Yield: 5 Servings
Measure | Ingredient |
---|---|
1 pounds | Ground beef |
½ cup | Chopped onion |
1½ cup | Uncooked quick-cooking rice |
1 cup | Mild picante sauce |
½ cup | Water |
1 can | Whole tomatoes; undrained cut up 14 1/2 or 16-ounces |
11 ounces | Green Giant® Mexicorn® Whole Kernel Corn; Undrained With Red And Green Peppers |
6 ounces | Tomato paste |
\N 5 | (1-cup) servings. |
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@... (valerie) on Mar 11, 1999