| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1/2 |
c |
Chopped onion |
| 1 1/2 |
c |
Minute rice |
| 1 |
c |
Mild picante sauce |
| 1/2 |
c |
Water |
| 1 |
cn |
(14 1/2 oz) whole tomatoes, undrained, cut up |
| 1 |
cn |
(11 oz) green giant mexicorn whole kernel corn, red and green peppers, undrained |
| 1 |
cn |
(6 oz) tomato paste |
INSTRUCTIONS
in 12 inch skillet or dutch oven, brown ground beef and onions; drain well.
stir in remaining ingredients. bring to a boil; boil 2 minutes, stirring
occasionally. remove from heat. cover; let stand 5 minutes.
Posted to EAT-L Digest 24 Feb 97 by Donna Partigianoni
<donna@LEESVILLE.COM> on Feb 24, 1997.
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