| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Mexican |
Beef, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
|
15 oz can hunt's ready |
|
|
Tomato sauces chunky salsa |
| 1 |
|
14 oz can diced tomatoes |
|
|
With garlic |
| 3/4 |
c |
Quick-cooking brown rice |
| 1/2 |
c |
Water |
| 1/2 |
ts |
Sugar |
| 1/8 |
ts |
Pepper |
| 1 |
|
15 oz can black beans or red |
|
|
Kidney beans; rinsed and |
|
|
Drained |
| 1/2 |
lb |
Thinly sliced cooked beef cut into strips |
| 12 |
|
Flour tortillas |
|
|
Sour cream; optional |
|
|
Sliced green onions; optiona |
INSTRUCTIONS
Recipe by: Hunt's Preparation Time: 0:30 Reserve 1/2 cup salsa. In skillet,
combine remaining salsa, undrained tomatoes with garlic, uncooked rice,
water, sugar, and pepper. Bring to boiling; reduce heat. Simmer, covered,
12 to 14 minutes or until rice is tender. Stir beans and beef into rice
mixture. Simmer, uncovered, 5 minut or until slightly thickened. Mean
while, wrap tortillas in foil. Heat in 350 oven for 10 minutes. Spoon rice
mixture onto warm tortillas; roll up.
Spoon reserved salsa over tortillas.
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