Ingredients
1 pound 90% lean ground beef (or other ground meat)
1/2 cup onion (chopped
or 1 Tbsp onion powder)
1 can whole corn
low-sodium (15.2 ounce
or any low-sodium canned vegetable
drained)
4 tablespoons taco seasoning mix (dry
or dry enchilada sauce)
2 cups brown rice
cooked
1/2 cup cheese (grated)
mushrooms
olives or any favorite vegetable (1/2 cup sliced
optional)
Steps
Wash hands with soap and water.
Cook meat and onion until onion juices are clear.
Drain juice and fat from cooked meat and onions.
Add corn, taco seasoning, and rice.
Simmer for 10 minutes.
Add grated cheese to top; cover and let set for 5 minutes.
Refrigerate leftovers within 2 hours.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 307 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Cholesterol | 57 mg |
| Sodium | 106 mg |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 21 g |
| Vitamin D | 0 mcg |
| Calcium | 89 mg |
| Iron | 2 mg |
| Potassium | 422 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Enchilada Rice. Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.