Mexican Haystacks
Ingredients
- 1½ cups long-grain white rice
- 1½ lb ground beef
- 1 cup chopped onion
- 2 (10-oz) can gluten-free enchilada sauce (such as La Victoria)
- 1 (14.5-oz) can gluten-free beef broth
- 1 (1-oz) envelope gluten-free taco seasoning mix
- 1 (15-oz) can black beans, drained and rinsed
- 1 (12-oz) pkg frozen corn kernels
- 1 (8-oz) pkg shredded iceberg lettuce
- 1 cup shredded Cheddar cheese
- 1 (8-oz) carton sour cream
- 1 lime, cut in wedges
Instructions
- Cook rice according to package directions; season with salt and pepper to taste.
- Meanwhile, cook beef and onion in a large, deep skillet over medium-high heat until browned and crumbly; drain and return to skillet.
- Stir in enchilada sauce, broth, and seasoning mix; bring to a boil, reduce heat, and simmer 10 minutes.
- Add beans and corn; simmer until thickened. Add water, as needed, if too thick.
- Divide rice among 6 shallow bowls. Top with meat mixture, lettuce, cheese, and sour cream. Serve with lime wedges.
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