Quick taco casserole

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
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

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