Ingredients
6
6 servings
- •1 pound lean ground beef
- •1 onion, diced
- •1 green bell pepper, diced
- •1 (14 ounce) can beef broth
- •2 cups fresh corn kernels
- •1 (10 ounce) can diced tomatoes with green chile peppers
- •1 (15 ounce) can tomato sauce
- •0.5 cup salsa
- •0.5 teaspoon chili powder
- •0.5 teaspoon paprika
- •0.5 teaspoon garlic powder
- •0.5 teaspoon salt
- •0.5 teaspoon ground black pepper
- •1 teaspoon minced cilantro
- •1.5 cups uncooked white rice
- •1 cup shredded Cheddar cheese
Instructions
- In a medium stock pot, brown the ground beef over medium heat. Drain any fat. Add onion and green pepper. Cook until onion is tender.
- Stir in the beef broth, corn, tomatoes with green chile peppers and tomato sauce. Add salsa, chili powder, paprika, garlic powder, salt, pepper and cilantro. Mix thoroughly. Bring to a boil and stir in rice.
- Cover and cook until rice is done, about 25 minutes.
- Sprinkle Cheddar cheese over the mixture and continue cooking 10 minutes, or until cheese is melted.
Nutritional Facts
Per 6 servings
- Calories: 510
- Carbohydrate: 59g
- Fat: 18g
- Fiber: 5g
- Protein: 28g
- Sugar: 7g
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