Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Vegetable Oil |
| 2 \N | Green Bell Peppers; julienned |
| 2 \N | Onions; sliced |
| 1 \N | Jar; (16-oz.) Salsa |
| 2 cans | (15-oz.) Kidney Beans; rinsed and drained |
| 2 cans | (11-oz.) Mexican-style Corn; drained |
| 3 cups | Cooked Rice |
| 6 cups | Iceberg Lettuce; shredded, (about 1 head) |
| 1 \N | Bag; (10-oz.) Tortilla Chips |
| 1½ cup | Cheddar Cheese; grated |
| \N \N | Sour cream for garnish |
Warm oil in large skillet over medium-high heat. Add green peppers and onions, and sauté until tender-crisp, about 3 to 5 minutes.
Add the salsa, beans, corn, and rice. Cook until heated through, stirring occasionally, for about 10 minutes.
For each serving, place about one cup of lettuce on a plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle about one-quarter cup of grated cheddar cheese on top of each serving.
Garnish with a dab of sour cream.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Sep 17, 1999, converted by MM_Buster v2.0l.