Mexican Haystacks
Ingredients
- 1½ cups long-grain white rice
- 1 lime, cut in half
- 1½ lb ground beef
- 1 (15-oz) can beef broth
- 1 (1-oz) envelope taco seasoning mix
- 1 (8-oz) block cream cheese, softened
- 1 (15-oz) can black beans, drained and rinsed
- 1 (12-oz) pkg frozen yellow corn
- 1 cup shredded Cheddar cheese
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg shredded iceberg lettuce
- 1 (9.25-oz) pkg corn chips
- 2 avocados, chopped
Instructions
- Cook rice according to package directions; season with lime, and salt and pepper to taste.
- Meanwhile, cook beef in a large, deep skillet over medium-high heat until browned and crumbly; drain and return to skillet. Stir in broth and seasoning mix; bring to a boil, reduce heat, and simmer 3 to 5 minutes. Add cream cheese, stirring until melted.
- Add beans and corn; simmer until thickened. Add water, as needed, if too thick.
- Divide rice among 6 shallow bowls. Top with meat mixture, cheese, sour cream, lettuce, corn chips, and avocado.
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