Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Ground beef |
| ½ cup | Chopped onion |
| 1½ cup | Minute rice |
| 1 cup | Mild picante sauce |
| ½ cup | Water |
| 1 can | (14 1/2 oz) whole tomatoes, undrained, cut up |
| 1 can | (11 oz) green giant mexicorn whole kernel corn, red and green peppers, undrained |
| 1 can | (6 oz) tomato paste |
in 12 inch skillet or dutch oven, brown ground beef and onions; drain well.
stir in remaining ingredients. bring to a boil; boil 2 minutes, stirring occasionally. remove from heat. cover; let stand 5 minutes.
Posted to EAT-L Digest 24 Feb 97 by Donna Partigianoni <donna@...> on Feb 24, 1997.