Mexican Haystacks
Ingredients
- 1 (3.5-oz) pouch boil-in-bag white rice
- ½ lb ground beef
- ⅓ cup chopped onion
- 1 cup enchilada sauce
- ⅔ cup low-sodium beef broth
- 1 Tbsp low-sodium taco seasoning mix
- ¾ cup canned, drained and rinsed black beans
- ¾ cup frozen corn kernels
- ⅓ cup shredded Cheddar cheese
- ¼ cup sour cream
- 1 cup shredded iceberg lettuce
- 1 Roma tomato, chopped
Instructions
- Cook rice according to package directions.
- Meanwhile, cook beef and onion in a 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 between 2 shallow bowls. Top with meat mixture, cheese, sour cream, lettuce, and tomato.
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