Mexicali Rice
Yield
6 servingsPrep
5 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
ground beef
|
|
| 1 | large |
onions
minced |
|
| 2 | each |
garlic cloves
minced finely |
|
| 1 | can |
green salsa
|
* |
| 1 | can |
salsa
|
*
|
| 1 | can |
tomato soup
|
|
| 1 | pint |
sour cream
|
*
|
| 1 | cup |
cheddar cheese
shredded |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 12 | servings |
rice
cooked |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
ground beef
|
|
| 1 | large |
onions
minced |
|
| 2 | each |
garlic cloves
minced finely |
|
| 1 | can |
green salsa
|
* |
| 1 | can |
salsa
|
*
|
| 1 | can |
tomato soup
|
|
| 473 | ml |
sour cream
|
*
|
| 237 | ml |
cheddar cheese
shredded |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 12 | servings |
rice
cooked |
*
|
Directions
Brown hamburger and add onions and garlic and cook until soft.
Add soups and salsa.
Warm all the way through. Add to rice. Mix in sour cream.
Salt and pepper to taste.
Put in casserole dish and top with cheese and cook for 30 minutes at 350℉ (180℃). or until cheese is bubbly and casserole is warm all the way through.
