barge right in rice
- Categories
- Tex/mexican
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Hamburger |
| 1 | Green pepper; chopped |
| 1 | Onion; chopped |
| 1 teaspoon | Salt |
| ½ teaspoon | Black pepper |
| 1 tablespoon | Worcestershire sauce |
| 1 tablespoon | Chili powder |
| 2 teaspoons | Louisiana hot sauce |
| 4 ounces | Green chilies; chopped |
| 10 ounces | Rotel tomatoes |
| 1 cup | Cheddar cheese; grated |
| 2 | Jalapeno peppers; chopped |
| 1 cup | Sour cream |
| 1 cup | Rice; cooked |
Brown the hamburger with the green pepper and onions in a large skillet. Drain. Add the remaining ingredients except the sour cream and rice and simmer for 5 to 10 minutes. Add the sour cream and heat, but do not boil. Serve as a main dish over rice. Source: Beverly Hillbillies Cookbook Submitted By MEG ANTCZAK On 03-14-95
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