Sunday, October 9, 2011

Enchilada Rice

If you like it hot, add more heat to this. The rice and beef tends to delute it, in my opinion.

Enchilada Rice
1 lb ground beef, 95% ff
2 c. cooked brown rice
10 oz mild Enchilada Sauce
1 TB taco seasoning
15 oz can pinto beans, rinsed and drained
1/4 tsp salt
1/2 c. reduced fat pepperjack cheese
11 oz mexicorn, drained

In a large skillet brown ground beef. Drain off any grease and return to pan. Stir in remaining ingredients, except cheese, and cook on medium low until heated through.Stir in cheese and serve.

Yield: 6 servings. Per serving= 437 Calories; 7g Fat (20.8% calories from fat); 18g Protein; 38g Carbohydrate; 4g Dietary Fiber; 31mg Cholesterol; 997mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

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