nov 29, 1997
A Message from our Provider:
“We ought to give thanks for all fortune: if it is good, because it is good, if bad, because it works in us patience, humility and the contempt of this world and the hope of our eternal country. #C.S. Lewis”