Mexican Haystacks
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Ingredients
- 2 (3.5-oz) pouches boil-in-bag white rice
- 1½ lb ground beef
- 1 cup chopped onion
- 1 (10-oz) can enchilada sauce
- 1¾ cups low-sodium beef broth
- 1 (1-oz) envelope low-sodium taco seasoning mix
- 1 (15-oz) can black beans, drained and rinsed
- 1 (12-oz) pkg frozen corn kernels
- 1 cup shredded Cheddar cheese
- 1 (8-oz) carton sour cream
- 1 (8-oz) pkg shredded iceberg lettuce
- 1 tomato, chopped
Instructions
- Cook rice according to package directions.
- Meanwhile, cook beef and onion in a large, deep skillet over medium-high heat until beef is 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 mixture is thickened.
- Divide rice among 6 shallow bowls. Top with meat mixture, cheese, sour cream, lettuce, and tomato.
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