Yield: 8 Servings
Measure | Ingredient |
---|---|
2 pounds | Ground beef |
1 large | Onion; chopped |
1 large | Green pepper; chopped |
1 can | (10 oz) diced tomatoes with green chiles; undrained |
1 can | (4 oz) chopped green chiles |
1 cup | Beef broth |
2 tablespoons | Worcestershire sauce |
2 tablespoons | Chili powder |
2 teaspoons | Salt |
1 teaspoon | Pepper |
¼ teaspoon | Hot pepper sauce |
4 cups | Cooked long graine rice |
2 cups | Sour cream |
2 cups | Shredded cheddar cheese |
\N \N | Corn chips |
In a large skillet, brown beef, onion and green pepper until the meat is no longer pink; drain. Add the next eight ingredients. Simmer, uncovered for 10 minutes. Add rice, sour cream and cheese; cook over low heat until cheese is melted, about 6-8 minutes, stirring occasionlly (do not boil).
Serve over corn chips.
Recipe by: Taste of Home - December/January 1998 Posted to recipelu-digest Volume 01 Number 328 by The Taillons <taillon@...> on Nov 29, 1997