Yield: 6 servings
|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.